Description
A lighter version of buffalo chicken dip that captures all the bold flavors of buffalo wings without the mess.
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
- Slow Cooker Method: Place chicken breasts in your slow cooker and add enough water or chicken broth to cover them. Cook on high for 4 hours.
- Remove chicken, shred it, and discard the cooking liquid.
- In a bowl, combine softened cream cheese, sour cream, white vinegar, and hot sauce, stirring until smooth. Mix in half of the blue cheese.
- Return shredded chicken to the slow cooker and add the creamy sauce mixture. Stir and cook on low for 2-3 hours.
- Transfer to a serving dish, top with remaining blue cheese, garnish with scallions, and serve with dippers.
- For the Faster Oven Method, preheat oven to 350°F. Shred rotisserie chicken and mix with other ingredients in a bowl.
- Transfer mixture to a baking dish and bake for 20-25 minutes until bubbly.
- Garnish and serve hot with vegetables and dippers.
Notes
Use Frank’s hot sauce for authentic buffalo wing flavor. Leftovers can be used for sandwiches or egg rolls.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooking, Baking
- Cuisine: American