Buffalo Chicken Dip
Ingredients
- 2 boneless skinless chicken breasts (16 ounces*)
- 4 oz 1/3 less fat cream cheese (softened (Philadelphia))
- 1 cup fat-free sour cream or Greek yogurt (I prefer sour cream)
- 1/2 cup Franks red hot sauce (or whatever hot sauce you like)
- 1/2 cup crumbled blue cheese
- 1 teaspoon white vinegar
- scallions (optional for garnish)
- cut up celery sticks and carrot sticks (for dipping)
Instructions
- 1
Slow Cooker Buffalo Chicken Dip Recipe:
- 2
To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
- 3
Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.
- 4
Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.
- 5
Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.
- 6
Faster Oven Method with a Rotisserie Chicken:
- 7
Buy a rotisserie chicken and remove the breast meat from the bones, removing the skin and shred. Save the rest of the chicken for another recipe.
- 8
Preheat the oven to 350F. Place chicken in a large bowl, then mix the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese and place them in a baking dish. Bake 350F until hot, about 20 to 25 minutes.
20 min
Nutrition
Per serving (based on 9 servings)
