Description
A lighter take on buffalo chicken dip that combines the flavors of buffalo wings with reduced-fat ingredients for a creamy, crowd-pleasing appetizer.
Ingredients
- 2 boneless, skinless chicken breasts (16 oz total), 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
- ½ cup crumbled blue cheese (or substitute cheddar or mozzarella)
- 1 teaspoon white vinegar
- Sliced scallions for garnish (optional)
- Celery sticks for dipping
- 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.
- Remove and shred the chicken, discarding the liquid.
- Combine cream cheese, sour cream, vinegar, and hot sauce in a bowl until smooth. Add half the blue cheese.
- Return chicken to the slow cooker, mix in the creamy sauce, and cook on low for 2-3 hours.
- Transfer to a serving dish, top with remaining blue cheese and sliced scallions, and serve with dippers.
Notes
For the oven method, mix all ingredients with shredded rotisserie chicken, bake at 350°F for 20-25 minutes until bubbly. The dip can be made ahead of time and stored covered in the fridge.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American