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Buffalo Chicken Dip

  Makes 20 servings, 2-3 Tablespoons each
  Prep Time: 10 minutes
  Total Time: 35 minutes or less

  1 8oz low fat whipped cream cheese, softened
  2 boneless chicken breasts (12 oz) poached (see Tip) then chopped or shredded
  Half of a bottle (6 oz or 2/3-3/4 cup) of either Frank's buffalo wing sauce or hot sauce of your choice
  1 (8oz) Bottle of either light blue cheese or light ranch dressing

1. Spread softened cream cheese in bottom of pie plate
2. Mix hot sauce with shredded chicken and add on top of cream cheese
3. Top with enough dressing to cover
4. Bake at 350° for 15 - 20 minutes, let it cool for 5 minutes before serving

Serve with tortilla chips and/or carrot and celery sticks

Tips & Tricks
Tip: you can poach chicken in the microwave using a microwaveable dish with about 2 tablespoons of water.  Cover with a paper towel and cook on high for about 2 to 3 minutes or until it is no longer pink in the center.  Let it set until cool enough to handle. 

Nutritional Notes
: per serving: calories 60; fat 2.5g (sat 1g, mono 0.6g, poly <.5g); iron <.5mg; cholesterol 12mg; calcium 25mg; carbohydrate 5g; sodium 440mg; protein 4g; fiber 0.5g