Buffalo Chicken Dip

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12 Servings


  • 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1/2 cup fat-free ranch dressing
  • 1/3 cup buffalo wing sauce
  • 2 tablespoons water
  • 1 1/2 cups shredded cooked chicken breast
  • 1 cup shredded reduced-fat Colby-Monterey Jack cheese blend or reduced-fat Cheddar cheese (4 oz)
  • 2 tablespoons chopped green onions (2 medium)
  • Whole grain crackers or celery sticks, if desired


  • 1 Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
  • Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese. Spread in ungreased 1-quart baking dish or 9-inch pie plate; cover with foil.
  • 2 Bake 30 to 35 minutes or until hot and bubbly. Stir; top with onions. Serve hot with crackers or celery sticks.

Nutrition Information

Serving Size: 1 Serving

  • Smartpoints 3
  • Calories 110
  • Total Fat 6g
  • Saturated Fat 3 1/2g
  • Cholesterol 30mg
  • Sodium 420mg
  • Total Carbohydrate 4g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 9g

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