Not only is this dip amazing, but it is naturally GF!!! I love recipes that don’t have to be modified, though most times it is fairly easy to modify a recipe. I feel like bowing down to the dip and saying…..”Dip, oh sweet Buffalo Dip, thank you for not having any gluten-containing ingredients in your recipe!”

I am going to an ornament exchange Holiday party tonight and this dip will be my contribution (and probably most of my dinner, as I am not sure what else I will be able to consume safely aside from this and my GF Redbridge or a glass of wine). I am bringing along celery and tortilla chips to dip/scoop the dip with.

Buffalo Chicken Dip

Yields: 20 servings

INGREDIENTS:
2 (10 ounce) cans chunk
chicken, drained (I used 3 cooked chicken breast and it came out wonderfully)
2 (8 ounce) packages cream
cheese, softened (I used Light Philadelphia)
1 cup Ranch dressing (I used Light Kraft Ranch)
3/4 cup pepper sauce, such as
Franks® Red Hot®
1 1/2 cups shredded Cheddar
cheese (I used 2% milk cheddar cheese make by Kraft)

1 bunch celery, cleaned and
cut into 4 inch pieces
Tortilla Chips

DIRECTIONS:
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

This is always a big hit. I didn’t use to make this with light cheese & dressing, but honestly, you can’t tell the difference and most people at the party were shocked to hear that it was “low-fat” or as low in fat as the dip could be. 😉