Buffalo Chicken Dip with Sour Cream
Recipe information
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Cooking:
10 min.
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Servings per container:
12
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Source:

Ingredients for - Buffalo Chicken Dip with Sour Cream

1. Skinless, boneless chicken breast halves - 2 (5 ounce)
2. Ranch dressing - 1 ½ cups
3. Sour cream - 1 cup
4. Hot sauce - ½ cup
5. Shredded Cheddar cheese, divided - 1 ½ cups

How to cook deliciously - Buffalo Chicken Dip with Sour Cream

1. Stage

Bring a large pot of water to a boil. Add chicken, cover, and reduce heat to medium. Simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and shred when cool enough to handle.

2. Stage

Combine ranch dressing and sour cream in a saucepan over low heat. Stir and heat until warm, about 5 minutes. Stir in hot sauce and 1/2 cup Cheddar cheese, followed by shredded chicken.

3. Stage

Transfer to an 8-inch round baking dish and top with remaining Cheddar cheese. Place in the refrigerator to cool for 1 to 2 hours.

4. Stage

Preheat the oven to 350 degrees F (175 degrees C).

5. Stage

Remove dip from the refrigerator and bake in the preheated oven until cheese is bubbly, 20 to 30 minutes. Let cool slightly before serving.