Being from the Buffalo area, naturally I love anything that is drenched in buffalo sauce. This dip is so addicting that many people know it as “crack dip.” It is quickly becoming my weekly Sunday afternoon football snack! This dip is best served warm, so if it will be sitting out for a while at a party, keep it in a crockpot on the warm setting. I prefer to serve it with tortilla chips, but you can also serve it with celery sticks, crackers or pita bread.
Buffalo Chicken Dip
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup fat-free ranch or blue cheese dressing
1/3 cup buffalo wing sauce (preferably Frank’s Hot sauce)
1 1/2 cups shredded cooked chicken breast (about 2 breasts)
1 cup shredded reduced-fat Colby Jack cheese blend or reduced-fat Cheddar cheese
Heat oven to 350 degrees F.
In a medium bowl, beat the cream cheese with an electric mixer or wisk until smooth. Add in dressing and buffalo wing sauce until well blended. Stir in chicken and cheese. Spread in an ungreased 1-quart baking dish or pie plate.
Bake 30-35 minutes or until the cheese is melted and bubbly. Serve as desired.
Source: Adapted from Prevention RD