Buffalo Chicken Dip

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Buffalo chicken dip

Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.

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



  1. 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. 

  2. Bake in the oven at 400 degrees for about 20-30 minutes, serve warm with celery sticks and low calorie crackers.

Nutrition Facts:

Compare to original recipe:

Health Benefit: