I’ve healthified and balanced this one out and having chips is included in that balance.…you’re welcome.
Create a flavorful Buffalo Chicken Dip by mixing shredded rotisserie chicken with a creamy blend of low-fat cottage cheese and nonfat Greek yogurt. Infuse a spicy kick with Frank's Red Hot sauce and enrich the taste with coconut aminos. Season the dip with pepper, onion powder, and garlic powder, adding optional crumbled blue cheese for extra depth. Bake until hot and bubbly, then garnish with chopped chives or scallions. Delight your guests with this zesty and creamy dip at your next gathering!
INGREDIENTS
4-5 c cooked chicken, shredded (I used the whole bag from Costco of pulled rotisserie)
1/3 c low-fat cottage cheese
1/3 c nonfat Greek yogurt
1/2 c hot sauce, used Frank’s red hot
1/4 c blue cheese, crumbled (optional, it’s strong)
1 T coconut aminos
1 t pepper
1 t onion powder
1 t garlic powder
chopped chives or scallions (optional topping)
STEPS
Combine all ingredients in a bowl. Stir well.
Pour into a 9x13 glass dish and bake at 400° for 20-25 min.
Switch to broil for a few if desired to brown the top. I topped mine with some chives after baking but scallions would be yummy and festive too.
Buffalo Chicken Dip
Ingredients
- 4-5 c cooked chicken, shredded
- 1/3 c low-fat cottage cheese
- 1/3 c nonfat Greek yogurt
- 1/2 c hot sauce, used Frank’s red hot
- 1/4 c blue cheese, crumbled (optional, it’s strong)
- 1 T coconut aminos
- 1 t pepper
- 1 t onion powder
- 1 t garlic powder
- chopped chives or scallions (optional topping)
Steps
- Combine all ingredients in a bowl. Stir well.
- Pour into a 9x13 glass dish and bake at 400° for 20-25 min.
- Switch to broil for a few if desired to brown the top. Top with chives or scallions.
Nourishment Breakdown
Calories
150Fat
5 gStarch/Carbs
0 gProtein
27 gPROTEIN chicken, yogurt, cottage cheese
FAT blue cheese, chips if having
FIBER celery or veggies for dipping
CARB/STARCH chips if having