Buffalo Chicken Dip

I love a good dip and it’s even better when it’s effortless to make + great when saved for leftovers.  This is one of my all-time favorite dips that my husband regularly made when we first started dating.  It’s great for game night, going to events, or if you are simply bored with your normal chicken recipes.

Ingredients

800g Raw, skinless chicken breast

350mL Vegetable Broth 

225g Fat-Free Cream Cheese

475mL Fat-Free Ranch Dressing 

170mL  Franks Red Hot Original

90g 2% Mexican Blend Reduced Fat Cheese

Optional Add-Ons

Jalapenos

Chives

Peppers

Dipping Options

Celery

Sweet Peppers

Cucumber

Chips

Pita

 

Directions

  1. Place the chicken in your slow cooker or Instant Pot along with your broth of choice. Cook on low for about 6-8 hours in the slow cooker or for about 30 minutes in the Instant Pot.
  2. Once the chicken is done cooking drain the broth and mix in the fat-free cream cheese, fat-free ranch dressing, Franks Red Hot, and the 2% Mexican Blend Reduced Fat Cheese. 
  3. Enjoy as a dip or use it to make a sandwich. If you are lucky, you will have leftovers for the week! 

 

Macros Per Serving: 3g fat  | 12g carbohydrate | 24g protein

*Dipping options and modifications not included. 

Note: If you are unable to locate fat-free cream cheese or fat-free Ranch dressing, adjust the recipe to accommodate what you use keeping in mind that it will impact the macro-nutrient profile.