Makes about 60 one-ounce servings.
2 cups shredded chicken or 2 - 10 ounces cans of chunk chicken, drained
16 ounces non-fat cream cheese
8 ounces sour cream, non-fat
1 packet dry ranch seasoning
¾ cup Frank’s Red Hot
1 cup shredded cheddar, reduced fat
¼ cup blue cheese, crumbled
In a large mixer place the chicken breast, cream cheese, sour cream, ranch packet, and hot sauce. With a paddle attachment beat until all ingredients are well combined. Spread mixture into a casserole dish and sprinkle cheeses atop of buffalo dip.
Bake in the oven at 400 degrees for about 20-30 minutes, serve warm with celery sticks and low calorie crackers.
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