Friday, May 15, 2015

East Buffalo Chicken Dip Recipe

1 package (8 ounces) reduced-fat cream cheese

1 cup (8 ounces) reduced-fat sour cream

1/2 cup Louisiana-style hot sauce

3 cups shredded cooked chicken breast

Assorted crackers


Preheat oven to 350°. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth; stir in chicken.

Transfer to an 8-in.-square baking dish coated with cooking spray. Cover and bake 18-22 minutes or until heated through. Serve warm with crackers. Yield: 4 cups.

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