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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 80.1
  • Total Fat: 3.5 g
  • Cholesterol: 19.4 mg
  • Sodium: 560.3 mg
  • Total Carbs: 1.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 10.4 g

View full nutritional breakdown of Modified Buffalo Chicken Dip calories by ingredient
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Modified Buffalo Chicken Dip

Submitted by: MANKIE87

Introduction

This is a lower calorie version of one of my favorite appetizers; Buffalo Chicken Dip. This is a lower calorie version of one of my favorite appetizers; Buffalo Chicken Dip.
Number of Servings: 20

Ingredients

    2 (10 oz) Cans of Chunk Chicken
    10.5 oz. Oikos Organic Green Yogurt
    1 c. Low Fat Veggie Dip (Recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=143678)
    3/4 c. Franks Red Hot Sauce
    1.5 c. Low Fat Cheddar Cheese

Directions

First you will need to turn the Greek yogurt into yogurt cheese:

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How to Make Yogurt Cheese

1 5.3 oz cup Greek yogurt (ingredients should be just milk + bacteria—no milk solids, pectin nor gelatin allowed!)
1 pinch salt
a piece of cheesecloth or muslin or even a very strong paper towel if you are daring
some place to suspend a leaky bag of yogurt overnight

Mix the yogurt & salt, make a bag out of the cheesecloth, then suspend it at room temperature for 8-12 hours with a bowl underneath to collect the whey as it drains off.

That’s pretty much it. Notes:
* I use a rubber band to hang the parcel from a cabinet knob.
* You can try this in the fridge, it will take a little bit longer.
* And you can use regular yogurt too, but it too will take longer. Regular, non-Greek yogurt will yield about 1/3 c for every cup you use.
* 3.5 oz of Stonyfield Farm Oikos yielded about 1/3 c yogurt cheese as well. Amount will vary depending on how long you strain and what brand of Greek yogurt you use.
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Mix all ingredients together and place in crock pot on low for approximately one hour or until all ingredients are melted and hot. OR place ingredients in a baking dish and bake at 350F for approx. 20-30 minutes or until hot all the way through.

Serving Size: Yields 5 cups and makes 20 (1/4 c.) servings

Number of Servings: 20

Recipe submitted by SparkPeople user MANKIE87.






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