Here in PA (and in most of America), Sundays mean football, and football means Buffalo Chicken Dip. Nothing compliments interceptions and touchdowns like the creamy, spicy, comfort of a good buffalo chicken dip.
I snagged this recipe from Gimme Some Oven, where she took a regular buffalo chicken dip recipe and lightened it up by adding some greek yogurt and using light cheese. I figured I may as well save some calories, so I went for it.
Here’s what you need:
4 oz reduced fat cream cheese
8 oz plain greek yogurt
1 cup reduced fat part-skim mozzarella
1/2 cup of hot sauce (Frank’s hot sauce is my fave)
~2 oz crumbled light blue cheese
3 cups of cooked shredded chicken
(optional) 1-2 tbsp of ranch seasoning
Step 1: Preheat oven to 350 F.
Step 2: Throw everything into a bowl. Yes, it will look like crap.
Step 3: Mix it up until it looks like buffalo chicken dip. Put into a greased baking dish.
Step 4: Bake for 25 minutes. Then take it out, top with some additional mozzarella and blue cheese, and bake for another 5 minutes or so, until cheese is melted.
Step 5: Serve warm with tortilla chips or celery if you’re looking to keep it light.
Step 6: Gorge yourself in the buffalo chicken goodness, then quietly slip into a delicious food coma.
Trust me, when it comes to buffalo chicken dip, everyone’s a winner. Yay sports!
Let me know if you try this/how it comes out. Bon Apetite!