Superbowl Sunday is right around the corner, and that means – Superbowl Parties!  What’s a party without yummy appetizers like buffalo wings and dips? Coach Jada has melded the flavor of buffalo wings and ranch dip into this delicious macro friendly Buffalo Chicken Dip.  Serve it with cut up vegetables, baked chips and pretzel thins –  your friends will never know it’s low calorie.

Print

Buffalo Chicken Dip


Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours 40 minutes
Total Time 6 hours 40 minutes
Servings 15 Servings
Calories 161 kcal
Author Jada Naas

Ingredients

Shredded Chicken

  • 2.5 lbs Boneless, Skinless Chicken Breast
  • 4 cups Chicken Broth Low Sodium
  • 1/2 cup Yellow Onion
  • 1 stalk Celery
  • 1 handfull Baby Carrots
  • 2 cloves Garlic

Dip

  • 16 oz Greek Yogurt Cream Cheese Can also use Low/No Fat Cream Cheese
  • 2 packets Hidden Valley Ranch Seasoning
  • 1 1/4 cups Frank's Red Hot Original Sauce

Instructions

Shredded Chicken

  1. To cook the chicken, put the chicken, broth, onion, celery, carrots, and garlic in a CrockPot and cook on high for 5 hours. 

    Note: You do not need to cut up the vegetables because you will discard them after cooking.

    When the chicken is done, take it out of the crockpot and shred it using two forks.

Dip

  1. Put the chicken back into the CrockPot and combine it with the cream cheese, ranch seasoning, and hot sauce.  Stir and cook on low for 30 minutes or when the cream cheese has completely melted.

    Serve with cut-up vegetables, baked chips or pretzel thins.

    Note: You can use the leftover dip to make buffalo chicken wraps or serve on top of a salad.

Recipe Notes

Macros for 115g of Dip

3 carbs, 6 fat, 22 protein