While hunting for a recipe without cream cheese, I came up with this Buffalo chicken dip with sour cream. Since I was unable to locate one, this is what I came up with.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| 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
Instructions
- 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 to an 8-inch round baking dish and top with remaining 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.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 0 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 641 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and this turned out pretty good. It was a little too sour tasting for me and I would have preferred some cream cheese. Husband however liked this better than the version made with cream cheese so 4 stars it is. The ranch dressing was also a nice touch.