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Old 12-12-2006, 10:22 AM   #104
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Join Date: Feb 2005
Location: Missouri
Posts: 2,467

Talking Buffalo Chicken Dip

Buffalo Chicken Dip
From the kitchen of LADYLILION
Servings | 16
Estimated POINTSŪ value per serving | 4
Course | Snacks


1 pound chicken breast, cooked, skinless
1/2 cup hot pepper sauce
16 oz light cream cheese (softened)
1 cup Reduced-Calorie Original Ranch Dressing
2 cup Finely Shredded Mild Cheddar Cheese


shred chicken (mine was just boiled for ease of cooking), heat in large skillet with hot sauce (I used Franks). add ranch and cream cheese and cook over med heat until melted and well blended. mix in as much cheddar cheese as you like. Put in 9 x 13 pan and cook in oven at 325 until bubbly. (1/2 hour?) melt remaining cheddar on top. (2% tends to harden when cooked on top, so mixing it in works better.) Serve with celery sticks.


You can adjust the hotness by using more or less of the hot sauce. I've seen it suggested that you use wing sauce instead of hot sauce, but I don't know the difference the calories/points are. Also I've heard of making it with Bleu Cheese, but I don't know how that would change it either. Makes a 9 x 13 pan so 16 BIG servings - maybe. You probably get a lot more than 16 servings. This was a BIG hit when I made it.
Starting over again on 3/5/17
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