Fall
is here and so is football on Sunday afternoon. At my house, we like to watch the Detroit
Lions with a few snacks and this dip is delicious. It has the flavor of Buffalo chicken wings,
but not the mess. I lightened up the
original version, but no one noticed. If
you like the spice and heat of chicken wings, you really have to try this dip.
Buffalo Chicken Dip
1
½ pounds boneless, skinless chicken breast tenders
8
ounce package 1/3 less fat cream cheese
½
cup light ranch dressing
Scant
½ cup hot sauce (I used Sriracha Hot Sauce)
1cup
shredded cheddar cheese
¼
cup crumbled blue cheese
Boil
the chicken breast tenders until cooked and no longer pink, approximately 20
minutes. Cool; shred chicken.
Preheat
oven to 350 degrees.
In
a large saucepan, combine the cream cheese, ranch dressing, hot sauce and
cheddar cheese over low heat until the mixture is melted and smooth. Stir in the shredded chicken.
Transfer
the mixture to a baking dish and bake for 20 minutes, until heated
through. Garnish with blue cheese
crumbles and service with crackers, pita chips, and celery sticks.
Makes
approximately 5 cups.
Weight Watchers PointsPlus = 5 points per ½ cup
Source: Sweet Pea's Kitchen
