Buffalo Ranch Chicken Dip Recipes

BUFFALO RANCH CHICKEN AND CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, chicken, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Evenly sprinkle Colby-Monterey Jack cheese over dip.
• Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.

BUFFALO RANCH CHICKEN DIP

Steps:

• Add chicken pieces, water and Frank's RedHot to the pot and stir to coat.
• Sprinkle ranch dip over the top, then dot with butter--do not stir.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
• When the time is up, quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board and shred thoroughly (a hand mixer works great for this job).
• Return chicken to pot along with softened cream cheese and shredded cheeses. Stir until well blended, returning to SAUTE mode as needed.
• Serve hot garnished with a swirl of additional hot sauce alongside chips, sliced baguette or veggies.

BUFFALO RANCH CHICKEN DIP (BAKED OR SLOW COOKER)

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine the first 6 ingredients until blended, then spoon into shallow 1-quart baking dish.
• Bake 20 minutes or until mixture is heated through; stir. Serve warm with crackers, chips, pretzels and/or vegetables.Alternative slow cooker method: Mix first 6 ingredients together in a medium bowl, transfer mixture to a slow cooker, and cook on high for 1½ to 2 hours. Garnish with green onions, if desired, and serve warm with crackers, chips, pretzels, and/or vegetables.

INSTANT POT® BUFFALO RANCH CHICKEN DIP

Steps:

• Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot®). Add onion, celery, garlic, coconut milk, mayonnaise, ranch dressing mix, hot sauce, butter, and apple cider vinegar. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 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. Shred chicken using 2 forks.
• Select saute setting and stir in 1/4 cup nutritional yeast. Simmer for 5 minutes. Transfer to a serving dish and sprinkle with remaining 1 tablespoon nutritional yeast.
• Serve with sliced celery, red and yellow bell peppers, and cucumbers for dipping.