Want To Make Chef Alli's Buffalo Chicken Dip?

By: From Chef Alli, Posted by Ralph Hipp
By: From Chef Alli, Posted by Ralph Hipp

Buffalo Chicken Dip

1/3 – ½ cup Frank’s RedHot Cayenne Pepper Sauce
4 oz. light cream cheese

6 oz. plain green yogurt
1 cup shredded cooked chicken breast

½ cup Bolthouse Ranch dressing
1/8 cup reduced fat bleu cheese crumbles

¼ cup low fat shredded Cheddar cheese

Then: Preheat oven to 350 degrees F. Combine ingredients (sauce through bleu cheese crumbles) and place into a greased baking dish. Top with shredded cheddar. Bake for 20-25 minutes or until hot and bubbly throughout. Serve with your favorite crackers or toasted baguette slices.


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