Description
A lighter version of buffalo chicken dip that captures all the flavors of buffalo wings without the mess, perfect for parties and gatherings.
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
- 1 teaspoon white vinegar
- Sliced scallions for garnish (optional)
- Celery sticks and carrot sticks for dipping
- Baked chips or crackers
Instructions
- Slow Cooker Method: Cook the chicken by placing it in a slow cooker and covering with water or broth. Cook on high for 4 hours.
- Remove the chicken, shred it, and discard the cooking liquid.
- Prepare the sauce base by mixing cream cheese, sour cream, white vinegar, and hot sauce until smooth. Stir in half of the blue cheese.
- Add the shredded chicken to the sauce mixture in the slow cooker and cook on low for 2-3 hours.
- Transfer to a serving dish, top with remaining blue cheese and scallions if desired. Serve with dippers.
- Oven Method: Preheat oven to 350°F. Mix shredded rotisserie chicken with cream cheese, sour cream, white vinegar, and hot sauce until smooth. Add half the blue cheese.
- Transfer the mixture to a baking dish and bake for 20-25 minutes until hot and bubbly. Garnish with remaining blue cheese and scallions.
Notes
This dip can be prepared a day ahead and stored in the refrigerator. Reheat before serving. It also freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooking, Baking
- Cuisine: American