This Buffalo dip is fast to make thanks to rotisserie chicken, and the beauty of this dip is how versatile it is. I chose to transform it to a pizza topping but you can just serve it with dippers, too.
Ingredients
- 5 ounces shredded skinless rotisserie chicken breast
- 1 tablespoon salted butter
- 0.33 cups Buffalo sauce
- 1 tablespoon ranch dressing mix
- 0.5 packages cream cheese , 8 ounce
- 2 tablespoons chicken broth
- 1 tablespoon blue cheese crumbles , or to taste
- 2 flatbreads , 7 inch
- 0.75 cups shredded mozzarella cheese
Instructions
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1
Chop chicken into bite-sized pieces.
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2
Melt butter in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Scatter chicken in the bottom of the pot. Top with Buffalo sauce, then ranch mix, and finally cream cheese cubes; do not stir. Pour in chicken broth and hit Cancel.
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3
Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
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4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in blue cheese.
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5
Preheat the oven to 375 degrees F (190 degrees C).
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6
Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.
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7
Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.
Nutrition Facts
Per serving
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