Diet Buffalo Chicken Dip

1 pint fat free sour cream
1 large chicken breast or two small breasts/thighs
1/2 cup crumbled blue cheese
1 cup shredded cheddar cheese
1/4 cup Frank's Red Hot hot sauce (or more/different hot sauce to taste)
Salt & Pepper


1. This is a great way to use leftover baked chicken - or pat breast dry, season with salt and pepper, and bake chicken in oven at 400 degrees for 25 minutes.

2. Shred the chicken with a fork. Break up the biggest blue cheese chunks into smaller pieces.

3. In an 8x8 baking dish, combine chicken, blue cheese, half the cheddar cheese, and the hot sauce. The key here is the right amount of hot sauce. I usually use 1/4 a cup, or more of Ricky's Red Hot Hot Bonnet Sauce - a more potent option, but Frank's is a very recognizable taste for most Americans.

4. Sprinkle remaining cheddar cheese on top.

5. Bake for 20 minutes at 350. Easily reheated in the microwave on high for a minute or two.

Serve with tortilla chips, veggies, or anything at all.

I learned this recipe from a woman while stationed at the naval base in Newport, RI in 2011.