Since the Super Bowl was this past Sunday, my husband and I were craving his Buffalo Chicken Dip. This was a problem, because we have both been really watching what we are eating and we knew that this dip is super fattening. We were kinda worried at first messing with the ingredients because we weren't sure it would taste right, I mean what is "healthy" Buffalo Chicken Dip anyway? We put our heads together and came up with a recipe that is healthier and we were so thrilled that we could barely tell the difference in taste, but could definitely see the difference--it was barely greasy at all!
The following recipe makes an 8x8 dish, if you want to make a 9x13 dish I would double the recipe.
1/2 block of low fat cream cheese.
(1) 16 oz 0% Plain Chobani Greek Yogurt
1 packet of Hidden Valley Ranch
1 block of Cabot 75% reduced fat cheddar- sliced thinly
(2) 8 oz cans of 98% fat free chicken (You can use 1-2 chicken breasts shredded, instead)
6-8 oz bottle of Tabasco
Mix all of the ingredients together-- Leave about half of the 75% reduced fat cheddar slices aside. Put all of the dip into a lightly greased pan and place the rest of your sliced cheese on top of the dip. Bake in the oven uncovered at 375 degrees for 35 minutes, until the top is slightly light brown.
We ate ours with Utz multigrain tortilla chips and it was just sooo yummy!
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I love the recipe because not only is more of a healthy option, but there really is barely any grease! The original recipe we have, while it tastes good, it is SO greasy- yuck! We would have to pour out grease from the top. I'm loving this recipe much more!
This recipe first appeared on Housewife on a Mission. I was not compensated for this post. All opinions are my own and may differ from those of yours.
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