This skinny Buffalo chicken dip, which was given to me by my mother-in-law and modified to make it little less sinful, is a favorite every time I make it! Serve with celery sticks, Tostitos Baked Scoops, or Fritos Scoops for a delicious snack.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ tablespoon olive oil
- 2 skinless, boneless chicken breasts, diced
- ½ tablespoon garlic powder
- 1 (8 ounce) package fat-free cream cheese, softened
- ½ cup crumbled blue cheese (Optional)
- ½ cup fat-free blue cheese salad dressing
- ½ cup Buffalo wing sauce (such as Frank’s RedHot®)
- 1 (8 ounce) package shredded smoked Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat. Saute chicken in the hot oil with garlic powder until no longer pink in the center and juices run clear, 5 to 8 minutes.
- Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.
- Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.
- Bake in the preheated oven until heated through and cheese is melted, about 25 minutes. Remove from the oven and let rest for 2 to 3 minutes; stir to mix ingredients.
- You can use non-fat ranch salad dressing instead of blue cheese dressing, and regular Cheddar cheese instead of smoked, if desired.
- This can be easily adapted for a slow cooker.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 0 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 714 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and this turned out really good. The smoked cheese really sets this apart from others I’ve made in the past. I did leave out the optional crumbled blue cheese and I’m glad I did. My husband and I both agreed that the blue cheese would have overpowered if the crumbled was added. The 1/2 cup of blue cheese dressing was plenty. This is a great recipe and one I will make again.