I love to make this classic buffalo chicken dip for football games, summer cookouts, potluck parties, and more! I lower the fat content a little bit by making a few substitutions without compromising the flavor at all. I use mozzarella cheese as a sub for blue cheese, which a lot of recipes call for. I think the mix of mozzarella with the blue cheese dressing makes the flavor a little more creamy and a little less sharp, and mozzarella is also a lower-fat cheese. I also use 1/3 less fat cream cheese instead of full fat and don’t notice it one bit! Another tip… I used to make chicken in the oven and then shred it for this recipe until I realized that they sell shredded rotisserie chicken in the deli section of most grocery stores. Once I made this swap I never went back ;) I hope you enjoy this recipe!

Lightened-up Buffalo Chicken Dip

Ingredients:

2 cups shredded chicken

1 package 1/3 less fat cream cheese

1/2 cup Frank’s Red Hot

1/2 cup blue cheese dressing (I use Marzetti’s)

1/2 cup mozzarella cheese

Directions: Preheat oven to 350

Mash softened cream cheese with a fork in a shallow 1-quart baking dish

Add in dressing, hot sauce, mozzarella cheese, and chicken, and stir well Bake 20 minutes until hot and bubbly

Serve with tortilla chips or crackers and celery