Buffalo Rotisserie Chicken Dip Pizzas
Description
Buffalo dip made with shredded chicken makes a perfect appetizer pizza topping, but it can also be served alongside veggies like a traditional dip.
Ingredients
•
5 ounces shredded skinless rotisserie chicken breast
•
1 tablespoon salted butter
•
1/3 cup Buffalo sauce
•
1 tablespoon ranch dressing mix
•
1/2 (8 ounce) package cream cheese, cubed
•
2 tablespoons chicken broth
•
1 tablespoon blue cheese crumbles, or to taste
•
2 (7 inch) flatbreads
•
3/4 cup shredded mozzarella cheese
Directions
1
Chop chicken into bite-sized pieces.
2
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.
3
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.
4
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.
5
Preheat the oven to 375 degrees F (190 degrees C).
6
Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.
7
Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.