There is a reason this type of dip is so popular. Warm and creamy and packed with tons of flavor, it’s not just good, it’s crazy delicious good! Staying true to the original, I kept the wonderful taste combination of Ranch dressing, hot sauce, cream cheese, and chicken, but then set out to make it even better.
Grated carrot and crunchy celery add texture and sweetness to this buffalo dip, and brightly colored green onions and blue cheese adorn the top. Who said better-for-you can’t simply be better?
Serves 16
Ingredients
8 ounces tub-style reduced-fat cream cheese
2 tablespoons light mayonnaise
½ cup low-fat buttermilk
6 tablespoons hot wing sauce (like Frank’s Red Hot Wings)
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups shredded cooked chicken
½ cup finely grated carrot
1/3 cup finely diced celery
1/3 cup crumbled or grated reduced fat blue cheese (about 1 ounce)
2 green onions, finely chopped
Instructions
1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the cream cheese, mayonnaise, and buttermilk. Whisk in the hot sauce, garlic powder, and onion powder until well combined.
3. Fold in the chicken, carrot, and celery. Transfer mixture to a 1½ quart oven-safe dish and bake for 15 minutes. Remove from the oven, top with blue cheese, and return to oven for 5 minutes, if desired. Garnish with chopped green onions and serve.
DARE TO COMPARE: The traditional recipe for this dip had a hefty 210 calories, 17 grams of fat, and 690 milligrams of sodium per quarter cup serving. This dip boasts half the sodium, 1/3 of the calories, and 75% less fat than the original recipe.
NUTRITION INFORMATION PER SERVING: (scant ¼ cup) Calories 70 | Carbohydrate 2g (Sugars2g) | Total Fat 4 g (Sat Fat 2g) | Protein 7g | Fiber 0g | Cholesterol 25mg | Sodium 320 mg | Food Exchanges: 1 Lean Meat, ½ Fat | Carbohydrate Choices: 0 | Weight Watcher Smart Point Comparison: Green 2, Blue 2, Purple 2
