If you’re like me, every good game day party or tailgates needs Buffalo Chicken Dip. It’s become a necessity and staple - the cheesier, creamier, buffalo-ier, the better. On top of that, prep time is only 10 minutes for this simple recipe, which means you have more time getting everything else ready for game day!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
1 boneless, skinless chicken breast, cut crosswise in half
1 cup Frank’s RedHot (or more)
1 (16oz) black bean refried beans
4oz of cream cheese
1 cup shredded Mexican blend cheese
2 tablespoons sour cream
2 tablespoons of cilantro – chopped
1 tablespoon olive oil
1 avocado - halved, seeded, peeled and sliced
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400º F and lightly coat an 8x8 baking dish with nonstick spray
Heat olive oil in medium skillet over medium high heat. Season chicken breast with salt and pepper, to taste. Cook chicken through, about 3-4 minutes on each side.
Once cooked, let chicken cool then shred and combine with Frank’s RedHot
Reheat refried beans (according to package instructions). Spread beans in an even layer into baking dish. Without stirring, top with cream cheese.
Spread chicken mixture on top in an even layer and add shredded cheese.
Place in oven and bake until bubbly (about 15-18 minutes)
Once completed, drizzle sour cream and garnish with avocado and cilantro.