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.
Ingredients
- skinless, boneless chicken breast halves: 2 piece (5 ounce)
- ½ cups ranch dressing: 1 piece
- sour cream: 1 cup
- hot sauce: 0.5 cup
- ½ cups shredded Cheddar cheese: 1 piece (divided)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Preheat the oven to 350 degrees F (175 degrees C).
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Remove dip from the refrigerator and bake in the preheated oven until cheese is bubbly, 20 to 30 minutes. Let cool slightly before serving.
