I first made this dip for my husband for football Sunday. It was a hit so I also decided to make it for a small New Years’ Eve gathering and it was gone in -I kid you not- 3 minutes. This spicy buffalo chicken dip only takes 30-45 minutes and you can make it in an Instant Pot, Ninja Foodi Pressure Cooker, or on the stove!

THE BUFFALO CHICKEN DIP EXPLAINED:

A creamy, cheesy, buffalo-flavored base with the perfect amount of shredded chicken. The recipe itself is not too terribly spicy but can be easily adjusted by you if you’d like more of a kick! Keep reading to find out the measurements for a spicier dip!

FAQS:

how can i make this dip spicier?

add 1 (for spicy) to 1 1/2 (for realll spicy) teaspoons of cayenne pepper instead of a 1/2 teaspoon.

AN EASIER WAY:

Rotisserie chicken can be used instead of regular chicken breast/chicken tenders. Make the sauce: melt together the cream cheese, franks red hot buffalo ranch, heavy cream, shredded cheese, and spices in an instant pot/ninja foodi pressure cooker/6qt-8qt pot. Tear rotisserie chicken off the bones and shred. Add to the sauce and let simmer for 5 minutes and serve.

HOW TO MAKE THIS BUFFALO CHICKEN DIP:

prep the chicken:

Using fresh or frozen chicken, place it in the instant pot or ninja foodi pressure cooker bowl or a pot with water that goes about one inch higher than the chicken. Then bring the water to a boil on medium-low heat until chicken is cooked completely. It will take about 15 minutes if fresh and 25-35 minutes if frozen. Drain the water and place the chicken onto a plate then shred chicken with fork or tongs, place back in the bowl.

make the dip! :

On low-medium heat, pour in the heavy cream and spices and let simmer. Add cream cheese, cheddar cheese, and buffalo ranch sauce. Stir occasionally until the cheese melts. Serve immediately or can be refrigerated until needed- up to 3 days.

grocery list:

chicken
cream cheese
franks red hot buffalo & ranch
heavy cream
cheddar
salt
pepper
paprika
cayenne pepper
garlic powder
onion powder

equipment list:

click here to purchase the equipment listed below

ninja foodi pressure cooker/instant pot/6qt-8qt pot

One-Pot Buffalo Chicken Dip

Creamy, cheesy buffalo chicken dip made in one pot. Only 3 steps- super quick and easy!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 0

Cook Time 40

Total Time 40

Course Appetizer

Cuisine American

Servings people

Calories 337 kcal

Ingredients

1 lb chicken tenders or breasts
8 oz cream cheese
6 oz franks red hot thick sauce buffalo & ranch
1 cup heavy cream
4 oz cheddar cheese
1 tsp salt
1 tsp pepper
1 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1/2 tsp cayenne powder

Instructions

Using fresh or frozen chicken, place it in the instant pot or ninja foodi pressure cooker bowl or a pot with water that goes about one inch higher than the chicken. Then bring the water to a boil on medium-low heat until chicken is cooked completely. It will take about 15 minutes if fresh and 25-35 minutes if frozen. Drain the water and place the chicken onto a plate then shred chicken with fork or tongs, place back in the bowl.
On low-medium heat, pour in the heavy cream and spices and let simmer. Add cream cheese, cheddar cheese, and buffalo ranch sauce.
Stir occasionally until the cheese melts. Serve immediately or can be refrigerated until needed- up to 3 days.

Notes

*can be made in instant pot, crock-pot, ninja foodi, or on stovetop*

Nutrition

Calories: 337kcal

Keyword buffalo chicken dip

did you make this recipe?mention @jennabaked or tag #jennabaked!

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