Buffalo Chicken Dip

Chef Alli stirring pot

1/3 – ½ cup Frank’s RedHot Cayenne Pepper Sauce

4 oz. light cream cheese

6 oz. plain green yogurt

1 cup shredded cooked chicken breast

½ cup Bolthouse Ranch dressing

1/8 cup reduced fat bleu cheese crumbles

¼ cup low fat shredded Cheddar cheese

Preheat oven to 350 degrees F.  Combine ingredients (sauce through bleu cheese crumbles) and place into a greased baking dish.  Top with shredded cheddar.  Bake for 20-25 minutes or until hot and bubbly throughout.  Serve with your favorite crackers or toasted baguette slices. 

Nutrition Facts per ¼ cup dip: 70 calories, 3.5 g fat, 200 mg sodium, 2 g carb, 6 g fiber

Now You’re Cookin’,
Chef Alli

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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