Buffalo Chicken Dip

Bariatric Dietitian Joshua George and WIP’s Glen Macnow cut the calories of this classic game day recipe in half.

Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.

Makes about 60 one-ounce servings.



2 cups shredded chicken or 2 – 10 ounces cans of chunk chicken, drained

16 ounces non-fat cream cheese

8 ounces sour cream, non-fat

1 packet dry ranch seasoning

¾ cup Frank’s Red Hot

1 cup shredded cheddar, reduced fat

¼ cup blue cheese, crumbled



  1. In a large mixer place the chicken breast, cream cheese, sour cream, ranch packet, and hot sauce.  With a paddle attachment beat until all ingredients are well combined. Spread mixture into a casserole dish and sprinkle cheeses atop of buffalo dip. 

  2. Bake in the oven at 400 degrees for about 20-30 minutes, serve warm with celery sticks and low calorie crackers.

Nutrition Facts:

Compare to original recipe: