Buffalo Chicken Dip with Sour Cream

Ingredients

• 2 skinless , 5 ounce
• 1.5 cups ranch dressing
• 1 cup sour cream
• 0.5 cups hot sauce
• 1.5 cups shredded Cheddar cheese , divided

Instructions

1. 1

   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. 2

   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. 3

   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.

4. 4

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

5. 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.