Once they got passed my boyfriend informing everyone that there was Greek yogurt in the dip (talk about an interception)... it was a crowd favorite!
The original idea for this dip came from my sister, who refuses to ever measure when trying new recipes. However, this was too good to not be able to share for others to make! Below is the recipe that I use to make our Buffalo Chicken Dip for a healthier Football Sunday. Try bringing it to your Superbowl party and see what your fans think. We may have made a few healthier swaps, but that just means you can eat the whole tray using a spoon, right!? Football Sunday doesn't have to be your "cheat day", especially since us Pats fans DON'T NEED TO CHEAT.
Serves: 10 people
1 serving:Calories- 150
Fat- 3 grams
Carbs- 4 grams
Protein- 26 grams
Ingredients:
Chicken breast or tenders 1.5 pounds
Plain 0% Greek Yogurt 1.5 - 2 cups
Reduced Fat Blue Cheese Crumbles 1/2 cup
Fat Free Mozzarella Shredded 1/2 cup
Fat Free Cream Cheese 1 Package (14 tbs)
Franks Red Hot Sauce 1/4 cup
Cayenne Pepper 1 tsp
Garlic Powder 1 tsp
** Ultimate Insanity Hot Sauce... to taste. I also put a few drops of this for additional spice, but BEWARE. I have horror stories from using too much of this sauce. It is no joke!
Steps:
1. Trim fat from chicken and cut into tender-sized pieces. Throw in a pot on the stove with a dash of salt and enough water to cover the chicken. Boil the water. Once boiling, place on simmer and keep chicken cooking until it is no longer pink. You will be shredding the chicken, so size of the pieces doesn't end up mattering.
2. In a medium bowl, mix 1 cup of Greek yogurt and the full amount of all other ingredients (besides the chicken).
3. Once chicken is cooked, shred it by using two forks pulling in opposite directions on a cutting board. Add the shredded chicken to the bowl and mix.
4. Add remaining 1/2 to 1 cup of Greek yogurt to the bowl, depending on how thick you want the dip,
5. Add more hot sauce and/or cayenne pepper until you reach desired spice level.
6. Transfer bowl into microwave safe container to serve.
I have served this dish three ways.
You can....
1. Before serving, heat in the microwave and stir until it is bubbling and hot! -- easiest way
2. Before serving, heat in microwave, then top with additional shredded cheese. Place in oven on high broil until cheese layer is bubbling.
3. Before serving, top with additional shredded cheese and place in oven at 350 degrees for 20 minutes.
Serve with:
Veggie sticks or your favorite healthier chip! We love Trader Joes' Veggie and Flax Seed Tortilla Chips in my house.
Additional ideas:
If you have dip leftover (which I rarely do), I have topped a Flatout Flatbread wrap or pizza crust with the spread and baked it in the oven for a healthier buffalo chicken pizza. I simply, bake the Flatout Flatbread at 375 degrees for 2 minutes, top with the dip and then bake for 4-5 more minutes. So EASY! I also, have used the dip to make buffalo chicken wraps, sandwiches and to top salads.
However, my favorite way to enjoy this dip is all by myself with a big spoon!!
** I used 1/3 less fat cream cheese here because my local grocery store was out of fat free.
No comments:
Post a Comment