Lightened Buffalo Chicken Dip

One of Shawn and I's favorite flavor is buffalo. Anytime I find a promising buffalo-anything recipe I try to make it for us. A few months ago I made us these buffalo joes, and you can't beat this buffalo chicken mac and cheese. This dip is a new favorite among Shawn and I. I try to make a bunch for him and freeze it up every couple weeks. It's pretty spicy so feel free to cut back on the hot sauce (we like it hot!). It's great to eat with celery sticks, whole wheat crackers, baked tortilla chips, or one of my favorites sourdough bread (I prefer this with spinach dip: posting to come!).

 Dips is one of the things (among MANY) that I lose control with. I will be 3/4 of the way through a batch and down to the bottom of the bag of tortilla chips before I even realize the damage I've done. Because of this, I gathered different parts of multiple buffalo chicken dip recipes (google it, there's a ton) and lightened different parts up and came up with this bad boy. It's great for football season :)

Buffalo Chicken Dip
Dame Good

Ingredients:

8 oz neaufchatel cream cheese, softened
1 cup fat free sour cream
1/2 cup Franks hot sauce (I used hot buffalo)
2/3 cup crumbled blue cheese, reserve a pinch for topping
1 tsp white wine vinegar
2 cups (2 breasts) cooked shredded chicken
1/4 cup dry ranch dressing mix
1/2 teaspoon ground pepper
1 teaspoon seasalt
1/2 cup shredded sharp cheddar cheese

Directions:
 
Add all the ingredients but the chicken and reserved cheese together and mix. Add the chicken and put mixture in the crock pot on low for 2-4 hours. Serve warm and top with blue cheese crumbles. This makes about 6 cups.

COMING SOON

Smore's Cookie Bars

Ricotta Cheesecake with Fresh Raspberries

Lemon Blossoms

Whole Wheat Spaghetti with Turkey Meatballs and Spicy Tomato Sauce

My Rocking Spinach Dip

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