3cupsshredded cheddar cheesesubstitute some with mozzarella if you want it extra stringy!
3/4cuphot sauce
3/4cupsour cream
1/4cupranch
1/2cupchicken stock
2tspgarlic powder
2tspsalt
Instructions
Shredded Chicken
Preheat oven to 350°F.
Cut 3 chicken breasts in half lengthwise so that they are thin. Season with salt and garlic powder to taste. Allow chicken to get to room temperature.
Heat a cast iron skillet to medium-high heat and add 1 tbsp butter. Add chicken and sear 1 minute on each side.
Lower heat to medium low heat and add enough chicken stock so that it's ¼ of the way up the sides of the chicken. Cover and allow to simmer for additional 5-10 minutes until fully cooked through (internal temperature of 165°F)
Remove and allow to cool.
Dip
Shred the chicken and add it back into the cast iron skillet. Adjust stovetop heat to medium-low.
Set 2 handfuls of the 3 cups shredded cheese aside (use cheddar or blend of mozzarella and cheddar). Add the remaining cheese to the skillet along with 8 oz cream cheese, ¾ cup sour cream, ¼ cup ranch, salt, and garlic powder. Blend until smooth and melted.
Top the skillet with the cheese that has been set aside.
Bake at 350℉ for 25 minutes. Adjust the heat to "broil" for the last 3 minutes for a more golden crust on top.
Serve with tortilla chips, veggies, or crackers. Enjoy!