Buffalo Chicken Cheese Dip

Buffalo Chicken  Cheese Dip

A simple mixture of reduced-fat sour cream and reduced-fat cream cheese is baked with shredded chicken breast and the classic spicy-tangy hot sauce with a crumble of blue cheese on top. It’s perfect for heaping onto celery and carrot sticks or any other crispy vegetable.

Yield: 4-6 servings


  • ½ cup 0% Plain Greek Yogurt or reduced-fat sour cream
  • 5 ounces reduced-fat cream cheese (10 tablespoons), softened
  • ½ cup shredded sharp Cheddar cheese
  • 3 ½ tablespoons Buffalo-style hot sauce (such as Frank’s RedHot)
  • 2 cups shredded cooked chicken breast
  • ¾ cup thinly sliced scallions, divided
  • ¼ cup crumbled blue cheese or Feta
  • 3 cups celery sticks (about 6 stalks)
  • 2 ½ cups baby carrots


  1. Preheat oven to 350 degrees F.
  2. Combine cream cheese, sour cream, Cheddar and hot sauce in a medium bowl; stir until smooth.
  3. Fold in chicken and 1/2 cup scallions.
  4. Spoon the mixture into a 2-quart (8-inch-square) baking dish. Cover and bake until hot and bubbly, about 15 minutes.
  5. Remove from oven; sprinkle with blue cheese and the remaining 1/4 cup scallions. Serve with celery sticks and carrots.