It’s easy to go overboard for celebrations like the super bowl when you’re surrounded by high calorie snacks. Think of ways to make these party classics a bit lighter! Try this buffalo chicken dip instead of loading up on chicken wings. You can serve it with an assortment of vegetables and some whole grain tortilla chips! For more suggestions, contact Sante’s Registered Dietitian, Morgan Schulte.
• 4 oz. (half a block) reduced-fat (or fat-free) cream cheese, softened
• 1 cup plain nonfat Greek yogurt
• 1 cup shredded part-skim Mozzarella cheese
• 1/2 cup hot sauce (I prefer Frank’s)
• 1/2 cup crumbled light blue cheese
• 1 Tbsp. ranch seasoning (optional)
• 3 cups shredded cooked chicken
Preheat oven to 350 degrees F.
In a large bowl, stir all ingredients together until well-mixed. Transfer mixture to a small greased baking dish, and bake for 30 minutes or until the cheese is melted and the edges begin to slightly brown. Remove and serve immediately.
TO MAKE ON THE STOVE:
Stir all ingredients together in a medium saucepan until combined over medium-low heat. Continue heating for about 10-15 minutes, stirring occasionally, until the cheese is melted and the dip is simmering. Remove and serve immediately.
TO MAKE IN THE SLOW COOKER:
Stir all ingredients together in a slow cooker until combined. Heat on low for 4 hours or until the cheese is melted. Serve immediately.
Per ½ cup serving: 250 calories, 12 g fat, 26 g protein, and 9 g carbohydrate.