Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 1 (5 oz.) yellow onion, quartered
• 2 (5-in.) fresh thyme sprigs
• 3 cups chicken broth
• 1/2 tsp. kosher salt
• 1 (8-oz.) pkg. cream cheese, softened
• 1/2 cup buffalo-style hot sauce (such as Frank’s RedHot)
• 1/3 cup sour cream
• 1/4 cup tap water
• 1 Tbsp. hot sauce
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/8 tsp. cayenne pepper
• 2 Tbsp. blue cheese crumbles
• 2 tsp. sliced fresh chives
• Serving suggestions: kettle chips, buttery crackers, carrot sticks, or celery

Cooking Instructions:

1. Cook the chicken:

   Stir together chicken, onion, thyme, broth, and salt in a medium saucepan; bring to a boil over high.
   Reduce heat to low, and simmer until chicken a thermometer inserted into thickest portion of chicken registers 165°F, about 20 minutes.

2. Cool chicken:

   Transfer chicken to a cutting board; let cool 20 minutes. Discard poaching liquid.

3. Make dip base:

   While chicken cools, combine cream cheese, buffalo sauce, sour cream, water, hot sauce, garlic powder, onion powder, and cayenne pepper in a large bowl. Beat with an electric mixer on medium speed until smooth, 2 to 3 minutes.

4. Shred chicken:

   Using 2 forks, shred chicken into bite-size pieces.

5. Add chicken to dip:

   Fold chicken into cream cheese mixture using a spatula. Cover and chill for 1 hour.

6. Finish dip and serve:

   Transfer to a bowl. Top evenly with blue cheese crumbles and chives. Serve with kettle chips, crackers, carrot sticks, or celery.