Given to me by my mother-in-law and adapted to make it slightly less guilty, this skinny Buffalo chicken dip is a hit every time I make it! Great served with celery sticks, Tostitos® Baked Scoops® or Fritos® Scoops®.
Preparation Details
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 12
Ingredients
- ½ tablespoon olive oil
- 2 skinless, boneless chicken breasts, diced
- ½ tablespoon garlic powder
- 1 (8 ounce) package fat-free cream cheese, softened
- ½ cup crumbled blue cheese (Optional)
- ½ cup fat-free blue cheese salad dressing
- ½ cup Buffalo wing sauce (such as Frank’s RedHot®)
- 1 (8 ounce) package shredded smoked Cheddar cheese
Steps
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat. Saute chicken in the hot oil with garlic powder until no longer pink in the center and juices run clear, 5 to 8 minutes.
- Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.
- Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.
- Bake in the preheated oven until heated through and cheese is melted, about 25 minutes. Remove from the oven and let rest for 2 to 3 minutes; stir to mix ingredients.
