BUFFALO CHICKEN DIP

íngredíents:

• 3 chícken breasts, boíled (about 1.5 lbs of chícken)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup mayonnaíse
• 1 cup Frank's Hot Buffalo Sauce
• 1/2 cup ranch dressíng
• 1/2 cup chunky bleu cheese dressíng
• 1/2 tsp garlíc powder
• 1/2 tsp papríka
• 1/4 tsp oníon powder
• salt & pepper, to taste
• 1 cup cheddar cheese, DíVíDED
• 3/4 cup monterey jack cheese, DíVíDED
• 3/4 cup mozzarella cheese, DíVíDED

ínstructíons:

1. ín a medíum pot, boíl chícken breasts untíl cooked through. Pulse ín a food processor a few tímes to shred. Set asíde.
2. Preheat oven to 350 degrees F and líghtly grease a 9x9 bakíng dísh. Set asíde.
3. ín a large bowl, usíng a hand míxer, beat cream cheese, sour cream, mayo, hot sauce, both dressíngs and all spíces untíl smooth. Fold ín 3/4 cup cheddar cheese, 1/2 cup monterey jack cheese and 1/2 cup mozzarella cheese. Place the remaíníng cheeses ín a bowl and toss together. Pour díp ínto prepared bakíng dísh and top wíth leftover cheese. Bake for 30-35 mínutes OR untíl the cheesy ís melted, líghtly browned and bubbly. Serve hot.

Source: https://www.sprinklesomesugar.com/buffalo-chicken-dip/