I'm not much of a chef, but every game day I'm asked to make Buffalo Chicken Dip. This is the recipe that I usually go off of, but I do change it up slightly.
First of all, the amounts given don't make nearly enough, so I sort of double it. Also, while I have no crazy ideas that this is a low-cal, low-fat dish, I prefer to use "light" or "low fat" versions of everything. The full fat items make it too oily, rich, and heavy, imo.