Description
A lighter version of buffalo chicken dip that captures all the flavors of buffalo wings without the mess. Perfect for parties, this creamy dip uses lean chicken and Greek yogurt.
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 (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
- For Slow Cooker Method: Place chicken breasts in slow cooker and cover with water or broth. Cook on high for 4 hours.
- Remove and shred chicken, discarding cooking liquid.
- In a bowl, combine cream cheese, sour cream, vinegar, and hot sauce until smooth. Mix in half of the blue cheese.
- Return chicken to slow cooker and stir in the sauce mixture. Cook on low for 2-3 hours.
- Transfer dip to a serving dish, top with remaining blue cheese, garnish with scallions. Serve with veggies and chips.
Notes
This dip can be made ahead and baked before serving or made in a slow cooker. Leftovers can be used as sandwich filling or egg roll stuffing.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American