Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
1 hr
Total Time:
1 hr 50 mins
Servings:
12
Ingredients
Directions
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 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.
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 (per serving)
| 271 | Calories |
| 25g | Fat |
| 3g | Carbs |
| 9g | Protein |
