Light Buffalo Chicken Dip
This lighter version of the classic party dip cuts out half the fat but leaves all that spicy and creamy flavor we love!
Light Buffalo Chicken Dip
Everyone loves the tangy flavor of Frank's Redhot sauce! When paired with a delicious creamy chicken dip, this appetizer is always a hit. There's just one problem. It's loaded with fat! This recipe trims back on the fat but keeps all that spicy and creamy flavor we love.
Ingredients
- 2 cups Shredded Chicken I used a rotiserrie chicken
- 1/2 cup Franks Red Hot Original Cayenne Pepper Sauce
- 1 8 oz Package of Neufchatel Cheese or low fat cream cheese
- 1 cup Low Fat Plain Greek Yogurt
- 1 cup Light Ranch Dressing I used the Hidden Valley Greek Yogurt one and recommend it!
- 1 cup Low Fat Shredded Cheddar Cheese
Instructions
- Preheat oven to 350 degrees
- Using a large bowl, mix your chicken, Frank's Redhot, Neufchatel cheese, Greek yogurt and light ranch dressing together until well combined.
- Spoon your mixture into a shallow baking dish sized about 1 quart.
- Sprinkle your cheese over mixture. Bake for 20 minutes or until cheese is bubbling and melted through. Serve with tortilla chips or celery sticks.