Publix Style Buffalo Chicken Dip in Your Pressure Cooker
This creamy and spicy buffalo chicken dip is perfect for game day or any gathering. Made quickly in your pressure cooker and finished in the oven, it combines shredded chicken, cream cheese, wing sauce, and cheddar cheese into an irresistible, melty dip that everyone will love.
Ingredients
Main ingredients
- 2 cups Cooked shredded chicken
- 8 ounces Cream cheese softened
- ½ cup Buffalo wing sauce
- ½ cup Ranch dressing
- 1 cup Shredded cheddar cheese
- ½ cup Blue cheese crumbles
- ¼ cup Chopped green onions for garnish
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit for baking after pressure cooking.
- In a mixing bowl, combine cooked shredded chicken, softened cream cheese, buffalo wing sauce, and ranch dressing. Mix well until cream cheese is fully blended.
- Stir in shredded cheddar cheese and half of the blue cheese crumbles.
- Transfer the mixture to a baking dish or the oven-safe inner pot of your pressure cooker.
- Bake in the preheated oven for 20 to 25 minutes until hot and bubbling.
- Remove from oven and sprinkle remaining blue cheese crumbles and chopped green onions on top.
- Serve warm with your favorite chips or celery sticks.
Notes
Use pre-cooked rotisserie chicken to save time. Soften cream cheese by microwaving for 20 seconds. Mix ingredients in the pressure cooker pot to reduce cleanup. Use pre-shredded cheese and pre-chopped green onions to cut prep time.
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat gently with a splash of water or broth to keep creamy.