Buffalo Rotisserie Chicken Dip Pizzas

Buffalo dip made with shredded chicken makes a perfect appetizer pizza topping, but it can also be served alongside veggies like a traditional dip.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 86 Calories

Ingredients

• 1 tablespoon salted butter
• 2 tablespoons chicken broth
• 1 tablespoon ranch dressing mix
• 2 (7 inch) flatbreads
• 5 ounces shredded skinless rotisserie chicken breast
• 1 tablespoon blue cheese crumbles, or to taste
• 0.75 cup shredded mozzarella cheese
• 0.5 (8 ounce) package cream cheese, cubed
• 0.33333334326744 cup Buffalo sauce

Recipe Instructions

Step 1

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

Step 2

Chop chicken into bite-sized pieces.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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.

Step 7

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.