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.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
86 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
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 3
Chop chicken into bite-sized pieces.
Step 4
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 5
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.
Step 6
Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.
Step 7
Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.
Ingredients
¾ cup shredded mozzarella cheese
1 tablespoon salted butter
2 tablespoons chicken broth
⅓ cup Buffalo sauce
1 tablespoon ranch dressing mix
½ (8 ounce) package cream cheese, cubed
2 (7 inch) flatbreads
5 ounces shredded skinless rotisserie chicken breast
