Baked Buffalo Chicken Dip with Blue Cheese Dressing

What you need

• 450 g (1 lb) boneless skinless chicken breasts
• 225 g (8 oz) cream cheese, softened
• 120 ml (1/2 cup) blue cheese dressing, or ranch dressing
• 120 ml (1/2 cup) cayenne pepper hot sauce, a vinegary Louisiana-style sauce
• 100 g (1 cup) cheddar, shredded
• celery sticks, for dipping

Method

Restated from the original video

1. 1

   Put the chicken in a saucepan, cover with cold water and bring to a gentle simmer.

2. 2

   Poach until the thickest part reads 74 °C (165 °F), 12-15 min. Let it cool slightly, then shred with two forks.

3. 3

   Heat the oven to 175 °C (350 °F).

4. 4

   In a bowl, beat the cream cheese, dressing and hot sauce until smooth.

5. 5

   Stir in the shredded chicken and half the cheddar.

6. 6

   Spread the mixture in a small baking dish or pie dish and scatter the rest of the cheddar over the top.

7. 7

   Bake for about 20 min, until the cheese melts and the sides bubble.

8. 8

   Serve hot with the celery for dipping.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.