SOUR CREAM BUFFALO CHICKEN DIP RECIPES

Name: Easy Buffalo Chicken Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 21 servings (4 cups dip).
Ingredients: 1 package (8 ounces) reduced-fat cream cheese; 1 cup reduced-fat sour cream; 1/2 cup Louisiana-style hot sauce; 3 cups shredded cooked chicken breast; Assorted crackers

EASY BUFFALO CHICKEN DIP RECIPE: HOW TO MAKE IT

Easy Buffalo Chicken Dip Recipe: How to Make It image

Everyone will simply devour this savory and delicious dip with shredded chicken throughout. The spicy kick makes it a perfect football-watching food, and the recipe always brings raves. —Janice Foltz, Hershey, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 21 servings (4 cups dip).

Number Of Ingredients 5

Ingredients

1 package (8 ounces) reduced-fat cream cheese
1 cup reduced-fat sour cream
1/2 cup Louisiana-style hot sauce
3 cups shredded cooked chicken breast
Assorted crackers

Steps:

Preheat oven to 350°. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth; stir in chicken., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake until heated through, 18-22 minutes. Serve warm with crackers.

Nutrition Facts : Calories 77 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 71mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 8g protein.

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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