Wednesday, February 3, 2016

SUPER Skinny Shredded Buffalo Chicken Dip

Hey Fit Fam ..

Buffalo Chicken Dip is one of those dishes that you see at almost any party. The typical dish packs a TON of fat .. but not this one!! A few swaps and ... BOOM .. you've got yourself a healthier version of this party favorite!


** 4 ounces low fat cream cheese, softened (You can try using fat free too)
** 1 cup plain non fat Greek yogurt
** 2-4 tbs ranch seasoning (optional. may want to try it without and do a little taste test before adding cheese/ckn into mix.)
** 1/2 cup buffalo wing sauce (make sure and find one with ZERO carb/fat macros. There are several. I like Franks)
** 2 green onions, thinly sliced
** 1/4 teaspoon garlic powder
** 1/4 teaspoon onion powder
** 1 cup shredded part skim mozzarella cheese, divided (I only use Lite Trader Joe's because the macros are on point.)
** 2 cups cooked chicken breast, shredded ((I make this in the crock pot by simply taking a bag of frozen chicken breasts or tenderloins, tossing in crock pot, shutting lid and cooking on high for 4-6 hours or low overnight. Yup that is it. If you used non frozen it would cook faster but not sure if you need to add liquid or not? I always use frozen.) 

Other Optional Ingredients: 
Tabasco - to make it even spicier !
Blue cheese crumbles - if that stuff floats your boat .. I hate it! SO no thanks!

Preheat Oven to 350˚ F.

1. In a medium bowl, cream together softened cream cheese, greek yogurt, ranch, seasonings, green onion & hot sauce. So basically everything except the ckn and cheese :) It’s totally ok if it’s still a little lumpy. ((here is where you will add tabasco if you wanted))
2. Stir in most of the shredded mozzarella (leave a little for on top) and chicken until well combined.
3. Transfer to a 1 quart greased casserole or pie dish and sprinkle the rest of the cheese on top. Here is where you will also sprinkle the blue cheese crumbles if you add them.
4. Bake at 350˚F for 20 minutes.

Eat Clean. Train Dirty.

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