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Buffalo chicken dip is the perfect appetizer for game day, a party, holiday celebration, family gathering or to take to a potluck dinner. It’s creamy and has that Buffalo chicken wing zing.

This dip is easy to prepare. You can serve it with crackers, pretzel thins, french bread slices, celery or carrot sticks; the possibilities are endless. Buffalo chicken dip is one of our favorites and on occasion, the hubby and I have feasted on it for dinner.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Plain non-fat yougurt
  • Fat free ricotta
  • Light Miracle Whip
  • Frank’s Wing Sauce or our favorite wing sauce
  • Bolthouse Farms blue cheese dressing
  • Shredded chicken – At one time or another, I have used leftover chicken breast, rotisserie chicken or canned chicken breast in this recipe and they all worked fine. The sodium content changes depending on which source of chicken breast you use.
  • Fat free cheddar cheese
  • Velveeta shreds

Making the Dip

  • Thicken the yogurt by placing it in a strainer lined with a coffee filter. Put the strainer inside of a bowl and refrigerate over night.

  • Place the yogurt, ricotta and light Miracle Whip into a bowl and mix.

  • Add the blue cheese dressing to the bowl and stir it in. Add the wing sauce and mix. You may want to add a portion of the wing sauce, stir it in and taste it and then decide if you want to add the rest. I like a strong wing sauce flavor but you may find it too strong for your taste – now is the time to customize the dip.

  • Add the chicken and mix it until well incorporated.

  • Mix in the cheese and put the dip into a baking dish. Pop into the oven to bake until it is hot and bubbly.

  • Remove from the oven and let it cool briefly. Serve warm with your favorite dippers.

  • Refrigerate leftovers

Serving Ideas

  • Serve the dip as an appetizer with crackers, chips, pretzel thins, pita chips or celery and carrot sticks.
  • This dip makes a nice light dinner.
  • You can make pin wheels by spreading the Buffalo chicken dip on a flour tortilla, roll it up and slicing the tortilla roll into pieces.
  • Use the dip to make a Buffalo chicken grilled cheese sandwich.
  • Serve a portion of the dip on a baked potato.

WW 1 pt per 1/6 of recipe, 2 pt per 1/4 of recipe, 6 pt per entire recipe

Buffalo Chicken Dip

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Prep Time: 15 minutes
Cook Time: 30 minutes
Resting TIme: 15 minutes
Total Time: 1 hour
Course: Appetizer
Cuisine: American
Servings: 6 servings
Calories: 110kcal

Equipment

  • baking dish

Ingredients  

  • ¾ c plain non-fat yogurt
  • ⅓ c fat free ricotta
  • 5 tsp Franks wing sauce or your favorite brand
  • 2 tbsp Bolthouse Farms blue cheese dressing
  • 8 oz shredded chicken breast (see note)
  • ¼ c Kraft fat free shredded cheddar cheese
  • ¼ c Velveeta shreds

Instructions

  • Put the yogurt in a coffee filter lined strainer. Place the strainer inside of a plastic bowl. Cover the strainer with plastic wrap and place the whole assembly into the refrigerator over night. Liquid will drain away from the yogurt thickening it considerably.
  • Preheat the oven to 350℉.
  • Put the thickened yogurt, ricotta and light Miracle Whip into a bowl and mix together.
  • Add 3 tsp of the wing sauce to the bowl and stir it in. Taste the mixture and add 1-2 tsp more of the wing sauce to suit your taste. I like a strong wing sauce flavor and used the whole 5 tsp of the sauce. You might like your dip milder and use less - now is the time to customize the dip.
  • Add the blue cheese dressing and stir it in.
  • Add the shredded chicken, fat free cheddar and Velveeta shreds and stir until they are well incorporated into the dip base.
  • Transfer the dip into a baking dish and pop into a 350℉ preheated oven and bake for 30 min.
  • Remove from the oven when done and allow to cool for at least 15 min before serving with your favorite dippers.
  • Refrigerate left overs.

Notes

You can use leftover chicken breast, cook chicken breast from scratch, use the breast from a rotisserie chicken or use a large can of chunk chicken breast.
 
The nutrition info at the very bottom of the recipe card is for 1/6 of the recipe.
 
Nutrition info for 1/4 of the recipe is below.
cal 165 kcal | fat 3.8 g | sat. fat 1.2 g | carbs 7.3 g | total sugar 3.8 g | protein 24 g | sodium 558 mg

Nutrition

Serving: 1serving | Calories: 110kcal | Carbohydrates: 4.8g | Protein: 16g | Fat: 2.6g | Saturated Fat: 0.8g | Sodium: 372mg | Sugar: 2.5g
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