Wednesday, January 13, 2016

Buffalo Chicken Dip

This Buffalo Chicken Dip is so delicious that you will want to put it on everything!  It has that wonderful balance of spicy and cheesy deliciousness.  It is perfect to bring to any get-together to ensure that you have a dish that gives you the feeling that you're indulging while still enabling you to stay on plan.

My dip is different from the traditional buffalo dip because it has a lot more chicken and Greek yogurt for added protein.  This makes it a lot thicker and allows it to be used on top of a baked potato, as a sandwich filling, or over some whole-wheat pasta for a quick and easy lunch.  The versatility is one of the reasons this recipe is so great!  

Feel free to add more or less buffalo sauce depending on your tastes.  This recipe has more of a medium heat.

Let me know what you think!

Skinny Buffalo Chicken Dip
Servings: 20 ★ Size: 1/4 cup ★ Points Plus: 3  ★ Smart Points:  3 ★ Calories: 113 ★ Total Fat: 6 g ★ Saturated Fat: 3 g ★ Protein: 14 g ★ Carbohydrates: 2 g ★ 

Fiber: 0 g ★ Sugars: 1 g ★ Sodium: 506 mg ★ Cholesterol: 38 mg


· 8 ounces 1/3 fat cream cheese (the one made with Greek yogurt is even better!)
· 3/4 cup Frank's Red Hot Sauce, Original

· 1 cup 0% Greek yogurt
· 4 ounces 50% reduced-fat cheddar
· 4 ounces part-skim mozzarella
· 3 cups chicken breast, shredded
· 1/2 cup reduced-fat blue cheese


1.   Preheat the oven to 375 degrees.  Using a mixer, beat the cream cheese for 4-5 minutes until it is soft and begins to become fluffy.  Add the hot sauce, Greek yogurt, cheddar, and mozzarella.  Mix until well combined.

2.  Add the shredded chicken and mix.  Stir in the blue cheese.  If you use the mixer your blue cheese crumbles will disappear into the mixture. 

3. Bake for 25 minutes until the dip is beginning to bubble.

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