Bowl of Healthier Buffalo Chicken Dip with celery sticks and multigrain crackers

Healthier Buffalo Chicken Dip — Low-Fat Game-Day Dip

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Healthier Buffalo Chicken Dip gives classic buffalo flavor with less fat and the same crowd-pleasing tang. Light ranch, reduced-fat cheeses, and canned chicken keep this hot dip quick to make for parties, game day, or weeknight snacking. Serve with celery sticks, carrot batons, or multigrain crackers.

Prep Time: 10 mins • Cook Time: 40 mins • Total Time: 50 mins • Yield: about 5 cups • Servings: about 12 (approx.)

Ingredients

  • 2 (10 oz) cans natural chunk chicken, drained (or 3 cups cooked shredded chicken)
  • ¾ cup hot pepper sauce (Frank’s RedHot or similar)
  • 2 (8 oz) packages reduced-fat cream cheese, softened
  • 1 cup light ranch dressing
  • 1 cup reduced-fat shredded Cheddar cheese, divided
  • Celery sticks and multigrain crackers, for serving

Directions

Step 1
Gather ingredients and preheat slow cooker to Low (or preheat oven to 350°F / 175°C if baking).

Step 2
In a medium skillet over medium heat, combine the drained chicken and hot pepper sauce. Cook, stirring, until heated through, about 3–5 minutes.

Step 3
Add softened cream cheese and light ranch dressing to the skillet. Stir continuously until the cream cheese melts and the mixture is smooth and well combined, about 4–6 minutes. Remove from heat.

Step 4
Stir in half of the shredded Cheddar cheese until evenly distributed.

Step 5
Transfer the dip mixture to a slow cooker set to Low. Sprinkle remaining Cheddar on top. Cover and cook until hot and bubbling, about 25–30 minutes. (Oven option: pour into a small baking dish, top with cheese and bake 15–20 minutes until bubbly.)

Step 6
Serve warm with celery sticks and multigrain crackers.

Cook’s Note

  • Reduce sodium: rinse canned chicken and swap to low-sodium hot sauce.
  • Make-ahead: prepare dip base, refrigerate up to 24 hours, then reheat in slow cooker.
  • Add-ins: stir in ½ cup plain Greek yogurt for extra creaminess and protein.

How to Store

Refrigerate covered for up to 3 days. Reheat gently in microwave or on stovetop, stirring often. Freeze cooled dip in an airtight container up to 3 months — thaw in fridge overnight and reheat.

Nutrition Facts (approx. per 1/2-cup serving)

Calories 78 • Total Fat 5g • Saturated Fat 2g • Cholesterol 12mg • Sodium 297mg • Carbohydrate 6g • Fiber 0g • Sugars 1g • Protein 3g

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