Light Buffalo Chicken Dip

This is one of the most favorite dips I have ever made! It is always a huge hit at parties and I can certainly never seem to stay out of it! I recently remade this recipe (Dec. 2011) and omitted the blue cheese and added an additional 4 oz. regular cheese and I think I liked it even better!

Buffalo Chicken Dip
Original Source: Mrs. MauiBride24 on TheNest.Com

Ingredients:
2 chicken breasts baked & shredded
4 oz. Franks Red Hot Sauce
4 oz. Fat Free Ranch Dressing
4 oz. Reduced Fat crumbled Blue Cheese
4 oz. 2 % shredded cheddar cheese
8 oz. 1/3 Less Fat Cream Cheese

Directions:
Mix all ingredients and bake at 400 degrees in an 8×8 baking dish for 20 minutes. Serve with Baked Tortilla Chips.

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    Comments

    1. I know this is old, but if you have a small crockpot, you can throw all of this in the crock pot and keep it hot during the whole party/game! :)

    2. Macaroni and Cheesecake says:

      That is a fabulous idea! I will definitely do this very soon for football season. Thanks for the tip!:)

    3. MMMMM. This is sooo addicting! I have always made it this way, the lighter way, but never told anyone and they still love it! You cannot tell in flavor that it is a lighter version

    4. Glad to know I’m not the only one who makes it lighter!:) you really can’t tell the difference.

    5. Use one can of chicken to speed up the process! This is how I’ve always made it and it’s just as awesome!!

    6. I put celery in mine…it makes it soooo much better.

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