Healthier Spicy Buffalo Chicken Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 Large Chicken Breast Halves, Shredded (approx 17 oz total)2 8 oz Blocks of Neufchatel Cheese (1/3 Fat Cream Cheese), softened1 C Fage 0% Plain Yogurt (Or other Greek Yogurt)8 oz Block of 2% Milk Fat Sharp Cheddar Cheese, shredded, divided3/4 C Red Pepper Sauce (Suggested: Frank's Red Hot - Extra Hot)1 tsp Garlic PowderCelery hearts, choppedPretzel ChipsPita Chips (Recommend Stacy's)
1. Preheat Oven to 350 degrees
2. Poach Chicken Breasts for approximately 30 minutes then shred.
While poaching chicken, shred cheddar cheese block. Put 3/4 C of shredded cheese to the side.
3. Mix all ingredients (besides 3/4 C of cheddar) together until well-blended. Transfer to 8x11 pan (or other baking pan).
4. Sprinkle the remaining 3/4 C of cheese evenly on top.
5. Bake in preheated oven for 15 minutes, then Broil for 2 minutes to lightly brown the top of the cheese.
6. Serve with veggies/chips/bread of your choice. It was a hit with celery!
Serving Size: Makes 20 1/4 C Servings
2. Poach Chicken Breasts for approximately 30 minutes then shred.
While poaching chicken, shred cheddar cheese block. Put 3/4 C of shredded cheese to the side.
3. Mix all ingredients (besides 3/4 C of cheddar) together until well-blended. Transfer to 8x11 pan (or other baking pan).
4. Sprinkle the remaining 3/4 C of cheese evenly on top.
5. Bake in preheated oven for 15 minutes, then Broil for 2 minutes to lightly brown the top of the cheese.
6. Serve with veggies/chips/bread of your choice. It was a hit with celery!
Serving Size: Makes 20 1/4 C Servings
Nutritional Info Amount Per Serving
- Calories: 127.9
- Total Fat: 8.0 g
- Cholesterol: 39.2 mg
- Sodium: 584.4 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.0 g
- Protein: 11.6 g
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