Need a healthier Buffalo chicken dip? This recipe uses light ranch dressing and reduced-fat cheese to give the classic dip a healthy makeover. Serve it hot with multigrain crackers and crisp celery sticks.
Ingredients
- natural chunk chicken: 2 cans (10 ounce cans, drained)
- hot pepper sauce (such as Frank's RedHot): 0.75 cup
- reduced-fat cream cheese: 2 packages (8 ounce packages, softened)
- light ranch dressing: 1 cup
- reduced-fat Cheddar cheese: 1 cup (divided, shredded)
- bunch celery, cleaned and cut into 4-inch pieces: 1 piece
- ounces multigrain crackers: 8 piece
Metric Conversion
Stages of cooking
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Heat chicken and hot sauce in a skillet over medium heat until heated through, about 5 minutes. Stir in cream cheese and ranch dressing; cook and stir until well blended and warm, 5 to 7 minutes. Mix in 1/2 of the Cheddar.
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Transfer mixture to a slow cooker. Sprinkle remaining Cheddar over top. Cover and cook on Low until hot and bubbly, about 30 minutes.
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Serve with celery sticks and crackers.
