Three cheese buffalo chicken dip is a delicious and simple appetizer. The gooey cheese mixed with the spicy buffalo sauce is a crowd pleaser at any holiday, party or on game day.
3boneless skinless chicken thighs
1 ½cupbuffalo saucedivided
2ozshredded monterey jackabout ½ cup
2ozshredded sharp cheddarabout ½ cup
1ozcrumbled blue cheese
Place the 3 chicken thighs in the pressure cooker and add 1 cup of buffalo sauce into the pot. Seal and set to high pressure for 20 minutes. Carefully, release the pressure manually after it is complete.
While the chicken is cooking, preheat the oven to 375 F.
Shred the monterey jack and sharp cheddar and combine in a small mixing bowl.
Remove the chicken from the pressure cooker (you can leave the buffalo sauce in the pressure cooker) and shred in a medium mixing bowl. Set aside.
In the medium mixing bowl that has the chicken, add the cream cheese, miso and ½ of the monterey jack/cheddar mixture plus the rest of the buffalo sauce until creamy and well mixed.
Spread the dip into an oven safe vessel (I use a 1.5 qt casserole dish or 9x9 pan). Top with the rest of the monterey jack/cheddar mixture and sprinkle with the blue cheese.
Place in the oven and bake for 15-20 minutes until bubbles form.
Remove from the oven and enjoy with chips.
You can cook the chicken in a slow cooker on high for 4 hours or on low for 8 hours with the buffalo sauce and then shred it.
You can use already cooked chicken from a whole chicken and toss in buffalo sauce.
You can substitute chicken breasts for chicken thighs if you prefer. You may need to add a bit more buffalo sauce to the dip.
Three Cheese Buffalo Chicken Dip https://smackofflavor.com/three-cheese-buffalo-chicken-dip/