1. Chicken Buffalo Dip: Add two 8-ounce packages reduced-fat cream cheese (in chunks), 2 1/2 cups shredded rotisserie chicken (white meat preferred), 2 cups low-fat shredded Cheddar cheese, 1 cup buttermilk, 1/3 cup Frank’s Hot Sauce, 1 tbsp flour, 1 1/2 tsp Worcestershire sauce, 1 tsp cayenne pepper, 1 tsp garlic powder, and 1 tsp onion powder in a crock pot, stirring to combine. Cover and cook on high for 1 1/2 - 2 hours until Cheddar is melted. Stir until smooth. Reduce heat and garnish with 1/3 cup crumbled bleu cheese. Serve with carrot and celery sticks, baguette slices, or pita chips.