Description
A lighter, creamy dip that captures the flavors of buffalo wings without the mess, perfect for parties.
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 for dipping
- Carrot sticks for dipping
- Baked chips or crackers
Instructions
- Slow Cooker Method: Place chicken breasts in a slow cooker, cover with water or chicken broth, and cook on high for 4 hours.
- Remove chicken, shred using two forks, and discard cooking liquid.
- In a bowl, mix cream cheese, sour cream, white vinegar, and hot sauce until smooth. Add half the blue cheese.
- Return shredded chicken to the slow cooker, add the sauce mixture, and cook on low for 2-3 hours.
- Transfer to a serving dish, top with remaining blue cheese, garnish with scallions, and serve hot with dippers.
- Oven Method: Preheat oven to 350°F. Shred rotisserie chicken and mix with remaining ingredients until smooth.
- Transfer mixture to a baking dish and bake for 20-25 minutes until hot and bubbly.
- Serve hot, garnished as desired.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or a 300°F oven.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooker, Baking
- Cuisine: American