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Buffalo Chicken Dip

January 24, 2018
Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

Please tune in to GBMC’s Facebook page on Tuesday, February 20 at 6pm for another live cooking demonstration with Michael and Jana!

8 oz. low-fat cream cheese
8 oz. cooked chicken breast (2)
½ cup buffalo wing sauce
¼ cup blue cheese crumbles
Salt and pepper to taste

Watch the Buffalo Chicken Dip cooking demonstration beginning at the 14:22 mark

  1. Soften cream cheese to room temperature (about 15 minutes) and put it in a mixing bowl. Add Buffalo wing sauce and mix well.
  2. Add poached, shredded chicken, salt, and pepper to taste, and stir to incorporate.
  3. Transfer to a baking dish or crock.
  4. Add blue cheese crumbles to the top.
  5. Bake at 350 degrees for 35-40 minutes. Serve with vegetables or protein chips.
Recipe yields 12 servings
Calories: 110
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 340mg
Protein: 13g
Carbohydrate: 2g
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