BUFFALO CHICKEN DIP

Oh man. I ate so much of this last night! I think we finished this before the Super Bowl even started! But we couldn't resist?! It was warm and cheesy! But actually- this might be the most amazing tailgate food I've ever eaten. I've been craving it for a few months now, but I knew I had to wait until I was with a crowd so that I wouldn't eat the entire thing myself. It's possible though! If you haven't had this dip, make it! Just maybe wait until March Madness or something when you have a crew to help you out! I think it's best with tortilla chips (may as go all out, right?!) but it's also really great with carrots and peppers!

buffalo chicken dip

2 chicken breasts
8 ounces cream cheese
1/2 cup Franks Original Hot Sauce
1/2 cup ranch dressing
1/4 cup sour cream
3/4 cup blue cheese
3/4 cup shredded triple cheese, plus more for sprinkling

First, cook the chicken. You can do this any way you want: roasting, sautéing, poaching, frying, baking, you name it. Whatever works for you! But, I'll tell you what I did:) And it was sooooo good! Heat a sauté pan over medium and drizzle with olive oil. Flatten the chicken breasts with the back of a chef's knife, then season with salt and pepper. Cook the chicken breasts for two minutes until browned on one side, then flip to the other side. Lower the heat to low, cover, and let sit for ten minutes. Then turn off the heat and let sit for ten more minutes with the lid on. Now you can shred the chicken using two forks! While the chicken is cooking, you can combine the rest of the ingredients in a saucepan. Turn to low to melt the cheese and stir to combine. Then add the shredded chicken, transfer to a small casserole dish, and sprinkle with shredded triple cheese. Bake at 350 degrees for 30-35 minutes until the dip bubbles around the edges.