SKINNY BUFFALO CHICKEN DIP
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®.
Provided by hontsl
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.
- Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.
- 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 : Calories 164.1 calories, Carbohydrate 6.5 g, Cholesterol 37.4 mg, Fat 9.2 g, Fiber 0.4 g, Protein 13 g, SaturatedFat 5.2 g, Sodium 713.6 mg, Sugar 1.7 g
SKINNY BUFFALO CHICKEN DIP
All the flavor of buffalo wings in a creamy, cheesy, and lightened up dip!
Provided by Danae
Categories Appetizers
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and spray and 8x8 baking dish or 9 inch cast iron skillet with cooking spray.
- In a large bowl whisk together the softened cream cheese, yogurt, buffalo sauce, buttermilk powder, garlic powder, and onion powder.
- Fold in the green onions, chicken, 1/2 cup shredded mozzarella cheese, and 2 tablespoons of the blue cheese.
- Pour the mixture into the prepared baking dish or cast iron skillet and top with the remaining 1/2 cup of shredded mozzarella.Bake for 30 minutes or until bubbly and golden on top.
- Remove from the oven and top with the remaining blue cheese crumbles and more green onions if desired. Serve immediately with carrots, celery, or crackers.
Nutrition Facts : Calories 199 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 850 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SKINNY BUFFALO CHICKEN DIP RECIPE - (4.3/5)
Provided by bsmyth10
Number Of Ingredients 7
Steps:
- To Make In The Oven: Preheat oven to 350°F. In a large bowl, stir all ingredients together until well-mixed. Transfer mixture to a small greased baking dish, and bake for 30 minutes or until the cheese is melted and the edges begin to slightly brown. Remove and serve immediately. To Make On The Stove: Stir all ingredients together in a medium saucepan until combined over medium-low heat. Continue heating for about 10-15 minutes, stirring occasionally, until the cheese is melted and the dip is simmering.
CROCK POT BUFFALO CHICKEN DIP
Make and share this Crock Pot Buffalo Chicken Dip recipe from Food.com.
Provided by jlynnep
Categories Spicy
Time 20m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Drain canned chicken and put in medium sauce pan.
- Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
- Add cream cheese and stir until blended thoroughly.
- Add ranch dressing and mix.
- Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
- Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
- I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.
BUFFALO CHICKEN DIP
The ultimate Buffalo Chicken Dip recipe -- packed with bold flavors, easy to make, and always the hit of the party! Stovetop, oven and slow cooker instructions included below.
Provided by Ali
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In a large mixing bowl, stir all ingredients together until well combined. Transfer the mixture to an 8 x 8-inch or 9 x 9-inch baking dish, and spread out in an even layer.
- Bake for 20-25 minutes until the dip is warmed through and starts to brown slightly around the edges. Remove and sprinkle with your desired toppings. Serve warm.
- Stir all ingredients together in a large saucepan over medium heat. Continue cooking for about 12-15 minutes, stirring occasionally, until the cheese is completely melted and the mixture almost reaches a simmer.
- Transfer dip to a serving bowl. Sprinkle with your desired toppings and serve warm.
- Stir all ingredients together in the bowl of a slow cooker until combined. Cook on low for 2-3 hours, or until the cheese is completely melted.
- Transfer dip to a serving bowl. Sprinkle with your desired toppings and serve warm.
HUNGRY GIRL BUFFALO CHICKEN DIP.
A Hungry Girl Alternative to Full Fat Buffalo Chicken Dip.... You won't miss the fat! PER SERVING (1/15th of recipe, about 1/4 cup): 68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein -- POINTS® value 1*
Provided by Jovial Jen
Categories < 30 Mins
Time 30m
Yield 3 3/4 cups, 15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place cream cheese in a medium bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.
- Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!
- P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we've also dunked baked tortilla chips into it and used it as a sandwich spread!
- HG Alternative! To make this dish FAST, skip the oven altogether. Prepare dip according to the directions, but in a microwave-safe dish. Then microwave uncovered on high for 5 minutes (stopping and stirring halfway through cooking), or until hot.
SPICY BUFFALO CHICKEN ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
- Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
- Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
- Bake until the cheese is melted and bubbling, 15 to 20 minutes.
- Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
- Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
- Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.
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- Preheat oven to 350F. In a large bowl, stir all ingredients together until well-mixed. Transfer mixture to a small greased baking dish, and bake for 30 minutes or until the cheese is melter and the edges begin to slightly brown. Remove and serve immediately.
- Stir all ingredients together in a medium saucepan until combined, over medium-low heat. Continue heating for about 10-15 minutes, stirring occasionally, until the cheese is melted and the dip is simmering. Remove and serve immediately.
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