Lightened Up Buffalo Chicken Dip

Name: Lightened Up Buffalo Chicken Dip
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 8 oz (226 g) carrots; 1/2 tbsp (7.5 g) olive oil; pinch salt; dash black pepper; 2 cups (250 g) cooked boneless skinless chicken, shredded; 1/3 cup (80 g) hot sauce; 1 cup (226 g) plain nonfat greek yogurt; 1/2 cup (113 g) nonfat cottage cheese; 1/2 cup (56 g) shredded cheddar cheese; 2 tbsp (30 g) minced garlic; 1 tbsp (15 g) dijon mustard; 2 tsp paprika; 2 tsp chili powder; 2 tsp garlic powder; 2tsp onion powder; 1/2 tsp black pepper; 1 tbsp dried parsley or oregano; 1 tbsp (10 g) grated parmesean cheese

6 steps

Prep:10minCook:50min

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

Updated at: Thu, 18 Apr 2024 11:50:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories87.5 kcal (4%)

Total Fat3.3 g (5%)

Carbs5 g (2%)

Sugars1.8 g (2%)

Protein9.5 g (19%)

Sodium326.8 mg (16%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Roasted Carrots

226gcarrots

7.5golive oil

salt

black pepper

Rest of Dip

250gboneless skinless chicken

cooked, shredded

⅓ cuphot sauce

1 cupplain nonfat greek yogurt

½ cupnonfat cottage cheese

56gcheddar cheese

shredded

30gminced garlic

15gdijon mustard

2 tsppaprika

2 tspchili powder

2 tspgarlic powder

2 tsponion powder

½ tspblack pepper

1 Tbspdried parsley

or oregano

10gparmesean cheese

grated

Instructions

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

carrots226g

olive oil7.5g

salt

black pepper

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

boneless skinless chicken250g

hot sauce⅓ cup

plain nonfat greek yogurt1 cup

nonfat cottage cheese½ cup

cheddar cheese56g

minced garlic30g

dijon mustard15g

paprika2 tsp

chili powder2 tsp

garlic powder2 tsp

onion powder2 tsp

black pepper½ tsp

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

cheddar cheese56g