Description
A lighter version of buffalo chicken dip that captures all the flavors of buffalo wings without the mess. Perfect for parties and gatherings!
Ingredients
- 2 boneless, skinless chicken breasts (16 oz), or meat from one rotisserie chicken
- 4 oz reduced-fat cream cheese, softened
- 1 cup fat-free sour cream or Greek yogurt
- ½ cup Frank’s Red Hot sauce (or your preferred hot sauce)
- ½ cup crumbled blue cheese (or substitute cheddar or mozzarella)
- 1 teaspoon white vinegar
- Sliced scallions for garnish (optional)
- Celery sticks and carrot sticks for dipping
- Baked chips or crackers
Instructions
- Slow Cooker Method: Place chicken breasts in your slow cooker and cover with water or broth. Cook on high for 4 hours until tender.
- Remove chicken, shred, and discard the cooking liquid.
- In a bowl, combine cream cheese, sour cream, white vinegar, and hot sauce until smooth. Mix in half of the blue cheese, reserving the rest for topping.
- Add shredded chicken to the sauce mixture and stir until combined. Cook on low for 2-3 hours.
- Transfer to a serving dish, top with remaining blue cheese and scallions, and serve hot with dippers.
- Oven Method: Shred rotisserie chicken and preheat oven to 350°F.
- Mix all ingredients as above in a bowl, then transfer to a baking dish.
- Bake for 20-25 minutes until hot and bubbly.
- Top with remaining blue cheese and serve hot.
Notes
The dip can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. Leftovers make great sandwich filling or can be used in other recipes.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooking / Baking
- Cuisine: American