Recipe by MakeItHealthy
"Lighter dairy ingredients are the key to this recipe's healthier makeover. Serve it up hot with multi-grain crackers and crisp celery sticks."
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2 (10 ounce) cans
natural chunk chicken, drained
hot pepper sauce (such as Frank's RedHot®)
2 (8 ounce) packages
Neufchatel cheese, softened
light ranch dressing
shredded reduced-fat Cheddar cheese, divided
celery, cleaned and cut into 4 inch pieces
Could not tell ingredients were reduced fat/calories. I would not use the slow cooker again. Instead I would heat in the oven until cheese is melted on top. The slow cooker seemed to dry it out so it wasn't very creamy like a dip should be, (if it cools you can always heat again in the microwave.) I did leave it in the cooker for the duration of a football game, so that could be why it dried out. I also used frozen checken breast chunks instead of canned chicken. My kids loved it and I made it into a sandwich similar to a tuna melt the next day. It was wonderful!
Tasty.. I actually used this as a filling for a lunch wrap.. used ff cream cheese and topped wit sauteed broccoli slaw.. spicy.. next time I may cut back on the heat a bit. I also grilled my own chicken
Made no changes to this recipe. It didn't last long! Nobody knew that the ingredients were fat free. Will use this as the "go-to" dip for parties. Any talk about easy!
I followed this recipe to the T except light ranch - I used fat free. My husband made love to me as a thank-you because of how good this was. I also ate it with pita chips.
I made a few modifications to make it less fattening and reduce the dairy. I made my own chicken, used veggie shreds (cheddar cheese), Toffuti cream cheese (non dairy) and fat free Ranch and I added 1 Tbsp blue cheese. This reduced the calories by 70+ and reduced the fat by 11+ grams. Plus it was delicious. I think I could even cut the ranch to 1/2 cup due to sweetness or make my own Ranch with soy yogurt or Toffuti sour cream and seasonings. No one knew it was low fat and loved it.
I made half the recipe, but next time will do entire recipe. This dip is delicious, and was eaten within two days. I did slightly decrease the hot sauce for preference, and shredded one large pre-cooked chicken breast for a half recipe, didn't have canned. Heated in oven at 325, covered, for about 25 mins, until cheese was melted well. Served with celery sticks and everyone loved it. You could easily use low fat ranch too to decrease calories further and no one will know the difference. I think if I was leaving in a crockpot, I would add some milk to keep from drying out. Thanks for sharing!
Ahhh, perfection!! Please trust me, forget the full fat version of this recipe that is also on this site and use this one - you will NOT miss out on any of the fabulous, delicious flavor, but you will happily skip all of the extra (unnecessary) fat and calories that are in the other version. I did not change one thing and my guests devoured this dip! And don't hesitate to play around with the amount of hot sauce you add to this dip depending on how "hot" you would like it to be. Just customize it to suit you and your guests!
This tastes good, but it makes a lot!
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Buffalo Chicken Dip
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 177
** Calories from Fat: 91
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