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®.
Ingredients
- olive oil: 0.5 Tbsp
- skinless, boneless chicken breasts: 2 piece (diced)
- garlic powder: 0.5 Tbsp
- fat-free cream cheese: 1 pack (8 ounce pack, softened)
- crumbled blue cheese: 0.5 cup (optional)
- fat-free blue cheese salad dressing: 0.5 cup
- Buffalo wing sauce (such as Frank's RedHot®): 0.5 cup
- smoked Cheddar cheese: 1 pack (8 ounce pack, shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.
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Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.
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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.
