Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 112.2
- Total Fat: 6.6 g
- Cholesterol: 32.5 mg
- Sodium: 342.0 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.4 g
- Protein: 10.1 g
View full nutritional breakdown of Buffalo Chicken Dip calories by ingredient
Buffalo Chicken Dip
Introduction
Love buffalo chicken? You'll love dipping into this - a dip that eats like a meal! Love buffalo chicken? You'll love dipping into this - a dip that eats like a meal!Number of Servings: 18
Ingredients
-
Low fat cream cheese, 1 cup
Celery, 2 cups, diced
Chicken breasts, 1 lb, cooked, makes about 3 cups shredded
Onions, raw, 1 cup, chopped
Blue Cheese, 8 oz
Buffalo Sauce, Frank’s Red Hot, 1/3 cup
Tips
The guys love when I make this for game afternoons. They eat it on pistolettes, and I enjoy it loaded into celery sticks with carrots with a side salad.
Directions
Preheat the oven to 400 degrees.
Render the onions and celery in a large non-stick pan until translucent. Turn heat off. Mix in the cream cheese and hot sauce until well blended. Add the chicken and blue cheese and continue to mix. Place in a 7 X 10 or 9 x 9 casserole or baking dish and bake for 20 minutes until bubbly.
Serve with celery and carrot sticks for healthier dipping. Tastes great on crackers, tortilla chips, and pita. Serve on rolls for a more indulgent treat!
Serving Size: I scoop this into small ramekins and hand it out to guests. The ramekins hold about 1/3 cup
Number of Servings: 18
Recipe submitted by SparkPeople user SKELLERGIRL.
Render the onions and celery in a large non-stick pan until translucent. Turn heat off. Mix in the cream cheese and hot sauce until well blended. Add the chicken and blue cheese and continue to mix. Place in a 7 X 10 or 9 x 9 casserole or baking dish and bake for 20 minutes until bubbly.
Serve with celery and carrot sticks for healthier dipping. Tastes great on crackers, tortilla chips, and pita. Serve on rolls for a more indulgent treat!
Serving Size: I scoop this into small ramekins and hand it out to guests. The ramekins hold about 1/3 cup
Number of Servings: 18
Recipe submitted by SparkPeople user SKELLERGIRL.
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