Name: Buffalo Chicken Dip
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, diced; 2 boneless, skinless chicken breasts; 3 cloves garlic, minced; 1/2 cup plus 2 tablespoons hot sauce, such as Frank's RedHot; 1/2 cup sour cream; 1/2 cup olive oil mayonnaise; 1 cup shredded Cheddar; 1/2 cup blue cheese crumbles; 3 green onions, sliced thin; 4 stalks celery, cut into sticks; 3 carrots, peeled and cut into sticks; Serving suggestions: chips and assorted crudites

Directions

In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes.
Slice the chicken breasts thinly and add to the pan with the onions. Add the garlic, 1/2 cup of the hot sauce and 1 cup water. Bring to a simmer, then cover the pan and reduce the heat to low. Cook until the chicken is falling apart and the sauce has reduced to almost dry, 45 minutes to 1 hour.
Combine the sour cream, mayonnaise, Cheddar and 1/4 cup of the blue cheese crumbles in a bowl and stir until well combined. Transfer the dip to a serving bowl. Stir in the remaining 2 tablespoons hot sauce, and top with the green onions and the remaining 1/4 cup blue cheese crumbles.
Serve immediately, with the chicken, celery, carrots, chips and other crudites.

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Buffalo Chicken Dip

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