I was looking for a recipe for Buffalo dip that did not include cream cheese. I couldn't find one, so here's what I came up with using sour cream.

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Recipe Summary test

prep:
10 mins
cook:
40 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

  • 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

271 calories; protein 9.1g; carbohydrates 2.5g; fat 24.8g; cholesterol 43.5mg; sodium 641.3mg. Full Nutrition
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