Dairy Recipes

Buffalo Chicken Dip

  • 3 boneless chicken breasts
  • 16 oz. sour cream
  • ½ cup buffalo sauce
  • 8 oz. neufatel cheese, softened
  • 8 oz. package of Mexican blend shredded cheese
  • 1 tablespoon of white vinegar
  • 1 teaspoon of granulated garlic


  1. Make the shredded chicken
    1. Season chicken with salt and pepper. Let it sit for 30 minutes in fridge.
    2. Boil salted water and add the chicken
    3. When the chicken is cooked through, remove from water.
    4. Shred using forks or meat claws
  2. Combine all ingredients in a large bowl.
  3. Spray slow cooker with non-stick spray.
  4. Add mixture to slow cooker.
  5. Cook on low for 4 hours, removing slow cooker top and stirring at 3.5 hours

Serve with tortilla chips or fresh veggies.