Buffalo Chicken Dip
Craving that classic Buffalo Chicken Dip flavor without the gluten? This creamy, spicy, and utterly addictive dip is made entirely gluten-free and is perfect for game day, parties, or a cozy night in. Get ready to dive into a bowl of pure comfort!
45 min
Total Time
6
Servings
easy
Difficulty
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 cup Gluten-free Buffalo Wing Sauce (such as Frank's RedHot)
- 1/4 cup Water
- 8 oz Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 1/4 cup Gluten-free Ranch dressing
- 4 oz Canned diced green chiles (optional)
- to taste Blue cheese crumbles (for topping)
- to taste Sliced green onions (for garnish)
- as needed Celery sticks (for serving)
- as needed Gluten-free tortilla chips (for serving)
- as needed Carrot sticks (for serving)
- as needed Gluten-free crackers (for serving)
Instructions
- 1
Place the chicken breasts in the bowl of your instant pot. Pour the gluten-free buffalo wing sauce and water over the chicken.
- 2
Secure the lid of the Instant Pot, ensuring the valve is sealed. Cook on the MEAT/STEW setting for 15 minutes.
- 3
Once the cooking cycle is complete, perform a quick pressure release. Carefully remove the lid once the pressure has fully dissipated.
- 4
Transfer the cooked chicken to a cutting board and shred it using two forks. Set aside.
- 5
Return the inner pot to the instant pot, add the softened cream cheese, cheddar cheese, and gluten-free ranch dressing to the pot.
- 6
Turn the Instant Pot to the SAUTE function. Stir continuously until the cheeses are melted and the mixture is smooth and creamy. Adjust heat to low to prevent burning.
- 7
Add the shredded chicken back to the pot and stir until everything is thoroughly combined and heated through. If desired, stir in the diced green chiles.
- 8
Transfer the Buffalo Chicken Dip to a serving dish. Top with blue cheese crumbles and sliced green onions.
- 9
Serve immediately with celery sticks, carrot sticks, gluten-free tortilla chips and gluten-free crackers for dipping.
Tips & Notes
- •For a smoother dip, ensure the cream cheese is fully softened before adding it to the Instant Pot.
- •Adjust the amount of Buffalo wing sauce to your desired level of spiciness. Start with less and add more to taste.
- •If you don't have an Instant Pot, you can cook the chicken in a slow cooker on low for 6-8 hours or bake it in the oven at 350°F (175°C) for 25-30 minutes until cooked through.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.