Given to me by my mother-in-law and adapted to make it slightly less guilty, this skinny Buffalo chicken dip is a hit every time I make it! Great served with celery sticks, Tostitos(R) Baked Scoops(R) or Fritos(R) Scoops(R).



Original recipe yields 12 servings
The ingredient list now reflects the servings specified


  • Preheat the oven to 350 degrees F (175 degrees C).

  • Heat olive oil in a skillet over medium heat. Saute chicken in the hot oil with garlic powder until no longer pink in the center and juices run clear, 5 to 8 minutes.

  • Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.

  • Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.

  • Bake in the preheated oven until heated through and cheese is melted, about 25 minutes. Remove from the oven and let rest for 2 to 3 minutes; stir to mix ingredients.

Cook's Notes:

You can use non-fat ranch salad dressing instead of blue cheese dressing, and regular Cheddar cheese instead of smoked, if desired.

This can be easily adapted for a slow cooker.

Nutrition Facts

164 calories; 9.2 g total fat; 37 mg cholesterol; 714 mg sodium. 6.5 g carbohydrates; 13 g protein; Full Nutrition


Rating: 4 stars
Made as written and this turned out really good. The smoked cheese really sets this apart from others I've made in the past. I did leave out the optional crumbled blue cheese and I'm glad I did. My husband and I both agreed that the blue cheese would have overpowered if the crumbled was added. The 1/2 cup of blue cheese dressing was plenty. This is a great recipe and one I will make again. Read More