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®.
Ingredients
- 0.5 tablespoons olive oil
- 2 skinless , boneless chicken breasts, diced
- 0.5 tablespoons garlic powder
- 1 package fat-free cream cheese , 8 ounce
- 0.5 cups crumbled blue cheese , Optional
- 0.5 cups fat-free blue cheese salad dressing
- 0.5 cups Buffalo wing sauce , such as Frank's RedHot®
- 1 package shredded smoked Cheddar cheese , 8 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
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.
-
3
Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.
-
4
Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.
-
5
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.
Nutrition Facts
Per serving
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