Buffalo chicken dip is like my kryptonite. When I see it on a buffet table, my willpower to avoid junk food buckles and I head straight for that bowl of spicy, cheesy goodness. As long as I’m dipping celery in it, it’s ok, right? Right?!
The bummer is that the standard dip recipe (the one on the back of the Frank’s bottle) packs 250 calories in a half-cup serving. So, when I make it at home, I make this lightened-up version using reduced-fat cream cheese (often labeled Neufchâtel in the U.S.), low-fat feta and light ranch dressing. I opt for low fat rather than non-fat ingredients to keep some of the richness of the original while reducing the calorie count. You also need a little fat to help counter all that hot sauce.
The other trick to this recipes is that, if at all possible, I use pulled chicken instead of the stuff from the can. Bake some up fresh or check your deli–mine carries pulled breast meat as well as full rotisserie chickens. Trust me, it makes a big difference in the taste and texture of your dip.
The damage in this version? 180 calories per half-cup serving. So, if you’re looking for a slightly healthier way to indulge during the Super Bowl, look no further.
- 2 cups shredded cooked chicken breast
- 1 8-oz package reduced-fat cream cheese (Neufchâtel)
- 1/2 cup low-fat feta crumbles
- 1/2 cup light ranch dressing
- 1/2 cup Frank’s hot sauce
- Preheat oven to 350F.
- Combine all the ingredients, reserving 1 tbsp of the feta cheese, and mix well. Spread in a 1-quart glass baking dish and top with reserved feta.
- Bake 20 minutes until hot and bubbling. Serve with celery and tortilla chips for dipping!