With only a handful of ingredients, in less than half an hour, you can have a creamy, mildly spicy, and eye-rollingly good hot dip, perfect for game day.
3cupsshredded cooked chicken(you can use a rotisserie chicken for this)
½cupFrank’s Red Hot Sauce
1(8-ounce) package cream cheese(softened)
¼cupsour cream
1cupshredded cheddar cheese(preferably sharp and white)
½cupcrumbled blue cheese (optional)
¼cupchopped scallions(white and green parts; divided)
To Serve:
Tortilla chips
Celery sticks
Carrot sticks or baby carrots
Instructions
Place the chicken, Frank’s Red Hot Sauce, sour cream, cream cheese, cheddar cheese, blue cheese (if using), and half the scallions in the Instant Pot.
Close the lid and set the vent knob to sealed. Set the Instant Pot on High Pressure, for 15 minutes. Once the cooking time has finished, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure.
Stir to combine everything thoroughly.
Transfer to a serving bowl and sprinkle over the rest of scallions. Serve the hot dip with the tortilla chips, celery sticks, and carrot sticks.
Video
Notes
Substitutions for Buffalo Chicken Dip
Now, what to do it you don’t have everything on hand? First, use finely chopped onions instead of scallions, no problem. Skip the sour cream if it’s not around – the dip will just be a little bit thicker. The blue cheese is optional, first because you might not have it, and second because you might not like it.
Don’t have sharp white cheddar? That’s a-ok, use whatever cheddar you have. Use Havarti or Monterey Jack or maybe even Gouda. Use a cheese that gets nice and melty.
Use any shredded chicken you have as long as it doesn’t have any strong seasonings that would compete with the flavors of the dip.