I came up with this Buffalo chicken dip with sour cream while looking for a recipe that did not include cream cheese. I couldn’t find one, so here’s what I came up with.
Preparation Details
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 1 hr 50 mins
Servings: 12
Ingredients
- 2 (5 ounce) skinless, boneless chicken breast halves
- 1 ½ cups ranch dressing
- 1 cup sour cream
- ½ cup hot sauce
- 1 ½ cups shredded Cheddar cheese, divided
Steps
- 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.
- 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.
- Transfer mixture to an 8-inch round baking dish and top with remaining 1 cup Cheddar cheese. Place in the refrigerator to cool for 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dip from the refrigerator and bake in the preheated oven until cheese is bubbly, 20 to 30 minutes. Let cool slightly before serving.
