Skinny Buffalo Chicken Dip

LaChell Miller, MS, RD, CC

Yield: 4-6

Skinny Buffalo Chicken Dip


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


  • ¼ cup reduced fat cheddar cheese
  • ¼ cup sliced olives
  • 1 stalk scallions, sliced

See more recipes


  1. Preheat oven to 350F. 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.

  1. 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. Place back in the oven for an additional 5-10 minutes. Serve hot!