Skinny Buffalo Chicken Dip
This skinny Buffalo Chicken Dip is the result of that junk food binge (you might say I took one for the team). Shredded chicken breasts replace the fattier dark meat, and a combination of Neufchatel (look for it next to the cream cheese in the grocery store) and Greek yogurt give it the creaminess of a dip. We added part-skim Mozzarella to make this cheesy like my friend’s dip, but you could substitute part or all of that for more Greek yogurt to make yours even leaner. Tangy hot sauce and a little bit of crumbled blue cheese create the familiar flavor of Buffalo chicken. Combine everything and bake until bubbling; serve hot with raw veggies like celery sticks, baby carrots, cherry tomatoes, or cucumber slices, and enjoy!
Prep Time: 10 min. Cooking Time: 30 min. Yield: 8 servings, about ½ cup dip and ½ cup veggies each
21 Day Fix portion:
Ingredients: 2 oz. Neufchatel cheese, softened 1½ cups reduced fat (2%) plain Greek yogurt ¾ cup shredded part-skim Mozzarella cheese ⅓ cup cayenne pepper hot sauce ¼ cup crumbled blue cheese 1½ cups shredded cooked chicken Nonstick cooking spray 4 cupsvraw vegetables (like celery sticks, carrots sticks, jicama sticks, cherry tomatoes, and cucumber slices) Preparation: 1. Preheat oven to 350º F. 2. Combine Neufchatel cheese, yogurt, mozzarella cheese, hot sauce, blue cheese, and chicken in a medium bowl; mix well. 3. Place in a 1½-quart baking dish that is lightly coated with spray. Bake for 25 to 30 minutes, or until cheese is melted and edges begin to slightly brown. 4. Serve immediately with raw vegetables for dipping.