Oh buffalo sauce, how do you make everything so delicious? I'm a big buffalo wing lover and with all the hot buffalo sauce inspired recipes out there, it was time I tried to make one of the dips. This is a lighter version than most, I don't know if you can call it "healthy" but it is definitely lightened up by using low-fat sour cream, cream cheese and shredded cheese.
The recipe was adapted from here. One key thing I changed was adding blue cheese, whats a buffalo chicken recipe without blue cheese thrown in there? This recipe is perfect for parties, always a hit! Not to mention, so easy to make. And to keep it on the lighter side you can serve it with carrots and celery in addition to chips.
2 chicken breasts, shredded
2 packages (8 oz each) of low-fat cream cheese, softened
1 cup low-fat sour cream
3/4 cup Frank's Red Hot Buffalo Sauce
1 teaspoon garlic powder
1.5 cups shredded cheese, I used half mozzarella, half chedder
1 small package of blue cheese crumbles
Tortilla chips, carrots and celery for dipping
Preheat oven to 350 degrees. Mix all ingredients together, except for a half cup of the shredded cheese and a quarter of the blue cheese crumbles.
Transfer to a baking dish, I used an oval shaped Le Cruset, about the
equivalent of of an 11x8 pan. Sprinkle reserved cheese over top.
Bake for about 15 minutes, then turn on the broiler for a few minutes to slightly crisp up the top and get that golden brown color on the cheese. YUM.
The dip turned out great and is so simple to make! I would definitely love to try a slow cooker version, because the dip is best when it's kept warm. If you love Buffalo inspired dishes as much as I do, you may also want to try the Buffalo Sloppy Joe's recipe -- definitely delicious but a bit healthier than this dip!
Linking up to Tasty Tuesdays at Big Sis's blog today. Head over for lots of recipe ideas!