Recipe Details
Ingredients
-
2(10 ounce) cansnatural chunk chicken, drained
-
¾cuphot pepper sauce (such as Frank’s RedHot)
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2(8 ounce) packagesreduced-fat cream cheese, softened
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1cuplight ranch dressing
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1cupshredded reduced-fat Cheddar cheese, divided
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1bunchcelery, cleaned and cut into 4-inch pieces
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8ouncesmultigrain crackers
Cooking Directions
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Heat chicken and hot sauce in a skillet over medium heat until heated through, about 5 minutes. Stir in cream cheese and ranch dressing; cook and stir until well blended and warm, 5 to 7 minutes. Mix in 1/2 of the Cheddar.
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Transfer mixture to a slow cooker. Sprinkle remaining Cheddar over top. Cover and cook on Low until hot and bubbly, about 30 minutes.
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Serve with celery sticks and crackers.
Editor’s Note:
This recipe is a healthier version of Buffalo Chicken Dip.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe40 | |
| Calories78 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 2g |
10% |
| Cholesterol 12mg |
4% |
| Sodium 297mg |
13% |
| Total Carbohydrate 6g |
2% |
| Dietary Fiber 0g |
1% |
| Total Sugars 1g |
|
| Protein 3g |
6% |
| Vitamin C 3mg |
4% |
| Calcium 30mg |
2% |
| Iron 0mg |
2% |
| Potassium 50mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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