BUFFALO ROTISSERIE CHICKEN DIP PIZZAS

Buffalo Rotisserie Chicken Dip Pizzas image

This Buffalo dip is fast to make thanks to rotisserie chicken, and the beauty of this dip is how versatile it is. I chose to transform it to a pizza topping but you can just serve it with dippers, too.

Provided by thedailygourmet

Categories Main Dish Recipes Pizza Recipes Chicken

Time 50m

Yield 16

Number Of Ingredients 9

Ingredients

5 ounces shredded skinless rotisserie chicken breast
1 tablespoon salted butter
⅓ cup Buffalo sauce
1 tablespoon ranch dressing mix
½ (8 ounce) package cream cheese, cubed
2 tablespoons chicken broth
1 tablespoon blue cheese crumbles, or to taste
2 (7 inch) flatbreads
¾ cup shredded mozzarella cheese

Steps:

Chop chicken into bite-sized pieces.
Melt butter in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Scatter chicken in the bottom of the pot. Top with Buffalo sauce, then ranch mix, and finally cream cheese cubes; do not stir. Pour in chicken broth and hit Cancel.
Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in blue cheese.
Preheat the oven to 375 degrees F (190 degrees C).
Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.
Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.

Nutrition Facts : Calories 85.6 calories, Carbohydrate 5.3 g, Cholesterol 21 mg, Fat 4.9 g, Fiber 0.2 g, Protein 5.6 g, SaturatedFat 2.7 g, Sodium 273.9 mg, Sugar 0.1 g