Ultimate healthified buffalo chicken dip (+few extras)

 
 
***Welcome Pinterest visitors!! So glad you liked my healthified buffalo chicken dip (it IS as good as it looks – maybe even better 😉 ). I have lots of other juicy content on the blog so I hope you stick around and do a little digging. For other fun healthy appetizers, you may want to try roasted red pepper, tomato and anchovy crostini, tofu and mushroom lettuce cups, double tomato bruschetta or chipotle-lime two-bean hummus. And for something a little indulgent, the pizza monkey bread is always a HUGE hit! For more ideas, check out my favorite recipes page on top. Thanks again for coming!! 😀 ***
 

Onto the post…

Hi y’all (I’m currently in the airport on the way to New Orleans, so I’m getting myself in the mood). Happy Friday!! I am obviously in a great mood since vacation is just hours away. The weekend is just around the corner for you too, so I wanted to share a quick and easy recipe with you before I shut my computer down for a few days.

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Buffalo sauce. OMG, I love buffalo sauce. If I didn’t worry about killing my taste buds, I’d be totally cool with covering everything in it – breakfast, lunch and dinner. Something about how acidic and spicy it is. LOVE.

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Luckily, it’s football season so instead of bathing myself in it (gross + I don’t have anything to wear with neon orange Smile with tongue out), I can just show up to a football-watching party with a buffalo sauce covered concoction and be the most popular person in the room. Win-win. Smile

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A lot of buffalo chicken dip recipes call for canned chicken (eww) and butter (totally unnecessary). I came up with this on a whim the other day and it was the best buffalo chicken dip I’ve ever had. It’s not exactly health food but it’s just a little lighter.

Ultimate healthified buffalo chicken dip (serves a crowd)

  • 2 poached chicken breasts, shredded
  • 2 packages (8oz ea) neufchatel (low fat cream cheese), softened
  • 1 cup low fat sour cream
  • 3/4 cup Frank’s RedHot buffalo wing sauce
  • 1 teaspoon of garlic powder
  • 1.5 cups shredded reduced fat cheese (I used 1/2 mozzarella, 1/2 cheddar), divided
  • Baby carrots and pita chips for dipping

Instructions:

1. Preheat oven, or toaster oven, to 350*.

2. Mix all ingredients together, hold 1/2 cup cheese. The Kitchen Aid with a paddle attachment does an amazing job of creaming it all together. Super easy!

3. Transfer to 9×5 loaf fan (or another baking dish), sprinkle remaining cheese over the top.

4. Bake for 15 minutes.

4. Broil for 1-2 minutes to get the cheese extra golden on top.

Enjoy!!

Creamy, buffalo-saucy, cheesy. Dig in!

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For a few extra snacks, consider making the Eat, Drink and be Vegan two-olive sundried tomato hummus.

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And Trader Joe’s blueberry goat cheese is perfect for those craving something a little sweeter… or  those that may just be goat cheese obsessed Winking smile [I’m both!]

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This stuff seriously tastes like cheesecake. Crazy awesome!

One of my 2011 goals (btw, I should really look at those again) was get into sports watching. I may not be a die-hard football fan just yet, but I’ve got the game day snacks down for sure! Smile

Do you love buffalo sauce? Any favorite game friendly snacks?

*Last reminder about the Pomi giveaway. I’ll be announcing the winner on Monday.*

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