Biscuit Wreath With Buffalo Chicken Dip
A Yummy Appetizer made with store-bought canned biscuits, buffalo chicken dip made in instant pot
Servings 6
Equipment
- OVEN
- Pressure Cooker
Ingredients
- 1 Can Refrigerated Biscuits I used Pillsbury
- 2 tablespoon Olive Oil
- 2 tablespoon Parmesan Cheese
- Sprinkle Oregano
- 1 lb Boneless skinless chicken breasts
- 1 pkg Hidden Valley -Original Ranch Dip Mix
- 1 cup Hot Sauce I used Franks
- 8 oz Cream Cheese
- 1 stick Butter I use salted
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
- Green Onions for garnishment
Instructions
- Making the Wreath
- Preheat Oven 350°
- Cut biscuits in half lengthwise
- Pinch ends of biscuits together forming balls - lay seem down in the skillet
- Brush Olive oil on biscuits sprinkle parmesan and oregano
- Bake 15-20 minutes til golden brown
Buffalo Chicken Dip
- Arrange chicken in the instant pot
- Season with dip mix, add hot sauce, cream cheese, and butter
- Seal Lid and set the pressure cooker on manual high pressure for 15 minutes. When time is up, do a quick release by carefully turning the pressure valve
- Shred the chicken with forks, stir in the cheeses, garnish with a drizzle of hot sauce, a drizzle of ranch and scallions.