Buffalo Chicken Dip
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 1 tablespoon olive oil
- 1 boneless, skinless chicken breast, cut crosswise in half
- Kosher salt and freshly ground black pepper, to taste
- 1 cup Frank’s® RedHot® Original Cayenne Pepper, or more, to taste
- 1 16-ounce can of black bean refried beans
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 1 cup shredded Mexican blend cheese
- 2 tablespoons sour cream
- 1 avocado, halved, seeded, peeled and sliced
- 2 tablespoons chopped fresh cilantro leaves
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Preparation
Step 1
Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
Step 2
Heat olive oil in a medium skillet over medium high heat. Season chicken breast with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before shredding and combining with Frank’s RedHot; set aside.
Step 3
Reheat refried beans according to package instructions. Spread the refried beans in an even layer into the prepared baking dish. Without stirring, top with PHILADELPHIA Cream Cheese. Spread the chicken mixture on top in an even layer and sprinkle with cheese.
Step 4
Place into oven and bake until bubbly, about 15-18 minutes.
Step 5
Serve immediately, drizzled with sour cream and garnished with avocado and cilantro, if desired.
Step 6
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Chef's notes
You can add fresh avocado slices for an extra layer of flavor.
PHILADELPHIA Cream Cheese is recommended for extra creaminess.
