Buffalo Chicken Wrap Dip

Ingredients

• 1 tablespoon butter
• 2 cups shredded chicken
• 1/2 cup Frank’s Red Hot
• 1/2 teaspoon lemon juice
• 1/4 cup sour cream
• 4 ounces cream cheese
• 1/2 cup shredded Monterrey Jack Cheese

Directions

1. Heat the oven to 375 degrees.
2. In the cast-iron skillet, melt 1 tablespoon butter over medium-high heat.
3. Add the 2 cups shredded chicken and 1/2 cup Frank’s Red Hot and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.
4. Turn off the heat, then stir in 1/2 teaspoon lemon juice, 1/4 cup sour cream and 4 ounces cream cheese until combined. Sprinkle 1/2 cup shredded White Cheddar Cheese over the top.
5. Bake until bubbling around the edges and the cheese has melted, about 10 minutes.
6. Immediately garnish with ¼ cup blue cheese and chopped chives.