NO BAKE BUFFALO CHICKEN DIP RECIPES

HEALTHY BUFFALO CHICKEN DIP RECIPE | EATINGWELL

Healthy Buffalo Chicken Dip Recipe | EatingWell image

This healthy Buffalo chicken dip is one quick appetizer to remember for your next Super Bowl party. A simple mixture of reduced-fat sour cream and reduced-fat cream cheese is baked with shredded chicken breast and the classic spicy-tangy hot sauce with a crumble of blue cheese on top. It's perfect for heaping onto celery and carrot sticks or any other crispy vegetable.

Provided by Karen Rankin

Categories Healthy Super Bowl Chips & Dip Recipes

Total Time 30 minutes

Number Of Ingredients 9

Ingredients

5 ounces reduced-fat cream cheese (10 tablespoons), softened
½ cup reduced-fat sour cream
½ cup shredded sharp Cheddar cheese
3 ½ tablespoons Buffalo-style hot sauce (such as Frank's RedHot)
2 cups shredded cooked chicken breast
¾ cup thinly sliced scallions, divided
¼ cup crumbled blue cheese
3 cups celery sticks (about 6 stalks)
2 ½ cups baby carrots

Steps:

Preheat oven to 350 degrees F. Combine cream cheese, sour cream, Cheddar and hot sauce in a medium bowl; stir until smooth. Fold in chicken and 1/2 cup scallions. Spoon the mixture into a 2-quart (8-inch-square) baking dish. Cover and bake until hot and bubbly, about 15 minutes. Remove from oven; sprinkle with blue cheese and the remaining 1/4 cup scallions. Serve with celery sticks and carrots.

Nutrition Facts : Calories 127.7 calories, CarbohydrateContent 4.6 g, CholesterolContent 40.3 mg, FatContent 7.8 g, FiberContent 1.1 g, ProteinContent 9.8 g, SaturatedFatContent 4.3 g, SodiumContent 274.9 mg, SugarContent 2.1 g

BUFFALO CHICKEN DIP (SLOW COOKER, OVEN AND INSTANT POT ...

Buffalo Chicken Dip (Slow Cooker, Oven and Instant Pot ... image

This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands!

Provided by Gina

Categories Appetizer

Total Time 240 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Yield 9

Number Of Ingredients 8

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)

Steps:

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.
Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.
Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.
Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.
Oven Method:
Instant Pot Method:

Nutrition Facts : ServingSize 1 /3 cup, Calories 121 kcal, CarbohydrateContent 4.5 g, ProteinContent 15 g, FatContent 6.5 g, SaturatedFatContent 4 g, CholesterolContent 48 mg, SodiumContent 707 mg, SugarContent 2.5 g

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