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Recipe of the Week 3/27: Buffalo Chicken Dip

Yields 9 Servings


2 boneless skinless chicken breasts, 16 ounces* 

4 oz 1/3 less fat cream cheese, softened (Philadelphia) 

1 cup fat-free sour cream or Greek yogurt, I prefer sour cream 1/2 cup Franks red hot sauce, or whatever hot sauce you like 

1/2 cup crumbled blue cheese 

1 teaspoon white vinegar 

scallions, optional for garnish 

cut up celery sticks and carrot sticks, for dipping



To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid. 


Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese. 


Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours. 4. 

Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot. 

Meal Plan Check Boxes: 

2 Protein 

1.5 Fats 

Nutritional Facts: 1/3 cup, Calories: 120, Carbohydrates: 4.5 g, Protein: 15 g, Fat: 6.5 g, Saturated Fat: 4 g, Cholesterol: 48 mg, Sodium: 707 mg, Sugar: 2.5 g 

Adapted From: 

Found by: Brianna Lawless, MS, RDN

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