Buffalo Chicken Dip
Clinton Township, MI
Makes 26 servings
Prep. Time: 15 minutes
Cook Time: 15 minutes
Setting: Manual then Sauté
Release: Natural then Manual
2 large frozen boneless skinless chicken breasts
¾ cup Frank’s RedHot sauce
½ cup sodium-free chicken broth
1 cup light ranch dressing
2 (8-ounce) packages fat-free cream cheese, softened
1½ cups reduced-fat shredded cheddar jack cheese
1. Place the frozen chicken, hot sauce, and chicken broth into the inner pot of the Instant Pot. Secure the lid and make sure the vent is set to sealing.
2. Set the Instant Pot for 10 minutes on Manual. When cooking time is over, let the pressure release naturally for 10 minutes and then perform a quick release.
3. Remove the lid and press Cancel. Then choose Sauté low.
4. Stir in the ranch dressing, cream cheese, and cheddar jack cheese. Cook, stirring until well blended and warm.
Serve with whole grain tortilla chips.
|Exchange List Values
|Basic Nutritional Values
Calories 84 (Calories from Fat 108)
Total Fat 3 gm (Saturated Fat 1.0 gm, Polyunsat Fat 0.2 gm, Monounsat Fat 0.5 gm)
Cholesterol 20 mg
|Sodium 443 mg
Potassium 112 mg
Total Carb 2 gm
Dietary Fiber 0 gm
Sugars 1 gm
Protein 10 gm
Phosphorus 171 mg