Buffalo Rotisserie Chicken Dip Pizzas

Buffalo Rotisserie Chicken Dip Pizzas

Total Time
1h 22m
22m prep · 60m cook
Servings
4 people
Rating
Difficulty
Medium
25 views

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

  1. 1

    Chop chicken into bite-sized pieces.

  2. 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.

  3. 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.

  4. 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.

  5. 5

    Preheat the oven to 375 degrees F (190 degrees C).

  6. 6

    Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.

  7. 7

    Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.

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Nutrition Facts

Per serving

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