Buffalo Chicken Dip

Source: https://www.brianlagerstrom.com/recipes/essential-hot-cheese-dips

• 450g/1lb boneless skinless chicken breast
• 225g/1 8oz package cream cheese
• 100g sour cream
• 175g hot sauce (i like Frank’s for this dip)
• 30g shallot, finely minced
• 10g minced garlic
• 50g or 3/8c pepperjack cheese, shredded, plus additional for topping
• 50g or 3/8c medium sharp cheddar, shredded, plus additional for topping
• 25g or 2 1/2Tbsp blue cheese + extra for topping (leave out if you dont like blue cheese)
• 1g/small pinch salt
• 2g or 3/4tsp black pepper
• 20g or about 1 ½Tbsp chipotle in adobo, minced

1. Add breasts to a well salted shallow pan of simmering water. Lower heat to med low and poach for 4min. Flip to 2nd side and continue to poach for 4-5min until internal temp reaches about 165F/74C. Remove from water and allow to cool for 10min before shredding and chopping meat.
2. Add shredded meat to bowl of stand mixer with cream cheese and mix with paddle attachment on medium until well combined. Add sour cream and mix until well combined.
3. Add hot sauce, shallot, garlic, cheeses, salt, pepp, and chipotle and paddle on low to combine then increase speed to high until chicken is a bit more broken down and dip is homogenous.
4. Spread into an 8”x8” pan, top with additional blue cheese, and shredded cheeses.
5. Bake in preheated 400F/205C oven for 20-25min until bubbling and well melted.