This baked buffalo chicken dip is a favorite game day or party appetizer! Easy to make with shredded chicken, buffalo sauce, ranch dressing and cheese and baked until bubbly.
⅔cupranch dressing, could also substitute bleu cheese dressing
1 cupshredded mozzarella cheese
1cupshredded cheddar cheese
For serving: Green onions, Blue cheese, Tortilla chips, Crackers, Celery, and Carrot sticks
Instructions
In an Instant Pot, place chicken breasts in an even layer. Sprinkle with salt and cover with water. Secure the lid. Set the valve to "seal".
Set the Instant Pot to the "Meat/Stew" or high pressure function to cook 15 minutes. When the timer is done, carefully quick-release the pressure. Once pressure is completely released, carefully open the lid. Drain the chicken, discarding the liquid, and transfer to a cutting board to shred using 2 forks. Set aside.
Preheat the oven to 400°F. Spray a 9-inch baking dish with nonstick spray and set aside.
Set the Instant Pot to the "Sauté" function. Add the cream cheese, buffalo sauce, ranch dressing, and mozzarella cheese. Stir constantly until the cheese is melted and the sauce is smooth. Add the shredded chicken and stir until well coated. Season to taste.
Spread the buffalo chicken dip into the baking dish and sprinkle cheddar cheese over the top. Bake 10 minutes, or until the cheese is bubbly.
Top with sliced green onions and blue cheese. if desired. Serve hot with tortilla chips and/or vegetables.
Notes
Slow cooker version: No Instant pot? No problem. To make this even easier, use 2 cups rotisserie chicken and place the ingredients in a slow cooker over low heat for 1 hour. Transfer to baking dish and melt cheese in the oven. Storage: Store leftovers in a covered container up to 3 days. Reheat in the microwave or in the oven until warm.