Buffalo Chicken Dip

This post may contain affiliate links. Read my disclosure policy.

This Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – the perfect party appetizer, no messy hands! Make it in the oven with a rotisserie chicken or from scratch in the slow cooker.

This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – the perfect party appetizer, no messy hands!
Buffalo Chicken Dip

The BEST Buffalo Chicken Dip, it’s one of my go-to appetizers because everyone loves it!! It’s easy, you can make it ahead and it’s delicious! It’s also perfect for sharing with friends and a must for your Superbowl party!! You can make this in the slow cooker, or make it faster using a rotisserie chicken. A few more favorite party appetizers are my Mini Bell Peppers Loaded Turkey “Nachos”, Hot Spinach and Artichoke Dip, and Baked Buffalo Chicken Jalapeño Poppers.

This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands!

I’ve been making this buffalo dip for years because it’s always a hit when I serve it at any party. It’s much lighter than most buffalo dip recipes out there, but you would never know! To make buffalo chicken dip healthy, I use lean chicken breast and lighten it with Greek yogurt or fat-free sour cream. And of course, I use Frank’s hot sauce – a must! Lately I’ve been making this with a rotisserie chicken, which is the fastest method, then I bake it in the oven.

What to eat with Buffalo Dip:

These are some of my favorite dippers to serve with this dip:

  • Serve it with fresh veggies like celery sticks and baby carrots
  • Make it more substantial and serve it with baked chips or crackers.
  • Leftovers are great used as a filling for sandwiches or egg rolls.

Helpful Tips

  • If you are planning on serving a larger crowd, I highly recommend doubling the recipe, the cook time will remain the same.
  • You can prep this a day ahead then pop it in the oven 30 minutes before serving.
  • Leftovers last 4 days in the refrigerator.


If you don’t like blue cheese, you can swap it for cheddar or mozzarella cheese.

How To Make Buffalo Chicken Dip

Fastest Oven Method:

To bake this in the oven, you can use cooked shredded chicken breast from a rotisserie chicken, then mix all the ingredients and place them in a baking dish. Bake 350F until hot, about 20 to 25 minutes.

Crock Pot Method:

To make this in the slow cooker, cook the chicken breasts in water or broth 4 hours on high, then drain and shred the chicken with two forks. Add the remaining ingredients to the slow cooker and cook low 2 to 3 hours, serve hot.


This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands!This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands!This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands!


More Buffalo Chicken Recipes:

This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – the perfect party appetizer, no messy hands!
Print WW Personal Points
5 from 26 votes
Did you make this recipe?

Buffalo Chicken Dip

121 Cals 15 Protein 4.5 Carbs 6.5 Fats
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 9 servings
COURSE: Appetizer
CUISINE: American
Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands! Make it in the slow cooker or use a rotisserie chicken!


  • boneless skinless chicken breasts, 16 ounces*
  • 4 oz 1/3 less fat cream cheese, softened (Philadelphia)
  • 1 cup fat-free sour cream or Greek yogurt, I prefer sour cream
  • 1/2 cup Franks red hot sauce, or whatever hot sauce you like
  • 1/2 cup crumbled blue cheese
  • 1 teaspoon white vinegar
  • scallions, optional for garnish
  • cut up celery sticks and carrot sticks, for dipping


Slow Cooker Buffalo Chicken Dip Recipe:

  • To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
  • Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.
  • Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.
  • Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.

Faster Oven Method with a Rotisserie Chicken:

  • Buy a a *rotisserie chicken and remove the breast meat from the bones, removing the skin and shred.
  • Preheat the oven to 350F. Place chicken in a large bowl, then mix the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese and place them in a baking dish. Bake 350F until hot, about 20 to 25 minutes.

Instant Pot Method:

  • You can cook the chicken breast in the Instant Pot covered in 1 1/2 cups water or broth 15 min high pressure. Once you shred and drain set the instant pot to the slow cooker mode, combine the ingredients and proceed with above directions.



Variations: If you don't like blue cheese, you can swap it for cheddar or mozzarella cheese.


Serving: 1/3 cup, Calories: 121kcal, Carbohydrates: 4.5g, Protein: 15g, Fat: 6.5g, Saturated Fat: 4g, Cholesterol: 48mg, Sodium: 707mg, Sugar: 2.5g
WW Points Plus: 3
Keywords: buffalo chicken dip, buffalo chicken dip recipe, buffalo chicken dip slow cooker, buffalo chicken dip slow cooker recipe, franks red hot buffalo chicken dip slow cooker, slow cooker buffalo chicken dip

Photo credit: Jess Larson

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. So good!  I made it for the super bowl and it was the best thing at the party. This website makes dieting so much easier! 

  2. This is every bit as good — or better — as the higher calorie Buffalo chicken dip I’ve made for years. My only change I made was to add about 1/3 cup chopped celery in the mix before baking. Thanks, Gina! 

  3. This was soooo good!! My husband (the picky eater) loved it. He specifically asked me to save this recipe. I used my own Buffalo wing sauce which, I feel, is a good copy cat of Long Wongs Wing Sauce. Which I was force to recreate because we moved 3000 miles from Long Wongs. The flavors melded well together. Thank you for your talent and sharing with us.

  4. Can this be made ahead of time? If so, how many days in advance?

  5. My DH and daughter loved this. It was a bit too hot for me and I only used 1/4 cup of Frank’s hot sauce. I also subbed blue cheese with cheddar as that’s what I had.

  6. We enjoyed this dip today during the NFL playoff games! It is so rich and flavorful. I enjoyed it with baby carrots and the boys ate it with pretzel chips. I didn’t even miss eating tortilla chips with hamburger cheese dip – a special game day favorite at our house. I made the recipe just like it is written. We will be having it for the Super Bowl too! Thanks Gina! We make your Skinnytaste recipes at least three times a week!

  7. This recipe was so good and so easy! I made 2 minor adjustments. I added 1/2 tbsp of Ranch seasoning (Hidden Valley dry mix), and used 1/2 c. of cheddar cheese over the top when baking, dotted with 2-3 tbsp of gorgonzola crumbles (I don’t like a super strong blue cheese flavor). I broiled it for the last 2 min of baking and the top got nice and bubbly. It was a hit! We made lettuce wraps with crispy iceberg and also had it on celery and carrot sticks. Yum!!!

  8. not a fan of blue cheese so i use 1 packet of the hidden valley ranch and this is my go to “cheat meal”

  9. How long should this take total on pressure cook?

  10. this was heavenly!

  11. I love this recipe – so easy and very tasty! I made it dairy free for the holidays as many of my friends can’t have cows milk. Almond milk cream cheese and sour cream and goat blue cheese. No one knew the difference and gobbled it up!
    Thank you for the great recipe!

  12. Could it be done the evening before? Would it affect the taste? What is the best way to reheat?Thank you

  13. Great flavor. No one would ever guess that it’s low cal. Perfect food for watching the game.

  14. Such a huge hit! I don’t normally even like buffalo anything but this is so good.

  15. I made chimichangas with low carb tortillas and cooked in the air fryer. It was amazing!! Husband loved it as well.

  16. For the instant pot version, how long do you cook it on the slow cooker setting? It just says “and proceed.” Does that mean 2-3 hours just like in the slow cooker version? Thanks for clarifying!

  17. I’ve made this twice now. It was perfection exactly as listed in the recipe (with FF Greek yogurt). My family could not stop eating it!! (Its also amazing as a sandwich on Hawaiian rolls). The second time my husband bought a hot sauce other than Franks. It was good, but definitely not the same; we missed the “buffalo” flavor. Thank you again for the great recipes! 

  18. What is one servings size? 

  19. Hi! I don’t like blue cheese. So should i just leave it out and keep the rest of the recipe as is or should i replace that ingredient with something else? Adjust anything else to accommodate the missing blue cheese? etc. Thanks!

  20. Looks delicious! Can this be made with frozen chicken breast? If so, should I cook longer? Thanks for all you do! We love your recipes!

  21. Hi, does the chicken have to be in the slow cooker for 4 hours before i add the cream cheese sauce? and then cook for a further 2-3 hours?


  22. I love this recipe. I’ve made it the first time with sour cream and the second time with nonfat Greek yogurt and couldn’t tell a difference. Its great as dip and also delicious in a wrap with celery, scallions, and cheddar cheese!! It tastes like the real thing – no reason now to eat the unhealthy version! 

  23. Has anyone put these ingredients together in a baking dish including the cooked chicken,  and kept in the fridge over night and baked it the following afternoon?

  24. I made this for Super Bowl Sunday, and it is absolutely fantastic!  I made it exactly as instructed and it turned out perfect. My husband doesn’t even like buffalo wings, but he loved this dip. Thank you so much!

  25. I baked this in the oven for 20 minutes and used the rotisserie chicken. It was quite tasty and my husband also loved it!

  26. Thank you for this recipe! I made this last night to host Bunco, and it was a huge hut! Most eaten item! I had a couple of servings myself and it didnt break my WW bank! Thank you!

  27. What do you do with the vinegar? I read the recipe through a couple times, but didn’t see it referenced in any of the steps?

  28. Can this be made in the instant pot??

    • Cook chicken covered in water or broth 15 min high pressure.
      Once you shred and drain set the instant pot the the slow cooker mode and proceed.

  29. For the amount of chicken, do you mean 2 chicken breasts that are 16 oz EACH or 2 chicken breasts that are 16 oz TOTAL?

  30. Amazing! I didn’t have time to slow cook the chicken so I put it in the instant pot, covered with water, manual 15 minutes with natural release. Removed chicken, shredded it, dumped the water, added the other ingredients in the pot, put shredded chicken back in, switched it to slow cook function for about an hour and it was perfect. 

  31. Advice for someone who does’ t like bleu cheese?

  32. This recipe sounds great. But where do you find fat free cream cheese? I haven’t seen it for a couple of years. 

  33. When do you use the white vinegar.  It is not mentioned in the directions.

  34. I’m confused about how long to cook it. At the top, it says total time is 4 hours, but when I read the directions, it sounds like 6-7 hours. At what point should we add the other ingredients to the chicken, before or after shredding? It looks delicious, and I really want to make it!

    • Depends on the method– 25 minutes cook time in the oven with pre-cooked chicken or total for crock pot will be about 6 hours.

  35. Made this today. Doubled the recipe and Followed it exactly as shown. Delicious! Cannot even tell it’s low fat or miss it! Thanks for great recipes! 

  36. I made a variation of this. I used greek yogurt instead of sour cream, i also used fat free cottage cheese (blended) instead of cream cheese. I also threw in a package of ranch seasoning. OMG SO good!! Glad this was able post inspired me to make a few modifications.

  37. What are the freestyle points for this? 

  38. Made with FF greek yogurt on the stovetop and it was awesome.  Used 1/2 cup as a serving size (couldn’t stop myself at 1/3 cup) and it was 3 points.  Yay!  Buffalo Chicken Dip is now on my list of weight watchers friendly foods!

  39. This is my husband’s favorite dip! So good for football parties – such a big hit with everyone and so many compliments every time!

  40. Made this for a Super Bowl party and it was fantastic. No one could ever know this was a lighter version.

  41. I was a bit skeptical of this one since I’ve made a version of buffalo chicken dip for years and always make it for parties and bring it to parties – the crowd always loves it. I was a bit iffy on a “skinny” version of it but as usual, Gina did not let me down. This was just as delicious as the “full fat” version. My kids ate it up too and didn’t even notice the difference! YUM!

  42. Just made this last night – in the microwave! I used canned chicken just to see how it would work. Turned out perfectly delicious. So quick to make.

  43. Pingback: Six More Weeks of Winter | A&E: Life

  44. Anyone know if you can make this in the Instant Pot?

  45. Pingback: Weekly Recipe, Video & Article Link Round Up for Weight Watchers • Simple Nourished Living

  46. Can you adapt this recipe for the Instant Pot? Thank you! 

  47. Do you add the chicken in raw with all the ingredients and let sit? Or does the chicken need to be cooked first, shredded and then added?

  48. I replaced the sour cream with Fage 0% plain Greek Yogurt (higher protein content than sour cream), but kept everything else the same and it tastes amazing! Thanks a ton!

  49. HI what do people like to serve this with the best? I am taking to a neighborhood party. Should I do tortillas and celery?

  50. Pingback: Saturday’s = Tailgating

  51. Am I putting cooked or raw chicken in the crockpot for 3-4 hours?

  52. SOOO GOOD! Thanks for the recipe, it’s addictive 🙂

  53. A way to make it even healthier….swap out the sour cream for greek yogurt! Still delicious!

  54. Pingback: Golf-Theme Party & Menu - Loveland Lodge

  55. I’ve made this recipe so many times now. It’s really good. I have a question can I cook this in the oven. I plan to prepare everything per usual but don”t want to cook in the crockpot or stove top. I want to put it in a baking pan the night before and stick it in the oven the next evening. What do you think? Would it come out the same?

  56. We are not fans of bleu cheese, so I use feta cheese.

  57. Do you really taste the bleu cheese? Not a fan of it. Would this work better with a feta substitute or cheddar cheese?

  58. Should the chicken be cook and shredded prior to adding it to the recipe?

  59. Hi Gina! Could this be done in Instant Pot? If so would we follow the instructions but just use the poultry setting for 7 minutes? By the way…made your Salsa Verde enchiladas tonight…my picky eaters had seconds…they were excellent! Thanks!

    • Cook chicken covered in water or broth 15 min high pressure.
      Once you shred and drain set the instant pot the the slow cooker mode and proceed.

  60. Pingback: 21 Crowd-Pleasing Dip Recipes- Great Appetizers for Parties!

  61. I have made this twice, once with canned chicken and once with chicken I poached (doubled the recipe both times, too).  Soooo good either way.  This is going to be my go to party dip!

  62. Hi Gina ,
    I’m thinking of making this today for a party tomorrow! How would you recommend making it (heating it or reheating it?) to bring to a friends house tomorrow?

  63. This recipe was absolutely delicious. I was slightly woosie on the hot sauce but it is definitely an awesome recipe!  

  64. Hi, do I need to cook the chicken, before I put in crockpot?

  65. Gina, Made this many times before .. Love !!!! but which chicken do you usually use? I've used boneless breasts and followed a recipe for shredded chicken
    What do you use generally ? tnx making for a st.Pattys lunch for work this week 🙂 Sue

  66. Can I just use white vinegar instead of white wine vinegar?

  67. If I double the recipe, how much longer should I leave it in the crockpot for?

  68. I would list the insane level of sodium in this to warn everyone that while it's more healthy than the traditional full-fat recipe, the sodium content of this is still super super high!

  69. Could I substitute plain non fat greek yogurt for the sour cream?

  70. Wanting to make this for a party I'm going to tomorrow so I hope this isn't a stupid question! Am I putting COOKED chicken in the crock pot with all the other ingredients? Or does the chicken go in raw?

  71. This dip is the BOMB. I've made it twice and everyone loves it. I made it exactly like the recipe provided. It is soooooooooo yummy. I cooked mine stove top for 30 minutes because I didn't feel like taking the crockpot out.

  72. I made this today and I must say, it is very delicious. I am a very picky eater, and I won't eat food that I do not like. That's what I love about Weight Watchers, you can pretty much eat anything you want within your allotted points and still lose weight. Lastly, this recipe is so versatile, you can use it in other recipes or even create a recipe with it.

  73. Can this be frozen? Made a batch for a meeting but we had so much food that I have a bunch leftover. I'd love to save it for the Super Bowl – and to get it out of my frig so it's not tempting me every time I open the frig.

  74. awsome .. i love this recipie

  75. I've used this recipe before, and it turned out great! I once doubled it and subbed a low fat chunky bleu cheese dressing as well. I plan on making it again and using it for dip, wraps, salads, and even sandwiches. I'm also going to try to chop part of a yellow or green onion to enhance the flavor. I'm also wondering how it would taste with low fat ranch dressing too.

  76. Can you use the Frank's buffalo sauce as opposed to the red hot sauce or does that throw everything off?

  77. Hi. I LOVE this dip. I have made it several times. We make it without the bleu cheese. What would the points be without the cheese? Also, we double the recipe for parties and it's ALWAYS a hit!! 🙂

  78. Another hit from my holiday party! My guests all loved it and kept going back for more.

  79. I made this for a party at work today and no one could tell it was a skinny dip. I doubled the recipe and instead of blue cheese I used some chedder cheese. I am from CNY and wing dip is HUGE around here…people are very particular about how they have their wing dip. Everyone liked this. Thanks for your website, I always find great stuff here.

  80. Dumb question, but does the chicken need to be cooked and shredded before its mixed with all of the ingredients to cook for 4 hours?

  81. Made this dip over the weekend, and it was FANTASTIC!!!!!! My teenage son is begging me to make more!!!

  82. Has anyone substituted low fat plain Greek yogurt for the sour cream???? I'm about to make it this way and was wondering if I should have a 'heads up" about the substitution.

  83. This recipe is amazing!!!

  84. I just made this but stuffed it in some pablano peppers and sprinkled some cheese on them and then baked it at 350 for an hour. Buffalo chicken stuffed pablanos. Mmmmmm….they were quite tasty!

  85. Anyone ever heat this in a micro? Going to bring it to a party.

  86. Hi Gina!! Love this dip, I have made it so many times!

    Can I substitute Greek Yogurt for the sour cream?

    Thank you!

  87. I have just made it for appetizers for lunch with friends today and I need to stop eating it, before it gets over there and there's none left! So yummy!

  88. Do you think it would be okay to replace the fat free sour cream with Greek yogurt?

  89. Made this for a Mary Kay party where everyone was watching WW points, and then for the Super Bowl – my husband decided to use THIS as a sandwich filling instead of the Philly cheesesteaks I'd planned! It was that good – I even took it a step further and used reduced fat blue cheese and 0% plain greek yogurt in place of sour cream. I like using rotisserie chicken, it's a lot more chunky that way, too!

  90. This is so good!! I had to try hard not to eat as I was preparing it. It was a hit at Superbowl Sunday!

  91. Made this last night and it was great. I doubled the recepie that way I could use full containers of cream cheese, sour cream and blue cheese. I like it best with celery. It helps take down some of the 'heat' but it also is much healthier than chips or crackers. I used regular franks red hot but I noticed that franks also makes buffalo sauce. Not sure if that would be better or worse. Only one way to find out!

    I also baked this in the oven. I put it in at 350 and waited for it to start to bubble.

  92. Made this one for a Super Bowl party tonight. It got rave reviews and there were no leftovers. Served with celery and cauliflower, left out the blue cheese (because I forgot to buy any). This will become a regular "football season" recipe. Thank you!!

  93. Made this for Super Bowl today. Used Low-fat shredded Mexican Cheese instead of blue. (although hubby loves blue, I think it's yuck) it was so good. I liked it even better than full fat version. Thank you a million times.

  94. 2013 Super Bowl post… My fiancé made it! I'm the cook around here typically, but he did fantastic! He did use canned chicken and did the stove top method. It is delicious. So glad I came across your recipes. I share your site with anyone who will listen. Doing great with my weight loss and your meals have been a great helping hand in me reaching my goals. Thanks for making skinny delicious as well.

  95. My crockpot cooks WAY too fast regardless of the setting I choose, so I made this in a pretty baking dish and it is in the fridge right now. I HOPE that there will be some left for me to take to the party, but honestly, I keep sneaking bites from the fridge. If it is this good cold, cannot wait to try it all warm and melty!!

    I love spicy, but not buffalo, so I used Cholula and cheddar cheese and I added some chopped green onions, cumin and a bit of chili powder. In a work, YUM!!! As always Gina, thanks for your awesome recipes!!

    • Hi! You baked yours in the oven? Can you share the details??

      • Oven Method:

        To bake this in the oven, you can use cooked shredded chicken breast from a rotisserie chicken, then mix all the ingredients and place them in a baking dish. Bake 350F until hot, about 20 to 25 minutes.

        Read more at https://www.skinnytaste.com/lighter-buffalo-chicken-dip/#UC4Xhj4ZZVTgSZbF.99
        In the above comments, Gina tells how to make in the oven????

  96. This is a staple in our house! My husband requests it all the time. It's delicious as written but I like to use light blue cheese dressing to make the consistency a little creamier. Thanks Gina!

  97. I have used your recipes for every meal for the last three weeks! (I've lost 7 lbs!) I have been wanting to make this from the very beginning! Making it tomorrow for our Superbowl party!

  98. Can I use white albacore instead of chicken? Or any other chicken substitute as I don't eat meat (I know, fish is meat…)

  99. I made this for a Mary Kay party I was having where everyone was watching their weight/points. I even made it lighter by substituting plain Greek yogurt in place of the sour cream! I used rotisserie chicken and doubled the recipe to be able to have some leftovers. No one could believe it was light!

  100. I made this tonight and it's AWESOME. And I made it virtually dairy free. I used tofu cream cheese and tofu sour cream (due to the family's lactose intolerance) and it was great. A little looser than I'd have hoped, but I'm chalking that up to the lack of milkfat. Other than that, it's a great recipe. Thank you so much for this!!

  101. I am not a fan of the blue cheese.. what else can i use?

  102. I made this for xmas eve and this was a huge hit! What was leftover was reheated for snacks on xmas day. It was requested to make this for New Year's Eve! This was certainly a make again!

  103. I bet that Greek Yogurt could be substituted in place of the sour cream. Thus making it even more healthy choice, since you can find fat free greek yogurt that packs a ton of protein!! Definitely going to give this a try!

  104. Can the chicken go into the crock pot raw?

  105. I made this for as a part of a light lunch on Thanksgiving. It was so good! I am from Buffalo, and this combined the chicken, hot sauce, and blue cheese all in one dish. I couldn't tell it was light sour cream. I added one 5oz jar of Frank's, which made things a little soupy and a little spicy for my niece and nephew. Next time I will added more chicken and tailor the dip to everyone's taste. A keeper!

  106. the original recipe calls for blue cheese crumbles and ranch/blue cheese salad dressing, as well as cream cheese. i use non-fat Greek yogurt and a ranch dressing package (powder) instead of actual ranch dressing. i also use lo fat blue cheese crumbles, and neufchatel cheese instead of cream cheese. it is DELICIOUS!

  107. We love this dip! We have made it several times. I like using the thick version of Franks Red Hot. Also, my husband is not a huge fan of blue cheese so I used a couple wedges of laughing cow light swiss cheese mixed with a little shredded monterey jack! Yummy! We like to serve it with celery sticks, wheat crackers, tortilla chips – tomorrow for dinner we are going to use the leftovers for grilled cheese sandwiches. Who knew a skinny dip would be so filling and flavorful!? Thanks for the delicious recipe!

  108. I made this last night and it was great! I have always made the more fattening version, but this was awesome. The only thing I changed, and I have not read over all the comments to see if it has been mentioned, but, I substituted laughing cow light blue cheese wedges for the blue cheese crumbles (4 wedges) and it was great and less sat. fat!!

  109. I made this today in my crockpot – everything was fat free. My hubby and neighbor couldnt tell! So delicious!

    • I have made this before and it is delicious! I am having a party in 5 days and am trying to get ahead of the game. Do you think this would freeze for 4-5 days, and then be reheated on the day of the party?

  110. Yeah, this looks extremely delish!

  111. I brought this to my grandson's B.D. party. I used 1/2 cup of Franks Hot Sauce and, at first, thought it was too much. But after the first bite it was fine and I could see everyone loved it! Several people requested the recipe. I don't have a crock-pot so 1/2 hr. in a 350 degree oven was perfect. Thank you for a fantastic recipe and may you and your family and fellow East Coasters keep the faith and remain safe.

  112. I've made this a number of times and everyone loves it. Have it prepped for a Halloween get together tomorrow. Thanks!

  113. I've got this in the crockpot now. We've got a Halloween party tonight, so the orangey color should fit right in. 🙂 I've had a few naughty tastes, and it's going to be delicious!

  114. Can this go in the oven instead of the crock pot? If so at what temp and for how long? So excited to try it!

  115. can I freeze this? I made too much!!

  116. This was sooooooo good! It satisfied my buffalo wild wings craving since I can't waste 2 pts a wing 🙂 One question though, how long can it be stored in the fridge?

  117. Would using Laughing Cow Bleu Cheese would cut down the points maybe ?

  118. This was delicious! I made this yesterday for a football game, and literally, within 5 minutes of serving it, the bowl was EMPTY. Everyone loved it! I'll have to double it next time. Like other commenters, I used low fat cheddar instead of blue cheese. I also mixed about 75% Frank's Red Hot and 25% Frank's Buffalo Sauce, just for fun. I can't wait to make this again!

  119. Try making it with plain non fat Greek yogurt!!!

  120. this was deliscious and very easy to make!

  121. I noticed people are asking about substitutions for this recipe. I just made a batch using crumbled feta (I don't like blue cheese). I also used rice vinegar in lieu of the white wine vinegar because that was all Trader Joe's had. It's amazing! I am so thankful for this website.

  122. I made this dip this past weekend for a football watch party, and the boys licked my crockpot clean! When the triscuits ran out, I even caught a few of the men eating this dip on the celery sticks!! Great low-cal/low-fat swaps Gina! Love your site!! Thanks for making me a Sunday hero! 😉

  123. It looks delicious!

  124. Gina, what is the sodium content?, I need to watch my sodium.

    • Hi Avriel! I used 4 Laughing Cow Blue Cheese wedges instead of the Bleu Cheese and Franks Buffalo Sauce instead of the hot sauce. My dip came out at about 610 miligrams per serving. Pretty High! I bet you could find ways to reduce it though.

  125. OK. So, this is ridiculous! I made this on a whim to take to work for my weight loss group yesterday. I had no idea how it would compare to regular dip as I've only had original buffalo dip once; I didn't know if it would be the only food left untouched at the end of the day. Unfortunately, it was the only food that disappeared before I was able to get to it!!! This was a HUGE HIT!! My weight-loss group killed it and so did the ones not in the program! I saw someone scraping the spoon, trying to get remnants, at the end of the lunch. Sooo glad that I made it because my co-workers have been badgering me since yesterday for the recipe! Since I couldn't find regular bleu cheese, I substituted it for reduced fat and used ALOT of special wing sauce made in the south since I love heat. Thanks for this alternative! Sooo glad someone told me about this site! AWESOME!!!

  126. I love this website with all the lowfat recipes…I am a Beach Body coach and am always looking for lowfat recipes that tast great!

  127. I make this recipe all the time, its one of my go to favorites. I sub colby Jack, or cheddar cheese for blue cheese because I don't like blue cheese and I double the recipe! I put it in wraps as a chicken salad, Yumm!

  128. I tried this exactly as you directed with the ingredients, but then looked at ways to get the points value even lower. Laughing Cow makes a blue cheese flavored version of their awesome Lite wedges (they make quite a few fantastic flavors!) – instead of the full-fat blue cheese, I used 2 LC blue cheese flavored wedges. OMG delectable!!

  129. Sounds AMAZING!

  130. This was great! i subbed cheddar cheese for blue cheese and it was delicious!

  131. Regarding the vinegar: Most good wing sauces contain apple cider vinegar. I suggest substituting apple cider vinegar for white wine vinegar for a more "authentic" taste.

  132. I don't know how I've never seen this recipe before! I've had the supermarket version adn was wondering if there was a way to make my own and voila, I come across your recipe. I will definitely have to try this!

  133. My husband and co-workers love, love, love this!!!! It goes great with cut up veggies or crackers. Try it for your next gathering. It is a Blue Cheese lovers delight!!!

  134. So rookie question, but how do you shred the chicken before putting it in the crockpot? Or do you just put a chicken breast in there and then shred after 3-4 hours after it has been cooking?

  135. Gina you are a genius to come up with all these great recipes. You have saved me on my weight loss journey with WW. Made this for Memorial Day Weekend Party and it was a huge hit. Everybody was asking me for the recipe. Thanks again!!!!

  136. I made this and let it rest in the fridge overnight. The flavors intensified quite a bit. I used pre-cooked chicken that I boiled to use for a variety of chicken dishes. I used less hot sauce and was glad I did. Using my ingredients my calorie and protein count was lower, but the fat count was higher. I'm not on weight watchers, but I am finding more yummy foods for snacking. This is a keeper.

  137. Substitued the sour cream for fat free cottage cheese. Came out great!

  138. I made this dip with cheddar instead of blue cheese and it was as good as the original. Thank you for reducing my guilt as I nosh!

  139. Came across your site last Holiday season. I have always used fresh ingredients and cook most of my dishes from scratch. In the last year I've been on a quest for healthier foods that still have flavor and enjoyed by my family. this website delivers. I made this for Christmas and my family and guest loved it.
    Since, I've made it for my daughter several times and a huge batch for a birthday party at my job. The results are always the same…..They love it and I always tell everyone ….IT's HEALTHY TO!

  140. I have been making buffalo dip for as long as I can remember sowhen iseen this reciprocal just had to try it. I am so glad I did because this was amazing. I just ate a serving of this with green pepper slices. Loved it.

  141. This dip was out of this world! Ive been a fan of your blog for quite a while now…don't know why I didnt make this one!

    I just ate a small bowl of it with a big plate of celery…yum! What a lunch!

    Thank you so much for being so thorough!

  142. This is in the crockpot right now, but I snuck a bite before putting the lid on…even cold, it's SO GOOD!! Thank you so much! I can't wait to have this with some celery sticks in a few hours, and I'm sure my guests will also love it! 🙂

  143. I made this tonight for my husband and I and it is 100% identical in taste to the original fatty recipe. I wasn't sure what to expect but I am IN LOVE with this!! So so so so good!! Thank you so much for sharing!!

  144. I made this for our new years party… no one believed it was a skinny recipe!

  145. I hear using Greek Yogurt is a good substitution for Sour Creme.

  146. 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???

  147. 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!

  148. 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. 🙂

  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.

  150. 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!!!!

  151. 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!

  152. 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.

  153. Made this for a superbowl party yesterday and it was a hit! Great blog!

  154. 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!

  155. 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.

  156. 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…

  157. 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

  158. 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

  159. 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?

  160. 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?

  161. 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!

  162. 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!

  163. 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!

  164. 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.

  165. 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.

  166. 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 🙂

  167. 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.

  168. Can someone add me to pinterest as well? Michelle.rogus@gmail.com. Thanks""

  169. 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 🙂

  170. 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.

  171. 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!

  172. Can someone send me a pinterest invite please – christarotolo@gmail.com

  173. 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!!

  174. 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. 🙂

  175. 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.

  176. 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?

  177. 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 🙂

  178. 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!

  179. 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.

  180. 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.

  181. 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!! 🙂

  182. 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.

  183. 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!

  184. love this!!! it is great with celery, I think it can be used with so much as a meal also

  185. hmm, not sure. I will have to make it again to see.

  186. 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?

  187. Now this is good my friend sister made me some it was great.

  188. 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.

  189. I have made this several times now and everyone RAVES about how good it is! I agree! Yummy!

  190. 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!

  191. 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.

  192. 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!

  193. 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!

  194. 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

  195. 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!

  196. Just had this one again! It never gets old.

  197. 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

  198. I made this Tuesday night and have been snaking ever since. I love this dip! Thanks Gina!!

  199. 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!

  200. I would put this on the lowest heat, for about an hour.

  201. 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:)

  202. A large crock pot will give you the same results.

  203. 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!

  204. 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.

  205. 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?

  206. 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!

  207. 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!

  208. 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!

  209. Thanks Kat – I bet it's great with mexican cheese too!

  210. 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!

  211. Rebecca I am happy you took a chance then! You don't need all the fat to make food taste good 🙂

  212. 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. 🙂

  213. Love the many ways you incorporate this!

  214. 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!

  215. 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 🙂

  216. Good to know, thanks for sharing that!

  217. 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!

  218. This one you kinda have to have a taste for!! My 12 year old LOVED it!! None of your recipes have failed me yet!!!

  219. LOVE THIS ONE!!!!!
    Problem is it dissapears way tooo fast!!!
    I love making this for lunch.
    And my hubby loves it too!

  220. 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!

  221. What can i use in place of the light sour cream? i was thinking light feta………..luv ur recipes btw :):)

  222. 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.

  223. Do you have a simple recipe for barbeque sauce?

  224. 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?

  225. 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.

  226. 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?

  227. 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.

  228. Did you have 2 cups of cooked shredded chicken? It shouldn't decrease by that much. Perhaps you needed more chicken.

  229. Well, when the hot sauce gets absorbed and the blue cheese and cream cheese melt, that would maybe make the volume go down?

  230. Let's see, even if I look at the ingredients, it totals to 5 1/2 cups. Not sure?

  231. I made this to the T and only got about 3 cups…I wonder what I did wrong?

  232. Well I'm happy you all enjoyed it!

  233. 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!

  234. 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!

  235. 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!!!

  236. Great Stacy, stove top is perfectly fine! Thanks for the vote Jamie!!

  237. 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

  238. 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.

  239. Nothing wrong with being addicted to a skinny recipe blog : )

  240. 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!

  241. 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.

  242. 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!

  243. 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!

  244. Sure if you don't have white, red should work.

  245. Could you use other vinegar besides white wine?

  246. Glad you all enjoyed it!! Cyc, better than the full fat version, wow!

  247. 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.

  248. 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!

  249. 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!

  250. 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!

  251. 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!

  252. Delicious! Made this for a Christmas Eve Party – everyone loved it! Thanks for sharing! 🙂

  253. Can you make this receipe without the Blue Cheese and if so what kind would you use?

  254. Glad you enjoyed this. You would never know it's light!!

  255. 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!

  256. 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!!!

  257. This is really good in a sandwich or wrap! Thanks for sharing!

  258. 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.

  259. @Shelly- I just recalculated and added calories, fat and fiber. The calculator says 3 points.

  260. So is it the 2.75 points or is it 3.25?

  261. Made this for work today and everyone loved it. Thanks for all of your recipes.

  262. 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!!

  263. 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!

  264. 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!!

  265. I used it in place of ranch dressing, which has vinegar. Of course, you can leave it out if you wish. Same points!!

  266. 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?


  267. I use mozzerella in mine because we aren't fans of blue cheese- its a great replacement!

  268. This is wonderful!!! Thank you!

  269. I only got about 8 1/2 cup servings out of this…wonder what I did wrong?

  270. Thank you all for your comments!!!

  271. 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!

  272. 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!!!!!!!!!!!!

  273. 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!!

  274. Thank you for shaing this recipe. We made this for Super Bowl last night and everyone LOVED it!

  275. I like a lot of hot sauce in mine too!

  276. This was delicious. Mine came out more soupy/saucey than your photo, but it was really yummy. So happy we have leftovers!

  277. 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!

  278. 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!

  279. 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.

  280. Yes, of course you can make this in the oven. 350F for 20 minutes.

  281. All my smaller crock pots are in use today…any thoughts on baking this in the oven?

  282. 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.

  283. Yes, you can have this with nacho chips, crackers, or to keep the points lower, celery which I think is really good with this.

  284. Never had faux chicken so can't really say.

  285. looks delicious! I wonder if I could substitute faux chicken to appease the vegetarians in my house?

  286. 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!

  287. Do you eat this with nacho chips?

  288. 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!

  289. Can this recipe be doubled?

    • I doubled it and it turned out fine – actually, it was probably easier because then you just use up the whole block of cream cheese!

  290. 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!!

  291. looks SO good. Can't wait to try it.

  292. 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!!!!!

  293. This looks great!

  294. You are from heaven!!!! Thanks for making me feel human again with real food!!! Hot wing dip is one of my all times favorites!!!!

  295. What a great recipe for Super Bowl!

  296. Mmmm. This looks delicious!

    • Don’t know if I just don’t see it on my small screen but what temp do you suggest? Just made this and put in the oven at 375. looks delicious so far!