There are A LOT of recipes for this out there. I have several food preferences that lead to me veering a slightly different direction.
A lot of the recipes call for canned cooked chicken, and I have a strong aversion to canned cooked chicken for some reason (it’s weird because I like canned tuna, sardines, even Spam doesn’t bother me)
So fresh chicken it is. Many of the recipes also call for bottled Ranch Dressing, which I do not like at all. I dislike the oily texture of it and I feel like I can taste the soybean oil taste it has. I know it’s weird but it never tastes fresh to me.
So to start cook 3 whole split chicken breasts (split horizontally so they’re not as thick) in about 4 ounces of beer and 1/4 cup Franks Red Hot for 15 minutes on high pressure.
Then chop it up. The Frank’s and beer really gives the chicken a nice taste, and cooking in the Instant Pot makes the texture basically just fall apart.
Normally if we’re staying at home, I’d have just finished it in the Instant Pot, but we were headed to a party, so I grabbed the trusty Nomad. This little thing is amazing, the handle locks the lid, it’s super well insulated (if you have a ways to go, that helps) and the cord tucks in beautifully without having automated retraction (which I’ve found stops working over time). It’s light as a feather also, and with straps on top for a spoon, you’re ready to go.
Add a block of cream cheese, a cup of sour cream, and 3 tablespoons Ranch Dressing Powder
Add the chicken.
And add 3/4 cup Frank’s Red Hot. I supposed you could use another hot sauce but to me, that would be just plain wrong.
Heat and mix until all is melted. If you keep it in the Instant Pot on High Slow Cook it would take about 20 minutes.
Add 2 cups grated sharp cheddar cheese and cook until all melted.
And serve with Blue Cheese crumbles on top or on the side in case there are people who dislike blue cheese. I like to use the Chicken in a Biscuit crackers, but tortilla chips or Frito’s are good too. Also, celery is delicious dipped in this dip.
Buffalo Chicken Dip
- 1 8 oz package cream cheese
- 3 chicken breasts split horizontally
- 4 oz beer
- 1 cup Franks Red Hot
- 3 tablespoons Ranch Powder or 1 packet
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- Cook chicken breasts with 4 oz beer and 1/4 cup Frank's Red Hot in Instant Pot or pressure cooker on high for 15 minutes. Allow to cool and chop (discard the liquid). Add to Instant pot or slow cooker with the remainder of the ingredients. Heat until all is melted. Serve with crumbled blue cheese, crackers, and celery sticks.