If you find you're without cream cheese, try this delicious baked Buffalo chicken dip made with sour cream, ranch dressing, hot sauce, and Cheddar cheese.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
271 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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 the 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.
Step 3
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.
Step 4
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.
Step 5
Remove dip from the refrigerator and bake in the preheated oven until cheese is bubbly, 20 to 30 minutes. Let cool slightly before serving.
Ingredients
1 cup sour cream
2 (5 ounce) skinless, boneless chicken breast halves
