Creamy Buffalo Chicken Dip

Begin by filling a large container with water and placing it on the stovetop to reach its boiling point. Next, introduce the chicken into the pot and cover it with a lid. Subsequently, decrease the heat to a medium level and let the chicken cook until it is no longer pink in the center and its juices flow freely, approximately 10 minutes. To verify the chicken's doneness, insert an instant-read thermometer into its center; it should read at least 165 degrees F (74 degrees C). Once the chicken has finished cooking, carefully remove it and shred it when it has cooled down enough to handle.

In a separate saucepan, combine ranch dressing and sour cream over low heat. Stir the mixture gently and allow it to warm up, about 5 minutes. Then, stir in hot sauce and 1/2 cup of Cheddar cheese, followed by the shredded chicken.

Transfer the mixture to an 8-inch round baking dish and top it with the remaining 1 cup of Cheddar cheese. Place the dip in the refrigerator to chill for 1 to 2 hours.

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

Next, remove the dip from the refrigerator and bake it in the preheated oven until the cheese is bubbly, 20 to 30 minutes. Finally, let it cool slightly before serving.