Skinny Buffalo Chicken Dip

by | Oct 30, 2020 | Snacks | 0 comments

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CourseAppetizer
2
2
2
SP
Calories100kcal
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skinny buffalo chicken dip
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Skinny Buffalo Chicken Dip

Prep Time15 mins
Cook Time35 mins
CourseAppetizer
2
2
2
SP
Servings: 16 servings
Calories100kcal
Author: Lisa

Ingredients

  • 1 lb (about 4 cups) cooked chicken breast (I used Costco hand-pulled rotisserie chicken breast meat)
  • 1 c cottage cheese, whipped* (I use Good Culture 2%)
  • ¾ c skinny ranch (you can use any 1sp ranch dressing you like, I use my own recipe)
  • ¾ c Frank's Red Hot Sauce (use any wing sauce you like, but I recommend Frank's)
  • 3 oz ⅓ less fat cream cheese, room temperature
  • ¼ c grated parmesan cheese
  • 2 oz (about ½ a cup) shredded reduced-fat cheddar cheese (I used Cracker Barrel 2% sharp cheddar)
  • 2 tbsp Stella Reduced-Fat Blue Cheese (optional)

Instructions

  • Preheat oven to 350°. Using a whisk or a hand blender, mix the cottage cheese, cream cheese, ranch, and hot sauce until well mixed and uniform.
  • Fold in chicken and mix well.
  • Pour mixture into greased 9x9 baking dish. Top with parmesan cheese.
  • Bake for 25 minutes or until hot and bubbly. Remove and top with cheddar cheese and bake for another 5-10 minutes until cheese is all melty.

Notes

*To whip your cottage cheese, simply put it in the blender or food processor and blend on medium until smooth and creamy. Alternatively, you can use an 8-ounce block of 1/3 less fat cream cheese and omit the cottage cheese. Please note that it will affect the nutritional values.

Nutrition

Serving: 0.25cup | Calories: 100kcal | Carbohydrates: 2g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 472mg | Potassium: 98mg | Sugar: 1g | Vitamin A: 55IU | Calcium: 38mg | Iron: 1mg

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