Buffalo Chicken Dip with Sour Cream

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.

Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
1 hrs
Total Time:
1 hrs 50 mins
Servings:
12
Yield:
12 servings

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

Directions

  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 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.

  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. 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.

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

  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.

Nutrition Facts (per serving)

271 Calories
25g Fat
3g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 271
% Daily Value *
Total Fat 25g 32%
Saturated Fat 8g 40%
Cholesterol 44mg 15%
Sodium 641mg 28%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 9g
Vitamin C 7mg 36%
Calcium 135mg 10%
Iron 0mg 2%
Potassium 99mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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