Per Yearwood’s instructions, I cooked the onions in a pan and added the thinly sliced chicken breasts, garlic, a cup of water, and half a cup of hot sauce.
I simmered the chicken in hot sauce for about an hour, but after trying a piece, I didn’t think this gave the meat that much flavor. All the work seemed a little redundant when the recipe called for adding more hot sauce to the mayo mixture anyway.
Once the chicken had simmered, I combined this mixture with the sour cream, mayo, cheddar, and a quarter cup of blue cheese.
I thought the directions took an odd turn when they said to serve the dip “with the chicken” in step four. I followed the comments-section consensus and mixed the chicken into the dip before topping it with the remaining blue cheese and green onions.
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