I think i have mentioned at least 100 times here on the blog that I love dip. Hot dips, cold dips, dipping sauce, ranch dressing, I love them all. I even did a round up of 15 delicious dips back in the fall. So when I made these Cheddar Crusted Chicken Fingers I knew I wanted an awesome dipping sauce to go with them.
My initial plan when making the chicken fingers was to make the entire thing taste like Buffalo Chicken Dip when eaten all together, but healthier, and more kid friendly. This dipping sauce does just like, it has all the flavor, but is much lighter than the normal dip.
I reduced the fat and calories by making one of my favorite swaps that I use for sauce making, chicken broth for milk. You get lots of delicious flavor and the sauce still turns out nice and creamy, despite the lack of milk. That is one of my favorite tips for making any roux based sauce for mac and cheese, alfredo, or a casserole. Take out up to half of the milk and replace with any broth you like.
This Skinny Buffalo Cheddar dipping sauce is so good and I can’t wait to make it again for Ryan (since I ate the entire batch myself, oops.) I used the leftover sauce over rice one day for lunch, which was delicious as well. This sauce is versatile and could be used for so much more than chicken!
- 1 tbsp. butter
- 1 tbsp. flour
- 2 cloves of garlic, minced
- 2/3 cup fat free low sodium chicken broth
- 2/3 cup extra sharp cheddar cheese, shredded
- 1/3 cup buffalo sauce (you could use hot sauce as well, but it will be spicier)
- 1 tbsp. light ranch
- In a small sauce pan, melt butter over medium heat.
- Once melted, add in the flour and whisk to combine. Let cook for about 30 seconds, or until lightly golden.
- Add the garlic. Add in the chicken broth and mix until combined.
- Add the buffalo sauce and ranch and again stir to combine. Let cook until sauce is bubbling and thickens enough to coat the back of a spoon, about 3-5 minutes. Once thickened, remove from heat and add the cheese, whisking until melted. Serve warm and enjoy!