2-Day Buffalo Chicken Dip

Chicken Marinade

• 3 boneless skinless chicken breasts
• 1/4 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Buffalo Chicken Dip

• 1 bulb fresh garlic
• 2 tablespoons olive oil
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
• 1/2 pound (8 ounces) Cheddar cheese, shredded, divided
• 1/2 pound (8 ounces) smoked gouda cheese, shredded, divided
• 1/2 cup blue cheese crumbles
• 1/2 cup ranch dressing
• Chopped chives

directions

1. PLACE chicken breasts in a bowl, along with all ingredients listed in the marinade. Make sure each piece of chicken is fully coated. Cover bowl with plastic wrap and place in the fridge to marinate overnight, or up to 24 hours.
2. BAKE chicken breasts on foil-lined pan in preheated 375°F oven for 30 minutes. Cool chicken and shred with 2 forks. Set aside.
3. CHOP off top part of the garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake in preheated 400°F oven for 30 minutes, until softened. Squeeze garlic to remove from peels.
4. COMBINE cream cheese and RedHot Sauce in a bowl until smooth. Add half of the Cheddar, half of the gouda, roasted garlic, blue cheese, ranch and shredded chicken to bowl. Mix to combine.
5. TRANSFER mixture to a large baking dish and top with remaining cheese and chopped chives. Bake in preheated 375°F oven for 25 minutes. Serve with tortilla chips.