Description
A creamy and spicy buffalo chicken dip made in an instant pot.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cream cheese
- 1 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/4 cup green onions, chopped
Instructions
- Add shredded chicken, cream cheese, buffalo sauce, ranch dressing, and half of the cheddar cheese to the instant pot.
- Seal the lid and set to high pressure for 10 minutes.
- Release the pressure manually.
- Stir the mixture until smooth.
- Top with remaining cheddar cheese and green onions.
- Serve warm with tortilla chips or celery sticks.
Notes
- Adjust the buffalo sauce to your heat preference.
- Store leftovers in the refrigerator for up to 3 days.
- This dip can be served cold or hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Keywords: buffalo chicken dip, instant pot dip, creamy dip