Buffalo Chicken Dip

by Jessica on January 15, 2008

While it’s not exactly baking, I still wanted to share a favorite recipe of mine to get things going.¬†ūüôā¬†You can find several variations of this addicting dip, but here’s mine if you wanted to give¬†the lighter side a try.

Buffalo Chicken Dip

1 (8 oz) carton fat-free sour cream
1/2 (1 oz) pkg Ranch dip mix
2 (8 oz) pkgs reduced-fat cream cheese, at room temperature
1/2 c Frank’s Red Hot
2 c shredded chicken, freshly cooked
1 c shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees F. In the sour cream container, stir in the Ranch mix and blend the two together. In a medium bowl, mix together the cream cheese and hot pepper sauce until well blended. Add in the sour cream/Ranch mixture, chicken and cheddar cheese. Spread into a 9×13-inch baking dish.¬†Bake for 30 minutes in the preheated oven. Dab off excess oil with a paper towel. Serve with Tostitos Scoops or Fritos.

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