Skinny Buffalo Chicken Dip

It can’t be denied that a gooey, cheesy dip is the perfect snack for any day. But if you ever look at the ingredients on a packaged dip, or make one yourself, you might balk at how loaded with fat and salt they usually are. Lighten things up with this skinny buffalo chicken dip from the American Dairy Association North East. Save yourself hundreds of calories by swapping in reduced-fat cheese and sour cream (or Greek yogurt, which we love in recipes) from your favorite PA dairy farm without sacrificing flavor!

Skinny Buffalo Chicken Dip

Serves 4–6
Prep Time Cook Time Total Time
5 min 30 min 35 min


  • 1 pound rotisserie chicken breast
  • 4 ounces Neufchatel cream cheese, softened
  • 1 cup reduced-fat sour cream (or use nonfat Greek yogurt)
  • 1/2 cup crumbled reduced-fat blue cheese
  • 1 cup shredded part-skim mozzarella
  • 1/2 cup hot sauce
  • 1/4 cup reduced-fat cheddar cheese, shredded
  • 1/4 cup sliced olives
  • 1 scallion, sliced


  1. Preheat oven to 350°. Lightly coat cast iron skillet or baking dish with olive oil cooking spray.
  2. To create shredded chicken: Remove skin on rotisserie chicken breast and shred with a fork. (Note: You can also simmer raw chicken breast in low-sodium chicken stock for approximately 45 minutes to 1 hour. Remove chicken breast and once cooled, shred with a fork.)
  3. In a bowl, combine shredded chicken, all cheeses, and hot sauce. Scoop mixture into prepared baking dish and bake for about 30 minutes. Remove dish and sprinkle on toppings (shredded cheddar, sliced olives and sliced scallion).
  4. Place back in the oven for an additional 5-10 minutes. Serve hot!

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