If you have ever checked out my recipes, you know I am a big fan of buffalo chicken dip. It is delicious and pretty much a necessity for our football days. Now that I am watching what I eat I was scared to make it. I mean it is pretty fattening. Then I had a bright idea to make a ‘skinny’ version. the two main fattening ingredients are able to be replaced and it cuts the calorie count down a ton! So here is the skinny buffalo chicken dip recipe!

‘Skinny’ Buffalo Chicken Dip

Ingredients:

1 pound boneless, skinless chicken breast

2- 8oz packs of Fat-Free Cream Cheese, softened

3/4 cup of Franks Red Hot Pepper Sauce (you can use more or less to taste)

3/4 cup Fat-Free Ranch Dressing

shredded cheddar cheese to cover (I didn’t use reduced fat cheese, but of course that would be ideal in the skinny version!)

celery for dipping

Instructions:

Preheat oven to 350.

Boil chicken until cooked. Drain, Cube or shred and return to pan.

Add remaining ingredients minus cheddar cheese and heat until mixture is thoroughly combined.

Pour mixture into 8×8 baking dish. Cover top with shredded cheese (I use about 1 cup of cheddar). Place in oven for approximately 20-30 minutes. Once the cheese is melted, remove from oven and let cool 10-15 minutes. Serve with celery for a great party snack. (Or cut into 6 pieces and serve as a meal as we did this week!)

 

 

Nutrition Info:

Used as a meal, cut into 6 portions (not counting celery)

Calories: 393

Carbs: 10

Fat: 23

Protein: 38