Rob and I love buffalo-flavored anything. When the Super Bowl came around, I had an urge to make buffalo chicken dip. However, Rob and I both hate mayonnaise (and also the idea of it hidden in dips), plus we’re trying to eat healthier versions of our favorite things. So, I substituted non-fat Greek yogurt and found a way to for us to really enjoy Buffalo Chicken Dip. Read on for the recipe — it makes for a fun appetizer when paired with pretzels, pita chips, celery, or other veggies!
What you need:
1 8-oz. package of non-fat cream cheese, softened
8 oz. non-fat plain Greek yogurt
1 ranch dip seasoning packet
1/2 cup Texas Pete Buffalo Sauce
12 oz. boneless, skinless chicken breast, shredded
1/2 cup shredded low-fat cheddar cheese
What you do:
Bake your chicken in a dish with some buffalo sauce at 375 degrees for approximately 40 minutes. Use two forks to shred chicken and set aside. In a bowl, combine cream cheese, Greek yogurt, seasoning, buffalo sauce, and 1/4 cup of shredded cheese. Fold in the shredded chicken, then spread mixture in a glass baking dish sprayed with olive oil. Bake at 350 degrees for 15 minutes, then use the other 1/4 cup of cheese to sprinkle over the top of the dish. Bake for another 15 minutes. Serve warm.
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