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Buffalo Chicken Dip with Sour Cream
Buffalo Chicken Dip with Sour Cream
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
110 minutes
Creamy Buffalo chicken dip baked with tangy ranch, hot sauce, and gooey Cheddar.
Ingredients:
  • 2 (5 ounce) skinless, boneless chicken breast halves
  • 1.5 cups ranch dressing
  • 1 cup sour cream
  • 0.5 cup hot sauce
  • 1.5 cups shredded Cheddar cheese, divided
Instructions:
  • Bring a large pot of water to a boil. Add the chicken, cover, and let it simmer over medium heat until cooked through, about 10 minutes or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C). Remove the chicken and shred it once it's cool enough to handle.
  • In a saucepan over low heat, gently heat up ranch dressing and sour cream until warm, stirring occasionally for about 5 minutes. Add hot sauce, 1/2 cup Cheddar cheese, and shredded chicken, stirring until cheese melts and everything is well combined.
  • Pour the mixture into an 8-inch round baking dish and sprinkle 1 cup of Cheddar cheese on top. Chill in the refrigerator for 1 to 2 hours to cool.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • Take the dip out of the refrigerator and bake in the oven until the cheese is bubbly, typically 20 to 30 minutes. Allow it to cool a bit before serving.

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