Try this Skinny Buffalo Chicken Dip recipe, or contribute your own.
- Carbohydrate 0.8624 g
- Cholesterol 0.735 mg
- Fat 0.189875 g
- Fiber 0 g
- Protein 0.643125 g
- Saturated Fat 0.1225 g
- Serving Size 1 1 cup (12g)
- Sodium 8.575 mg
- Sugar 0.8624 g
- Trans Fat 0.00980000000000002 g
- Calories 8 calories
Step-by-step
- To Make In The Oven: Preheat oven to 350 degrees F.
- In a large bowl, stir all ingredients together until well-mixed.
- Transfer mixture to a small greased baking dish, and bake for 30 minutes or until the cheese is melted and the edges begin to slightly brown.
- Remove and serve immediately.
- To Make On The Stove: Stir all ingredients together in a medium saucepan until combined over medium-low heat.
- Continue heating for about 10-15 minutes, stirring occasionally, until the cheese is melted and the dip is simmering.
- Remove and serve immediately.
- To Make In The Slow Cooker: Stir all ingredients together in a slow cooker until combined.
- Heat on low for 4 hours or until the cheese is melted.
- Serve immediately.
Using full-fat dairy and heavy cream cheese blocks without softening them first creates a curdled, greasy texture that fails to emulsify correctly in hot sauce. Achieving a smooth, cohesive dip requires tempering the dairy properly and utilizing lighter alternatives that still melt under heat.
- Soften the four ounces of cream cheese completely at room temperature for at least 45 minutes before mixing, or heat it in the microwave at thirty-percent power in twenty-second increments to prevent separation.
- Swap the plain Greek yogurt for standard sour cream at a one-to-one ratio if you prefer a richer mouthfeel without adding excess moisture to the baking dish.
- Bake the mixture in a greased ceramic or glass baking dish at 350 degrees Fahrenheit until the edges show slight browning, which indicates the mozzarella has fully bonded with the hot sauce.
- Store leftover dip in an airtight container in the refrigerator for up to three days, reheating it gently on the stovetop over medium-low heat with a splash of water or milk to restore the smooth consistency.
Adapting this recipe for different appliances requires monitoring the heat source closely, as slow cookers take four hours on low while the stovetop method needs only fifteen minutes of frequent stirring over medium-low heat. Managing these timing differences prevents the cheese proteins from tightening and releasing unwanted oil.
