Description
Yummy Buffalo Chicken Dip recipe you can enjoy tonight with nachos.
Ingredients
- 3 chicken breasts
- Seasoning
- 2 cups Bone Broth
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp of granulated garlic
- 1 tsp of smoked paprika
- 1 block of Cream Cheese - softened
- No sugar added Ranch dressing
- 1/2 cup of Frank's Red Hot
- 1 tbsp butter
- 3/4 cup of shredded Mexican blend cheese for topping
- 2 tbsp chives for garnish
Instructions
- Shred the chicken breast using an InstantPot (Affiliate Link) or whatever you choose. Create the seasoned liquid and place it into the pot, then add the chicken. Use the pressure cooker setting and cook for 20 minutes. Make sure the InstantPot (Affiliate Link) is sealed.
- Preheat the oven to 350 degrees. While waiting for the chicken to cook, prepare the sauce. In a food processor, mix Cream Cheese block, Ranch dressing, and Frank's Red Hot until mixed well.
- Take the chicken breast out of the InstantPot (Affiliate Link) when it finished and the pressure valve releases. And with two forks, shred the chicken in a large bowl. Transfer the Cream Cheese mixture in with the chicken breast and stir until combined. The chicken should be wet completely.
- In a shallow pie plate, use the pad of butter and butter the bottom of the glass dish. This makes two shallow pie plates. If you want to make one, you will have some leftover for another time.
- Add the chicken to the pie plate and evenly distribute in the plate.
- Add the Mexican shredded cheese to the top and bake for 17-20 minutes or until bubbly and golden. Add the chives after finished cooking.
- Enjoy warm or room temperature with Celery and Coconut nacho chips.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Chicken
- Method: Instant Pot (Affiliate Link)
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 113.81 kcal
- Sugar: 0.35 g
- Sodium: 179.52 mg
- Fat: 8.14 g
- Saturated Fat: 3.77 g
- Trans Fat: 0.06 g
- Carbohydrates: 1.24 g
- Fiber: 0.2 g
- Protein: 8.78 g
- Cholesterol: 36.27 mg