Description
A lighter version of buffalo chicken dip that delivers all the bold flavors without the mess of traditional buffalo wings, making it a perfect crowd-pleaser.
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 and carrot sticks for dipping
- Baked chips or crackers
Instructions
- Slow Cooker Method: Place chicken breasts in the slow cooker and cover with water or chicken broth. Cook on high for 4 hours until tender.
- Shred the cooked chicken using two forks and discard the cooking liquid.
- Mix softened cream cheese, sour cream, white vinegar, and hot sauce in a bowl until smooth. Stir in half of the blue cheese.
- Add shredded chicken and cream sauce mixture back to the slow cooker. Cook on low for 2-3 hours.
- Transfer the dip to a serving dish, top with remaining blue cheese and garnish with scallions. Serve hot with dipping options.
- Faster Oven Method: Preheat the oven to 350°F. Shred rotisserie chicken and combine with cream cheese, sour cream, white vinegar, and hot sauce until smooth. Stir in half the blue cheese.
- Transfer mixture to a baking dish and bake for 20-25 minutes until hot and bubbly. Top with remaining blue cheese, garnish with scallions, and serve hot.
Notes
Make ahead and store in the refrigerator for up to 24 hours, then bake when ready. This dip also freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooking, Baking
- Cuisine: American