Prep Time:10 min
Start to Finish:40 min
makes:12 servings (1/4 cup dip each)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup fat-free ranch dressing
1/3 cup buffalo wing sauce
2 tablespoons water
1 1/2 cups shredded cooked chicken breast
1 cup shredded reduced-fat Colby-Monterey Jack cheese blend or reduced-fat Cheddar cheese (4 oz)
2 tablespoons chopped green onions (2 medium)
Whole grain crackers or celery sticks, if desired
1 Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese. Spread in ungreased 1-quart baking dish or 9-inch pie plate; cover with foil.
2 Bake 30 to 35 minutes or until hot and bubbly. Stir; top with onions. Serve hot with crackers or celery sticks.
1/4 cup dip each: Calories 110 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 30mg; Sodium 420mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 0g); Protein 9g % Daily Value Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 2% Exchanges 1 1/2 Medium-Fat Meat, 0 High-Fat Meat, 0 Fat Carbohydrate Choices 0