Buffalo Chicken Dip

Ingredients

• 1 pounds boneless skinless chicken breasts
• 6 cups water
• 1 teaspoons kosher salt
• 8 ounces cream cheese – softened
• 0.5 cups hot sauce
• 0.5 cups ranch dressing
• 1 cups sharp cheddar cheese – shredded
• 2 green onions – thinly sliced (for garnish)

Instructions

1. Place the chicken breasts, water, and kosher salt in a medium saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook until the chicken is just cooked through (165°F), 12–15 minutes.
2. Transfer the chicken to a plate and let cool until handleable, 5 minutes. Shred into bite-size strands with two forks.
3. Heat the oven to 350°F (175°C).
4. In a mixing bowl, beat the softened cream cheese until smooth.
5. Stir in the hot sauce and ranch dressing until fully blended and creamy.
6. Fold in the shredded chicken and the shredded sharp cheddar cheese until evenly coated.
7. Spread the mixture into a 1-quart baking dish, smoothing the top.
8. Bake until the edges are bubbling and the center is hot and melty, 20–25 minutes (if needed, bake 5 minutes more until uniformly hot).
9. Let rest 5 minutes, then sprinkle the green onions over the top and serve warm.