Who isn't obsessed with good 'ole buffalo chicken dip? Did you know the traditional recipe is loaded with calories, saturated fat, and sodium :( especially if you are using shredded canned chicken! So make this one instead. My trick is to not tell anyone at gatherings/tailgates that this is a skinny version and no one has ever tasted a difference!
Ingredients:
2 boneless, skinless chicken breasts
Salt and Pepper to taste
Garlic powder
1 cup of fat-free plain Greek yogurt (I used Chobani)
1/2 cup of Frank's Red Hot
1/3 less fat cream cheese (Philadelphia) or fat-free cream cheese
2-3 tablespoons of Ranch seasoning packet (you can add more or less to taste)
salt and pepper to taste
1/2 cup of part-skim mozzarella
Directions:
Chicken: Preheat oven to 425 degrees. On a cooking sheet, spray cooking spray or olive oil. Season the chicken breast with salt, pepper, garlic powder. Bake for 25 minutes. Immediately take the chicken out and place in either Kitchen Aid to shred the chicken or use two forks and shred by hand. It is important to do this which the chicken is still very hot because it will be much easier!
Crockpot: While the chicken is cooking, place all the other ingredients in a crockpot on medium. Stirring occasionally. By the time the chicken is done, the mixture should all be melted, stir in the shredded chicken. Keep crockpot on low.
Cut up some carrots, celery, English cucumber, to serve with the dip and also some tortilla chips. You can also garnish the dip with green onions, chives, or crumbled blue cheese.