Feb 4, 2010

Skinny Buffalo Chicken Dip




All the flavor of buffalo wings without messy hands! Perfect for your Superbowl Party. I lightened this using low fat and fat free ingredients. Adjust the heat to your liking and serve this with celery, chips or crackers.

Lighter Buffalo Chicken Dip
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1/3 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 107.9 • Fat: 4.9 g • Carbs: 5.4 g • Fiber: 0 g • Protein: 10.3 g

Ingredients:
  • 4 oz reduced fat cream cheese, softened
  • 1 cup fat free sour cream
  • 1/2 cup Franks hot sauce (or whatever hot sauce you like)
  • 1/2 cup crumbled blue cheese
  • 1 tsp white wine vinegar
  • 2 cups (14 oz  raw) cooked shredded chicken

Directions:

Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm.
Print Friendly and PDF
Pin it

155 comments:

  1. Mmmm. This looks delicious!
    ReplyDelete
  3. You are from heaven!!!! Thanks for making me feel human again with real food!!! Hot wing dip is one of my all times favorites!!!!
    ReplyDelete
  5. Love your blog! Just stumbled upon it. So glad I did! Buffalo Chicken dip is one of my very favorites (I have been known to eat it with a spoon). And, now I have a light version. Thank you!!!!!
    ReplyDelete
  6. looks SO good. Can't wait to try it.
    ReplyDelete
  7. What would the points be if the blue cheese was omitted? Or can you suggest something to sub in for the blue cheese? We don't really care for blue cheese, and why add the extra calories if we don't like it, right? Thanks! Love your recipes!!
    -Kassie
    ReplyDelete
  8. Can this recipe be doubled?
    ReplyDelete
  9. I have made the more "fattening" version so many times & it is always such a hit at any gathering! Thank you so much for slimming it down - I can't wait to try this version! All of your recipes are amazing! Thank you & Keep up the great work!
    ReplyDelete
  10. Do you eat this with nacho chips?
    ReplyDelete
  11. You can use cheddar in place of the blue cheese, it's better with cheese!

    This can be doubled, tripled, not a problem!

    I recommend using fresh chicken rather than chicken from a can. You can follow my recipe for the crock pot chicken stock the day before, and use the chicken for this (which is what I did) it will shred so easily!
    ReplyDelete
  12. looks delicious! I wonder if I could substitute faux chicken to appease the vegetarians in my house?
    ReplyDelete
  13. Never had faux chicken so can't really say.
    ReplyDelete
  14. Yes, you can have this with nacho chips, crackers, or to keep the points lower, celery which I think is really good with this.
    ReplyDelete
  15. A friend made the regular version of this at a get together recently and I loved it. I'm glad to now have a lighter, WW friendly version! I'll be making this often, I'm sure.

    And for those that may not want to make their own chicken...you could always buy a rotisserie chicken at the grocery store and shred the meat.
    ReplyDelete
  16. All my smaller crock pots are in use today...any thoughts on baking this in the oven?
    ReplyDelete
  17. Yes, of course you can make this in the oven. 350F for 20 minutes.
    ReplyDelete
  18. I have to admit I dumped a rather lot of wing sauce in mine - love wing sauce. But you are such a blessing, Gina, you make me feel like I can eat regular, delicious food again.
    ReplyDelete
  19. I made this today for Superbowl Sunday and really loved it, Im not even a big blue cheese fan! Thanks for this great dip recipe!
    ReplyDelete
  20. I made this for the superbowl tonight for a group of people who were not excited to hear I was bringing a low fat dip. It was a huge hit! I doubled it, and every last bit was eaten. :) Thanks for the great recipe!
    ReplyDelete
  21. This was delicious. Mine came out more soupy/saucey than your photo, but it was really yummy. So happy we have leftovers!
    ReplyDelete
  22. I like a lot of hot sauce in mine too!
    ReplyDelete
  23. Thank you for shaing this recipe. We made this for Super Bowl last night and everyone LOVED it!
    ReplyDelete
  24. I made this dip, without the chicken, on Super Bowl Sunday and it was amazing! I did have to add more sour cream however, because the 1/2 cup hot sauce made it a little too spicy. GREAT recipe!! I love your blog!!
    ReplyDelete
  25. I made this today for my hubby, Yummy! Thank you so much. Someone mentioned your blog and I have been checking it out. Cant wait to make something else. Thanks!!!!!!!!!!!!
    ReplyDelete
  26. This is an absolutely wonderful recipe! I like it BETTER than the regular stuff... who likes all that grease floating around on the top anyway? Yuk! I love your blog and have recommended it to many friends!
    ReplyDelete
  27. Thank you all for your comments!!!
    ReplyDelete
  28. I only got about 8 1/2 cup servings out of this...wonder what I did wrong?
    ReplyDelete
  29. This is wonderful!!! Thank you!
    ReplyDelete
  30. I use mozzerella in mine because we aren't fans of blue cheese- its a great replacement!
    ReplyDelete
  31. just curious: what does the vinegar do? Or what does it replace? I'm noticing that a lot of WW recipes have a vinegar of sorts included. Is it supposed to kick up the flavor to substitute for an ingredient?

    Thanks!
    ReplyDelete
  32. I used it in place of ranch dressing, which has vinegar. Of course, you can leave it out if you wish. Same points!!
    ReplyDelete
  33. I just made this and wow it was great!! I didn't feel like waiting to cook it in the crock pot, so i added everything together and put it in the microwave. It was a little runny so i added some flour. I ate it over a WW english muffin for lunch. Wonderful!! I added a point for the flour so all together a 5 point lunch!!
    ReplyDelete
  34. Again, another hit with the hubby! I was too sick to try, but it smelled delicious and everyone at our UFC dug it! Thanks so much!
    ReplyDelete
  35. OMG, I absolutely love this site! Thank you so much, can’t wait to try this wing dip! The hard thing is trying to find recipes my husband will eat also…it’s tricky for sure…and we also have two children…so making two or three different dishes for one meal is just frustrating! I have found a few recipes on your site that I can make as a family meal so this is great! They can eat this with corn chips and I can have celery! We all win!! Thanks again!!
    ReplyDelete
  36. Made this for work today and everyone loved it. Thanks for all of your recipes.
    ReplyDelete
  37. So is it the 2.75 points or is it 3.25?
    ReplyDelete
  38. @Shelly- I just recalculated and added calories, fat and fiber. The calculator says 3 points.
    ReplyDelete
  39. This is my favorite recipe of all time! I made this for a party and everyone gathered around the bowl until it was gone. My husband is crazy about it and even brings it to work for lunch.
    ReplyDelete
  40. This is really good in a sandwich or wrap! Thanks for sharing!
    ReplyDelete
  41. Made this last night and it tasted just like my full fat recipe with ranch dressing and a full brick of cream cheese! I substituted 2% mexican blend shredded cheese for the blue cheese and baked it in the oven! My (picky) husband even said it tasted the same! Your website is wonderful!!!
    ReplyDelete
  42. another great recipe! loved it. i have made something off your blog just about everyday since i discovered it. So glad to be able to make WW friendly foods that my Family will enjoy as well (not to mention I like eating REAL food)! thanks!
    ReplyDelete
  43. Glad you enjoyed this. You would never know it's light!!
    ReplyDelete
  44. Can you make this receipe without the Blue Cheese and if so what kind would you use?
    ReplyDelete
  45. Delicious! Made this for a Christmas Eve Party - everyone loved it! Thanks for sharing! :-)
    ReplyDelete
  46. SO, SO, SO good! This is a match made in heaven for celery! I Had a hard time not eating it all in one sitting! Thank you!
    ReplyDelete
  47. Gina, I can really only eat mild buffalo sauce but I looooove buffalo flavor, what amount of sauce would you recommend? I assumed I should cut your amount in half but don't want to disappoint others who will be eating this!

    Thank you for this site, it is truly amazing!
    ReplyDelete
  48. Love this! Just made it for the Rose Bowl (go Badgers) and it is a hit. Too hot for me...my tongue is on fire but I am making it again for weak tongues like mine. We used gorgonzola and it was FANTASTIC!
    ReplyDelete
  49. I answered my own question about the hot sauce...half the amount was perfect, great taste but not too spicy for me and my weak taste buds! I wanted to add that this was great with Tostitos scoops. Awesome recipe!
    ReplyDelete
  50. I had a taste of the full fat version last night. I just made your recipe and it is better than the one I had last night. Like you and others have said, you can't tell this is low fat because it is so full of flavor. I also like spicy food so this is right up my alley. Thanks for sharing! New to your blog so I can't wait to try other recipes.
    ReplyDelete
  51. Glad you all enjoyed it!! Cyc, better than the full fat version, wow!
    ReplyDelete
  52. Could you use other vinegar besides white wine?
    ReplyDelete
  53. Sure if you don't have white, red should work.
    ReplyDelete
  54. This is absolutely fabulous! Good with a fork, or as a dip, or as a topper. I used it on a boboli as a pizza topping tonight. Tomorrow night I'm going to top baked sweet potatoes with it. Highly recommend!
    ReplyDelete
  55. Yay! I'm so glad I found this recipe. I love the full-fat version of this dip so I can't wait to try this one!
    ReplyDelete
  56. I am so addicted to this website. This is my first post but my 3rd try at one of your recipes. I made this today and it was GREAT!!! Very yummy.
    ReplyDelete
  57. Yesterday was my first day visiting this website, and was amazed with all the recipes available!I made this today for the football games!! This was so YUMMY, will be making this for many more occasions!
    ReplyDelete
  58. Nothing wrong with being addicted to a skinny recipe blog : )
    ReplyDelete
  59. Wonderful!! I was out of white whine vinegar so I replaced it with vinegar and a squeeze of lemon. I also didn't have time to cook it in the crockpot so I put it in the oven at 325 for about 20 minutes. It was a huge hit, next time I know to make a double batch.
    ReplyDelete
  60. This is the most amazing recipe! Every time I am home from college my family makes me make this for them. We all love it so much! :) SO good <3 love your site! I voted for you for the Homies
    ReplyDelete
  61. Great Stacy, stove top is perfectly fine! Thanks for the vote Jamie!!
    ReplyDelete
  62. who woulda thunk it?? I just put this in the crockpot for our superbowl party and snuck a few tastes before I even turned on the crockpot and it was GOOD!!! (cold even!)...I used RF cheddar cheese instead of blue cheese. Very good and waaaaay better for you! Thanks so much!!!
    ReplyDelete
  63. Yet another happy super bowl food fan thanks to you Gina! I made this for a girlfriend of mine and I that are doing WW together because I knew there would be real wings there and I LOVE wings, and sure enough it was a hit for the whole party! Everyone there was so impressed and couldn't believe it was a "diet" recipe. It was fabulous, and I even have leftovers for snacks this week! I love your blog, and this recipe is one of the reasons why! Thank you for helping make WW so food-lover friendly!
    ReplyDelete
  64. This was wonderful! I made it yesterday for my SuperBowl party, and it was amazing! I have PLENTY left over to make buffalo chicken wraps this week (using Ole Extreme Wellness Wheat Wraps, 76 calories each), and it was great served cold with celery!
    ReplyDelete
  65. Well I'm happy you all enjoyed it!
    ReplyDelete
  66. I made this to the T and only got about 3 cups...I wonder what I did wrong?
    ReplyDelete
  67. Let's see, even if I look at the ingredients, it totals to 5 1/2 cups. Not sure?
    ReplyDelete
  68. Well, when the hot sauce gets absorbed and the blue cheese and cream cheese melt, that would maybe make the volume go down?
    ReplyDelete
  69. Did you have 2 cups of cooked shredded chicken? It shouldn't decrease by that much. Perhaps you needed more chicken.
    ReplyDelete
  70. I made this for BUNCO tonight. OH YUM YUM! I probably made it too hot for the other ladies, but I think it's delicious! Thank you so much for this skinnied up version!

    I left out the vinegar and it tastes fine w/o it.
    ReplyDelete
  71. I'm been enjoying reading all your recipes! I don't like spicy foods...is there a substitution that you can think of for the hot sauce? A barbeque sauce perhaps that's low fat/low calorie?
    ReplyDelete
  72. Buffalo dip without the hot sauce just wouldn't be buffalo dip. The frank's hot sauce is pretty mild if you can handle it.
    ReplyDelete
  73. Has anyone tried this recipe with the Skinny Cow Blue Cheese Wedges? Was wondering if that would work, and if so, would it even be worth it PP's wise?
    ReplyDelete
  74. Do you have a simple recipe for barbeque sauce?
    ReplyDelete
  75. Tried doubled this recipe over the weekend and it was the bomb!!! None of it was left. I passed out the recipe and your website to three other women at our party. I don't even like blue cheese, but it was great in this.
    ReplyDelete
  76. What can i use in place of the light sour cream? i was thinking light feta...........luv ur recipes btw :):)
    ReplyDelete
  77. Sooo excited to try this! I make the full fat recipe all the time...(cream cheese, blue cheese dressing, chicken and buffalo sauce...so BAD for us!!) Thank you for this wonderful website...Can't wait to try so many different recipes!
    ReplyDelete
  78. LOVE THIS ONE!!!!!
    Problem is it dissapears way tooo fast!!!
    I love making this for lunch.
    And my hubby loves it too!
    ReplyDelete
  79. This one you kinda have to have a taste for!! My 12 year old LOVED it!! None of your recipes have failed me yet!!!
    ReplyDelete
  80. Just made this and had to add a little tip- I used 1 cup of 0% Greek Yogurt in place of sour cream... no taste difference and I'm sure it's a lot better for you!
    ReplyDelete
  81. Good to know, thanks for sharing that!
    ReplyDelete
  82. I made this for a party this weekend and it was a huge hit! Your recipes have never failed me! I love your site and refer to it often. Keep up the great work :)
    ReplyDelete
  83. Gina this recipe is awesome! I have made this several times, happy to know i can stick it in the oven too, since the crock pot takes a little longer! I have used all different cheeses each time and it always is delicious! I always double this recipe because it is so good! I can eat it in a wrap, on a pizza, with a spoon, with some celery, on a salad, in a taco...there are so many options! Thanks so much Buffalo Chicken is my number one favorite food!!! Glad to have a healthier slimmed down recipe so I can enjoy my favorite food!
    ReplyDelete
  84. Love the many ways you incorporate this!
    ReplyDelete
  85. Ok, so here's the honest truth. I have been avoiding making this because of how much I love the original and didn't want to be disappointed. I should have made it a LOT sooner, because it tasted just as good and didn't come with all the guilt of the full fat version!!!! This was awesome! I used canned chicken (didn't have time to cook any) and made it like I normally do. I heated the chicken in the skillet with the buffalo sauce, then added the cream cheese. Then the sour cream. I used shredded 2% cheddar and it turned out fabulously. I forgot about the vinegar. When I remembered the pan was half gone so I'll try it next time. :)
    ReplyDelete
  86. Rebecca I am happy you took a chance then! You don't need all the fat to make food taste good :)
    ReplyDelete
  87. Oh my gosh, I had been thinking about making this all week and then last night I finally did! it was AMAZING! I ate it with celery for dinner and it hit the spot! I used 2% mexican cheese blend instead because my blue cheese was looking a little iffy. I plan on making this frequently in the future!
    ReplyDelete
  88. Thanks Kat - I bet it's great with mexican cheese too!
    ReplyDelete
  89. I have tried the fattening version of this and it is spicy and delicious! I can't wait to try your skinny version...I won't feel so guilty eating it! Thanks so much!
    ReplyDelete
  90. I made this for my husband's friends during a guys night and everyone raved about it. No one could believe it was low in fat and calories. Great job!
    ReplyDelete
  91. How important is it to cook it in the crock pot for 3-4 hours? Can I just microwave it? I'm thinking of taking it to a party and don't want to take the crock pot with me...

    btw...love your blog!
    ReplyDelete
  92. So do I cook the raw chicken in the sauce in the crockpot for 3-4 hours? I couldn't figure out why the cooked chicken (called for in the recipe) needed to be in the crock pot for so long. Also, if it only calls for 2 cups of chicken, does this really make 5 cups of dip? I'm tempted to add more chicken thinking it's not going to make very much?
    ReplyDelete
  93. This should make 4 1/2 cups, and you should use cooked shredded chicken. You could cook it less time on the stove if you prefer to make it quicker.
    ReplyDelete
  94. Does it matter what size the crock pot is? If mine is a 9 quart, am I better off using the oven or the massive crock pot? Just want to make sure I get the best results!
    ReplyDelete
  95. A large crock pot will give you the same results.
    ReplyDelete
  96. Gina,
    Would LOVE to make this dip for football this Sunday...but my crockpot seems to burn everything. Could I possibly use my dutch oven? If so, what temp and how long would you recommened? P.S.- LOVE your recipes!! Have made many and have not been disappointed yet:)
    -Lindsay
    ReplyDelete
  97. I would put this on the lowest heat, for about an hour.
    ReplyDelete
  98. I boiled the chicken, shredded it and mixed it with the other ingredients - popped it in the oven for about 20 - 30 minutes at 350. Delicious and a hit. As is my norm, I used 0% greek yogurt instead of sour cream.

    I wanted to eat it with a fork. Yum!
    ReplyDelete
  99. I made this Tuesday night and have been snaking ever since. I love this dip! Thanks Gina!!
    ReplyDelete
  100. LUV LUV LUV IT !!! I have made this two times in 1 week , didnt use the sour cream & bleu chees crumbles ( cuz I didnt have em) instead used Marzettis blue cheeze dressing in its place...yum served it with cocktail & pita bread...even the kids loved it ..oohh I used Franks red hot"wing"sauce, no need for the vinegar that way either THANKS ...DELISH
    ReplyDelete
  101. Just had this one again! It never gets old.
    ReplyDelete
  102. I made this for a recent party, and everyone loved it! They couldn't get over the "skinny" version and how good it tasted. Thanks!
    ReplyDelete
  103. Made this last weekend and it was delicious! I used 1/4 cup Kraft 2% sharp cheddar and left out the vinegar and used a full dry packet of ranch dressing mix. It was sooooo good! Oh, I didn't have time to make chicken and was too cheap to buy a rotisserie chicken (yep, I admit it), so I used canned chicken that I shredded with a fork. It didn't matter a bit (to me or my guests) and we all loved it. I'm so glad you found a way to lighten up this dish. THANK YOU SO MUCH!!!! - angie
    ReplyDelete
  104. Yum!! This looks absolutely delicious! And fairly guilt free! I can't wait to give this a try!
    Check out this guilt-free, healthy cookie recipe: http://vancitybookgirl.blogspot.com/2011/07/delicious-healthy-cookies.html
    ReplyDelete
  105. Oh man! I made this for dinner tonight and boy was it good. I didn't use cheese, just a bit of ranch instead. I neglected to read the entire recipe and didn't bake it. Once I realized that I should have cooked it longer, it was too late. I'm hooked! Great website. THANK YOU!
    ReplyDelete
  106. I made this dip for a birthday party. Like everyone else says, better than the full fat version!! Not a bite of this was thrown away. Thanks for this wonderful website!
    ReplyDelete
  107. I this today. It is excellent. My hubby and father-in-law ate all but about 1/2 cup, which I was able to snag for myself.
    ReplyDelete
  108. I was wondering if Bleu Cheese flavored Laughing Cow cheese would be a good substitute for the cream cheese and bleu cheese? Also, if I'm out of regular chicken, would canned work? Thanks so much for your hard work on all these delish looking recipes!
    ReplyDelete
  109. I have made this several times now and everyone RAVES about how good it is! I agree! Yummy!
    ReplyDelete
  110. I'm so glad I checked your site prior to attending a party tomorrow night. I received a request for this dip but I know myself, if it's within reach I'm eating it! Thought I'd let everyone know it's low cal but now think I'll wait until after they try it. I also like the idea of celery as an option with the corn chips. Thanks for the recipe...all the recipes.
    ReplyDelete
  111. Now this is good my friend sister made me some it was great.
    ReplyDelete
  112. I made this but when I measured out 1/2 cup servings I only got 6 not 9...ideas what went wrong? I measured everything out!
    should i add more calories to my 1/2 cup servings?
    ReplyDelete
  113. hmm, not sure. I will have to make it again to see.
    ReplyDelete
  114. love this!!! it is great with celery, I think it can be used with so much as a meal also
    ReplyDelete
  115. I love Buffalo Chicken Dip and I have been avoiding it since I started my healthier eating. So glad I found this. It is fantastic with celery! I made this for a work pot luck and it was a huge hit there too. Thank you!
    ReplyDelete
  116. I'm not sure what I did wrong, but I only got 2 cups total of dip? I didn't really pack the chicken into the cup to measure it would that make such a big difference? I didn't use 2 breasts, I just used 2 cups of shredded chicken i'd made in the crock pot previously.
    ReplyDelete
  117. This recipe has become a staple on football Sundays.. my BF raves about it!! I kick up the spices a bit, and he keeps devouring it. Touchdown!! :)
    ReplyDelete
  118. Great dip. I added 1/2 the hot sauce, used Chobani Fat Free Greek Yogurt with a squirt of lemon juice, Laughing Cow 3 wedges of Blue Cheese, and put Hidden Valley Ranch Seasoning in it. Wow, had it both ways, no difference at all. Even lower fat and calories. Give it a whirl.
    ReplyDelete
  119. Could I keep this in the crock pot longer, like overnight? I'm bringing it to a party that's earlier in the day and am trying to figure out the best way to go about this.
    ReplyDelete
  120. Your recipes are great.. thank you! I subbed in nonfat plain greek yogurt for the sour cream and left out the blue cheese (b/c i don't love it) and it's 75 calories in a 1/2 cup! I also put about 1T of the dip as the filling in a croissant roll for an easy appetizer..they were great!
    ReplyDelete
  121. I was a hit at the party, thanks to this recipe!!! All the guys wanted the recipe and didn't believe it was a low-fat version! Changes I made- used low-fat blue cheese and sprinkled 1/4 C of low-fat cheddar just before serving- NO ONE knew there was no cheddar cheese throughout. The consistency is just like the full-fat version. I baked it at 350 until hot and bubbly instead of crock pot- fabulous either way, though :)
    ReplyDelete
  122. First of all, I'm a fairly new reader, but your recipes look amazing. I am always looking for healthy alternatives to the traditional comfort foods my fiance loves, and you hit on so many of them!

    Quick question about this dip. Can it be made with raw chicken in the slow cooker, or does it have to be cooked first? I see you referenced a slow cooker chicken recipe in one of your comments, but I didn't see it on your site. Can you post a link to it?
    ReplyDelete
  123. I made this for a party and it was a huge hit! Thank you for making healthy cooking fun and creative! I just love your site.
    ReplyDelete
  124. This is simply delicious!! So good that people were asking for the recipe when I brought it to a party.. they were even more impressed that it's low-fat. Love your site.. I follow it daily. :)
    ReplyDelete
  125. LOVED this recipe! Found it on Pinterest and was so exited to try it! For those asking, I think it's best to cook the chicken first.

    I boiled two, fresh chicken breasts that were on sale at a local grocery story, shredded it myself and I must say I think that made all the difference! My mom tried to convince me to use canned chicken, but I don't think it would have been nearly as good.

    I followed the recipe pretty much exactly, but I used Tapatio hot sauce and should have only used maybe a 1/4 of a cup... 1/2 cup was too much for me and my mom, but my husband loved it like it was. That's just a matter of opinion, the dip was delish!!

    I also added in more blue cheese (not as concerned with the WW points, but still LOVED the healthier option!)

    Noone could tell it was lower in fat, and it was a HUGE hit! Thanks for the recipe!!
    ReplyDelete
  126. Can someone send me a pinterest invite please - christarotolo@gmail.com
    ReplyDelete
  127. I just made this for a holiday party and it was a HUGE HIT! My fiance said it was the best thing i ever made and that he was "falling in love with me all over again" hah! thank you!
    ReplyDelete
  128. Smelliest, most DEElisious dip i have EVER had.. could not put one hand in my mouth without the other hand already knuckle deep in the dip.
    ReplyDelete
  129. I just want to say THANK YOU! I recently discovered your site and have already enjoyed making and eating many of your culinary creations. With recipes like this you make dieting a little easier. Who knew you could still eat all your favorites and lose weight?! You are a genius! Thank you again :-)
    ReplyDelete
  130. Can someone add me to pinterest as well? Michelle.rogus@gmail.com. Thanks""
    ReplyDelete
  131. YUMM. I found this today and just made it. So good! I made it with texas pete buffalo sauce and mozzarella cheese since I had that instead. Also baked it in the oven (350) for 25 minutes. Next time will try the crock pot.
    ReplyDelete
  132. Thanks for this great recipe! I've made it twice so far, and it was loved by all.
    I used all-white-meat chicken breast cans to make it quicker, and I just mashed the chunks with a fork. A 12.5 oz can yields about 1 1/2 cups of chicken. I baked for about 40mins at 350F to get it really warm and bubbly.
    We like things super spicy, so I added significantly more Frank's hot sauce as well as a few tablespoons of Frank's Buffalo Wing sauce, which has more of a kick.
    The bleu cheese crumbles have a very strong flavor so I decreased it by about half both times, though I think next time I'll use even less, maybe 1/3.
    Overall a great "lite" recipe for a delicious appetizer/party snack! Thanks again :)
    ReplyDelete
  133. I made this yesterday. Only thing I didn't care for was the franks red hot. I'm just not a fan of the taste. I would normally make chicken wing dip with Nance's Chicken Wing Sauce. I will definitely be making this in the future and trying it with different wing sauces.
    ReplyDelete
  134. I made this today for football - used greek yogurt instead of sour cream. That's what I have on hand and baked up well. Next time I'll up the hot sauce a touch but it's really yummy with carrots, celery and tortilla chips.
    ReplyDelete
  135. I have made the full-fat version for the past 3 years at our Super Bowl party. I'm excited to see if anyone notices when I switch it out for this skinny version! Oh, and THANK YOU for putting the raw chicken weight in for the 2 cups of shredded chicken - I always use way too much chicken and it gets dried out! Now I have a better idea of how many chicekn breasts to use! Brilliant!
    ReplyDelete
  136. I make this using drained and rinsed[in hot water to remove any fats] canned chicken, fat free cream cheese, and Franks Buffalo Sauce. And I use celery instead of chips or crackers. This makes it very low in w.w. pts. and the taste is simply amazing!
    ReplyDelete
  137. made this last night, i always forget how wonderful this one is. i take my 1/2cup serving and divide it on two toasted Healthy Life hamburger buns(1 pt each, old pts) and then i get 2 buffalo chicken sandwiches for 5 pts total!i always follow the recipe except for one thing, i use 1/2 cup of light sour cream and 1/2 cup of FF plain yogurt. only because i never buy FF sour cream so I improvise. idk if you remember me at all but ive been following your blog for awhile and fell off plan in the last year. now im back on plan and have lost 15 lbs in my first 3 weeks eating my favorite recipes from here! much love Gina!
    ReplyDelete
  138. ive had this for dinner and lunch for 2 days, my husband had some and a friend. each time i measured out a 1/2 cup so only 5 servings have been eaten, why does it look like i only have enough for 2 more servings when i should have 4? same thing always happen to me when i make the turkey taco chili, i never come out with the right servings which skews the points. if this only makes 7 1/2 cups servings than it comes out to 4 points..... what am i doing wrong here?
    ReplyDelete
    Replies
    1. Yes I remember you! I'll try to make it again this week and see why it's coming up wrong.
      Delete
  139. Thanks! maybe its cause i measure out the chicken after ive shredded it and i should just weigh it raw at 14oz? or perhaps i pack that 1/2 cup tightly and its more of a "loose" half cup. its so good its worth 4 points anyways so no big deal i was just wondering why i was short. i suppose i could weigh the whole thing when its done cooking, and divide it into 9 even portions on the food scale?
    ReplyDelete
  140. to those that want a blue cheese sub- there's a yogurt salad dressing called Bolthouse Farms (they have it at most grocery stores in the produce refrigerated section with the expensive juice drinks) they make a ranch and blue cheese, both are really great and I have used both in a similar recipe at home. Im not so sure if the flavor would be different with the vinegar... but I would use the ranch any day.. and the plus side is that 2T only has 45 calories
    ReplyDelete
  141. Does the chicken go in the crock pot raw? Or does it need to be pre cooked and shredded before going in with the other ingredients?

    krnt <3
    ReplyDelete
  142. anon~ chicken needs to be pre-cooked then shredded. i sugguest poaching in water on stove top.

    Gina~ made it again and still could barely scrape seven 1/2 cup servings out of it. idk...
    ReplyDelete
  143. in the full fat version, they always say you can use ranch dressing instead of blue cheese dressing, because many people don't like blue cheese. so, i'm sure you could use fat free ranch dressing instead of blue cheese. i loved it with the ranch.
    ReplyDelete
  144. This was DELICIOUS!!! my husband and I have been using your delicious recipes for 5 weeks and you certainly do NOT disappoint! Made this dip and the artichoke dip for Super Bowl today and LOVED them both!! Especially this buffalo dip because spicy buffalo wings are my weakness!! Thank you so much!! Taking it as a sandwich for my lunch tomorrow!
    ReplyDelete
  145. Made this for a superbowl party yesterday and it was a hit! Great blog!
    ReplyDelete
  146. Made this for superbowl yesterday and it went over well - just the perfect amount of "kick." I also had the same issue as VLO125 where I did not get 9 servings. I started with a pound of raw chicken breast and measured everything else to a tee. My biggest dilemma was how to cook - it was too much for my mini crock pot but was dwarfed in the full size one. I'll have to experiment some more - will definitely make again.
    ReplyDelete
  147. This was AMAZING! I honestly could not stop eating it! I didn't put it in the crock pot, because I have a huge one, so I just stuck it on the burner on low for a few hours. WONDERFUL app!
    ReplyDelete
  148. Made this for the Superbowl last night, and it is so delicious! I had been tempting my husband all week, saying I was going to make it, and it did not disappoint! The taste is so full-flavored, we did not miss the ingredients of the high fat recipe. I will make this all of the time! I followed the ingredients exactly except for the chicken, I used a 12.5 ounce can of chicken breast chunks. I baked it in the oven for probably 45 minutes. Delicious - thank you so much!!!!
    ReplyDelete
  149. I just remade this to check the serving size and not sure how I messed up before but sorry, a serving size is 1/3 of a cup, not 1/2. It's still a lot of dip if you ask me, but I apologize for my error.
    ReplyDelete
  150. Gina, this is my first post, but hardly the first recipe I have made from your incredible website. I had the full fat version of this at a baby shower last weekend for the first time, and loved it. I was SHOCKED to find the lightened up version on here! You are my hero! Made for a Super bowl party last night and served with celery and pita chips. Soooo good! My friends couldn't believe it was "light", and frankly neither could I. Delicious, as usual. :)
    ReplyDelete
  151. I quadrupled this recipe for Super Bowl Sunday, and it was a hit! It's even good cold the next day right out of the fridge! YUM!
    ReplyDelete
  152. Gina you say 2 cups (14oz raw). Does that mean that the 2 cups are cooked. And does that mean if I weigh the cooked (I just shredded 2 1/2 pounds) it will be 16oz???
    ReplyDelete
  153. I hear using Greek Yogurt is a good substitution for Sour Creme.
    ReplyDelete
  154. I made this for our new years party... no one believed it was a skinny recipe!
    ReplyDelete

Your comments are so helpful to all, thanks for taking the time to write. If you really like a post, please Stumble it and give it a THUMBS UP!

NO SPAM! Spammers will be blocked and deleted, so please don't waste my time and yours.

If you're waiting for a reply to your comment and have a Blogger profile (it's free to create one and you won't be anonymous) you can click on the SUBSCRIBE BY EMAIL link that will show up below and receive all follow up comments on that recipe via email.

Subscribe to: Post Comments (Atom)