1 cup shredded reduced-fat Cheddar cheese, divided
1 bunch celery, cleaned and cut into 4 inch pieces
8 ounces multi-grain crackers
Directions
Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes. Stir in Neufchatel cheese and ranch dressing. Cook and stir until well blended and warm, 5 to 7 minutes. Mix in half of the shredded Cheddar cheese, then transfer mixture to a slow cooker.
Sprinkle remaining Cheddar cheese over top, cover, and cook on Low until hot and bubbly, about 30 minutes. Serve with celery sticks and crackers.
This recipe is a healthier version of Buffalo Chicken Dip.
Info | Boneless Chicken Thigh Recipes Crockpot
prep:
5 mins
cook:
40 mins
total:
45 mins
Servings:
20
Yield:
5 cups
TAG : Healthier Buffalo Chicken Dip
Appetizers and Snacks, Dips and Spreads Recipes, Cheese Dips and Spreads Recipes,