Lightened-Up Slow-Cooker Chicken Buffalo Dip

This party dip usually comes with bragging rights for an indulgent amount of fat. Our slow-cooker version is full of the same big flavors but with fewer calories and less fat. 

Ingredients

Two 8-ounce packages reduced-fat cream cheese, cut into small pieces

2 cups shredded white meat from a rotisserie chicken, skin and bones discarded

2 cups shredded low-fat Cheddar (about 6 ounces)

1 cup buttermilk

1/3 cup hot sauce, such as Frank's

1 tablespoon all-purpose flour

1 teaspoon Worcestershire sauce

3/4 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 cup parsley leaves, chopped

1/4 cup crumbled blue cheese

Celery and carrot sticks, for serving

Directions

1. Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder and onion powder in a slow cooker, and stir to roughly combine.
2. Cover, and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm and serve with celery and carrot sticks.