Description
Lighter dairy ingredients are the key to this recipe’s healthier makeover. Serve it up hot with multi-grain crackers and crisp celery sticks.
Ingredients
- 2 (10 ounce) cans natural chunk chicken, drained
- ¾ cup hot pepper sauce (such as Frank’s RedHot®)
- 2 (8 ounce) packages Neufchatel cheese, softened
- 1 cup light ranch dressing
- 1 cup shredded reduced-fat Cheddar cheese, divided
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 8 ounces multi-grain crackers
Instructions
- Heat chicken and hot pepper sauce in a skillet over medium heat until heated through
- about 5 minutes. Stir in cream cheese and ranch dressing; cook and stir until well blended and warm
- 5 to 7 minutes. Mix in 1/2 of the 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.
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 20