Everyone's favorite dip goes a bit "lighter" with this Skinny Buffalo Chicken Dip recipe! 4 oz. (half a block) reduced-fat (or fat-free) cream cheese, softened 1 cup plain Greek yogurt 1 cup shredded part-skim Mozzarella cheese 1/2 cup hot sauce (I prefer Frank's) 1/2 cup crumbled light blue cheese 1 Tbsp. ranch seasoning (optional) 3 cups shredded cooked chicken
Greek Yogurt Buffalo chicken dip: 8 oz low fat cream cheese, 1/2 cup greek yogurt (YUM!), 1 tsp ranch (homemade or bought), 1/2 cup each hot sauce, blue cheese, and mozzarella, and 2-3 chicken tenderloins, poached and shredded, bake at 350 for 20 minutes.
Buffalo Chicken Dip-1 1/2 cups cooked and shredded chicken or 1 (12 ounce) can chunk chicken, drained 1 (8 ounce) package cream cheese, softened 1/2 cup Ranch dressing 1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.) 3/4 cup shredded Cheddar cheese