Lightened Up Buffalo Chicken Dip

This buffalo chicken dip is great for your raw vegetables, crackers, or chips, tastes better than the original, and won't leave you feeling sick from all the cream cheese. I cut back on the cheese, and added some additional spices and also some roasted carrots for extra flavor and nutrition. The Super Bowl was a few days ago, so I'm a bit late, but whatever

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat your oven to 400F, and line a cookie sheet with parchment. Cut your carrots into strips, and add to the pan. Season with salt, pepper, and olive oil, and roast for 25-30 minutes. Transfer to a food processor, blend until finely chopped, and set aside

Step 2

Lower your oven to 350F, and spray an 8" pan with oil

Step 3

For the chicken, I like to buy a store bought cooked rotisserie chicken, and shred it with my hands. It's cheaper and easier, and I can save all the unused bits for a stock. You can probably also get away with 2 12.5 oz cans (drained and rinsed) of chicken, or you can also cook your own chicken and shred it

Step 4

Mix all ingredients together in a large bowl except the parsley and parmesan cheese

Step 5

Transfer the dip to the pan, and top with your remaining cheese, as well as the parsley. Bake at 350F for 25 minutes (covered). Broil the top for a few minutes to brown the cheese if desired, and serve warm

Step 6

Note: typically buffalo chicken dip is cooked, but honestly I think I prefer it "raw", as it's creamier. It's up to you

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