August Secret Recipe Club...Featuring Lighter Buffalo Chicken Dip from The Savvy Kitchen

It's time for another fun Secret Recipe Club reveal! This is always one of my favorite blog events of the month, because I get to introduce my readers to a great food blogger...and one of their recipes that I tried in my kitchen. This month, my assigned blog was Lighter Buffalo Chicken Dip, I knew I had a winner! My Houston Texans kicked off their pre-season schedule last weekend, and this was part of my game-food menu.

I've seen different versions of this spicy dip since last Christmas, so I've been curious to try it! If you like buffalo wings dipped in ranch or blue cheese, then this dip is perfect for you. It's creamy, spicy, and packed with protein from: cream cheese, cheese, and chicken breast. Amy's recipe uses reduced-fat cheeses and ranch dressing to reduce fat and calories, but you'd never know it from the taste. With football season about to kick into high gear, this is a GREAT recipe to make for any game-watching parties or tailgating you're planning!

The only major tweaks that I made to Amy's recipe were to use a combo of lowfat mozzarella and cheddar cheese, as well as some blue cheese crumbles. I also added some sliced green onion for a pop of color and a bit of onion flavor. She suggested adding a layer of cheddar on top of the dip -- in addition to the cheese inside the dip. I agree with her: extra cheese is always a good thing!

Lighter Buffalo Chicken Dip

adapted from The Savvy Kitchen

Step 1: Preheat oven to 350. Spray a 9x9 baking dish with non-stick. Cut an 8-ounce package of reduced-fat cream cheese into cubes, and place in the bottom of the baking dish. Top with 2 cups of shredded reduced-fat cheese -- I used a mixture of low-fat mozzarella and reduced-fat cheddar. Then, sprinkle 1/2 cup blue cheese crumbles on top.

Step 2: Then, pour 1 cup lowfat ranch dressing on top of the cheese. Add 1/2 cup Frank's red hot sauce on top of the ranch, along with 2 sliced green onions. Bake for 7-10 minutes. Stir well to combine, then bake for an additional 7-10 minutes. 

Step 3: When the cheese mixture is melted and thoroughly combined into a creamy consistency, add 1 cup shredded chicken breast. Stir well to incorporate the meat completely into the dip, then top with 1 additional cup of the reduced-fat cheddar. Bake for another 20 minutes, until the dip is bubbly and the cheese is melted.

Step 4: Serve this dip with a platter of celery, carrot sticks, and your favorite chips or crackers. Celery sticks play nicely off the traditional buffalo wing experience, and thick tortilla chips work well too. Per Amy's suggestion, I also served Fritos Scoops, and they were really tasty with this dip!

I can see why this dip is so popular! The taste is so similar to buffalo wings dipped in ranch...spicy, creamy...and cheesy. Best of all? By using reduced-fat ingredients, I was able to indulge without guilt. With the holiday season looming on the horizon, that's always a plus. I hope you'll visit Amy's blog to say hi and check out all of her great recipes. While you're at it, make sure to visit my fellow Secret Recipe Club Group C member and see what they're featuring for today's reveal!

Share this post