skinny buffalo chicken dip
Without fail, whenever I ask you for “game day” recipe suggestions, the same two words always come up:
Somehow for years I have resisted adding to the zillions of buffalo chicken dip recipes that are already flooding the blogosphere. But this Super Bowl season, I decided to finally relent and post a slightly lighter version of the dip — my skinny buffalo chicken dip!
Granted, there are times in life for full-fat cream cheese, sour cream, cheese and butter. But what if you can swap in some Greek yogurt, reduced-fat cream cheese and Mozzarella, and no one can taste the difference? Then by all means, I say lighten it up! I had my friends give it a final taste-test last night while we watched Sean bid Kacie a dramatic farewell, and they swore they couldn’t tell the difference. So. Ridiculously. Good.
What are your favorite “buffalo” recipes?
Skinny Buffalo Chicken Dip
- 4 oz. (half a block) reduced-fat (or fat-free) cream cheese, softened
- 1 cup plain Greek yogurt
- 1 cup shredded part-skim Mozzarella cheese
- 1/2 cup hot sauce (I prefer Frank's)
- 1/2 cup crumbled light blue cheese
- 1 Tbsp. ranch seasoning (optional)
- 3 cups shredded cooked chicken
Preheat oven to 350 degrees F.
In a large bowl, stir all ingredients together until well-mixed. Transfer mixture to a small greased baking dish, and bake for 30 minutes or until the cheese is melted and the edges begin to slightly brown. Remove and serve immediately.
Stir all ingredients together in a medium saucepan until combined over medium-low heat. Continue heating for about 10-15 minutes, stirring occasionally, until the cheese is melted and the dip is simmering. Remove and serve immediately.
Stir all ingredients together in a slow cooker until combined. Heat on low for 4 hours or until the cheese is melted. Serve immediately.
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