Skinny Buffalo Chicken Dip

By Kelli Bamforth
 
This quick and easy crockpot recipe is perfect for Sunday football games, potluck dinners and family get-togethers. You literally mix the ingredients in a bowl and transfer to a crockpot – how easy is that?
 
The lightened appetizer dish tastes just like buffalo wings without nearly as much fat. The best part is you can’t even tell it’s a “skinny” recipe – so the guys won’t notice either.
 
I followed the recipe exactly and the end result had just the right amount of heat for me, but you can always adjust the spice to your liking. I also doubled the recipe, which didn’t affect the cooking time. I brought this to an end-of-summer barbecue with multigrain Tostito chips, but you can serve with any other chip, crackers or even veggie sticks to save more calories.
 
Skinny Buffalo Chicken Dip
Source: slightly adapted from Skinnytaste.com
 
2 oz fat-free cream cheese, softened
2 oz regular cream cheese, softened
1 cup fat-free sour cream
½ cup Franks hot sauce
½ cup crumbled blue cheese
1 tsp white wine vinegar
2 cups (14 oz raw) cooked shredded chicken (you could also use canned chicken breast if you’re in a hurry)

Mix the first five ingredients together until smooth. Add the chicken and put mixture in the crockpot on low for three hours. Serve warm. Makes nine 1/3 cup servings.