Who doesn’t love a delicious buffalo chicken dip at a party? It is creamy, delicious, a little spicy, and extremely flavorful. But when it is loaded with a few different types of cheese, this dip can get pretty fattening, pretty quickly. We’ve lightened up this recipe for you so you can thoroughly enjoy this essential party food without the guilt.
- 4 thin-cut chicken breasts
- 1 Cup chicken broth
- 1 Cup plain Greek yogurt
- 4 Ounces softened block of cream cheese, reduced fat (do not get fat-free)
- 1 Tablespoon ranch dressing
- 1 Cup shredded part skim Monterey Jack cheese
- 2 Cups hot sauce
In the slow cooker, place chicken breasts, 1 cup of hot sauce, and chicken broth on low for four hours until the chicken is fully cooked. When the chicken is done, shred the chicken and drain excess sauce.
Heat the oven to 350 degrees F. Mix together the shredded chicken, another cup of hot sauce, yogurt, cream cheese, ¾ cup of Monterey Jack cheese, and ranch seasonings until fully combined. Put in a greased baking dish and sprinkle with remaining Monterey Jack cheese. Bake for 35 minutes and serve.