Layers of spicy chicken, creamy chile dip, and melted cheese make a sinful dip! Serve hot dip with celery sticks and tortilla chips.
Cheesy Chicken, Chile & Chive Dip
1 boneless, skinless chicken breast
8 oz. cream cheese, softened
1/2 cup prepared Green Chile 'N Chive Dip and Spread Mix (fresh dip style)
1/4 - 1/2 cup Frank's Red Hot Buffalo Wing Sauce (depending on how hot you want it)
8 oz. package shredded Pepper Jack or Monterrey Jack cheese
Boil chicken in water or grill until cooked through. Drain (if boiled) and set aside and allow to cool.
Spread cream cheese evenly over the bottom of a 9" x 9" x 2" baking dish. Spread Green Chili Dip evenly over cream cheese. Set aside.
Shred chicken and mix with buffalo sauce. Spread evenly over Green Chili Dip.
Sprinkle cheese evenly over top of chicken.
Cover dish with aluminum foil and bake in a 350 degree oven for 20 minutes.
Uncover and bake an additional 5 minutes.