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Baked Buffalo Chicken Dip

Baked Buffalo Chicken Dip

The ultimate comfort food, Baked Buffalo Chicken Dip combines spicy and creamy flavors that make it a must-try! Perfect for game days or casual gatherings, this easy dip is loaded with tender chicken, cheese, and zesty buffalo sauce. Serve it hot with chips or veggies, and enjoy the deliciousness!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizers
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • to taste Kosher salt
  • 1 cup water or chicken broth
  • 2 packages cream cheese cut into 1-inch pieces
  • ½ cup buffalo wing sauce more or less to spice preference
  • ⅔ cup ranch dressing could also substitute bleu cheese dressing
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese

Equipment

  • Instant Pot

Method
 

  1. In an Instant Pot, place chicken breasts in an even layer. Sprinkle with Kosher salt and cover with water. Secure the lid. Set the valve to 'seal'.
  2. Set the Instant Pot to the 'Meat/Stew' or high pressure function to cook for 15 minutes. When the timer is done, carefully quick-release the pressure. Once the 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.
  3. Preheat the oven to 400°F. Spray a 9-inch baking dish with nonstick spray and set aside.
  4. 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.
  5. Spread the buffalo chicken dip into the baking dish and sprinkle cheddar cheese over the top. Bake for 10 minutes, or until the cheese is bubbly.
  6. 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.