Here is an oldie, but goodie! I used to make it all the time for parties….it was one of my go-to dips. But then other dips/appys took it’s place and I kinda stopped bringing it. The nice thing about this recipe is that someone, somewhere ends up bringing it to a party or get together we are at…and it resurfaces itself. Which is exactly what happened again. A friend of mine brought it to our New Year’s Eve party this year….and now it’s baaaaaack! If you like buffalo-style chicken wings, you will love this dip! It’s creamy, with a little crunch and a whole lot of spice and it’s really easy! It’s a perfect dip for anytime..but especially football season! It’s also one of my husband’s favorites!
I tweaked my original recipe (which I got from one of my best friends, Alyssa) to make it a somewhat lighter version. The only difference is to swap out regular cream cheese for the 1/3 less fat (or fat free) and serve it with crackers and tortilla chips instead of celery and carrots! You decide which is the right fit for you! 🙂
Buffalo Chicken Dip (the healthier version)
2 pkg. 1/3 Less Fat Cream Cheese
2 small or 1 large can of chicken (I use all white meat Swanson)
1 packet of Hidden Valley Ranch (dry mix)
1/2 cup Frank’s Red Hot Sauce (more or less to your liking)
1/2 cup diced celery
Celery, Carrots, Crackers or Tortilla Chips for dipping
Preheat oven to 375°.
Combine cream cheese, hot sauce and ranch packet in a bowl and mix well with a mixer (hand or stand) until smooth.
Add chicken and celery and mix until it’s incorporated.
Pour mixture into an 8×8 baking dish.
Cook for about 20 minutes or until it starts to bubble…stirring every so often.
Serve warm with celery sticks, carrot sticks, crackers or tortilla chips.
ENJOY!
~gianna~
Eats So Sweet 
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