1
Preheat the oven to 450F.
2
Heat a large skillet with a cover over medium-high heat. Add the butter
and melt.
3
Add the garlic and chicken to the skillet. Cook for 3 minutes. Reduce the heat to medium. Turn the chicken so it cooks on all sides, cooking for
4
With a meat thermometer, check the chicken for doneness. It should
reach 165F. When cooked, remove the chicken to a large bowl. Set aside
to cool.
5
Shred the cooled chicken into bite-size pieces.
6
Add the sour cream, salt, black pepper, cayenne pepper, and paprika to
the shredded chicken. Mix well.
7
Pour the chicken mixture into the pan.
8
Drizzle the hot sauce and Ranch Dressing over the chicken mixture,
distributing evenly.
9
Using a butter knife, swirl the ingredients together in the pan.
10
Place the pan in the preheated oven. Bake for 15 minutes, or until the top layer is browned and bubbling.
11
Remove the pan from the oven. Cool the dip for 5 minutes before serving.