Healthier Buffalo Chicken Dip

Lighter dairy ingredients are the key to this recipe’s healthier makeover. Serve it up hot with multi-grain crackers and crisp celery sticks.

Original recipe makes 5 cups

Ingredients

2 (10 ounce) cans natural chunk chicken, drained
3/4 cup hot pepper sauce (such as Frank’s RedHot®)
2 (8 ounce) packages Neufchatel cheese, softened
1 cup light ranch dressing
1 cup shredded reduced-fat Cheddar cheese, divided
 
1 bunch celery, cleaned and cut into 4 inch pieces
8 ounces multi-grain crackers

  • PREP

    5 mins

  • COOK

    40 mins

  • READY IN

    45 mins

Directions

  1. Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes. Stir in Neufchatel cheese and ranch dressing. Cook and stir until well blended and warm, 5 to 7 minutes. Mix in half of the shredded Cheddar cheese, then transfer mixture to a slow cooker.
  2. Sprinkle remaining Cheddar cheese over top, cover, and cook on Low until hot and bubbly, about 30 minutes. Serve with celery sticks and crackers.

Nutrition

Calories: 177 kcal
Carbohydrates: 9.9 g
Cholesterol: 39 mg
Fat: 10.1 g
Fiber: 0.4 g
Protein: 11 g
Sodium: 664 mg

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