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Description
  This buffalo chicken dip is great for your raw vegetables, crackers, or chips, tastes better than the original, and won't leave you feeling sick from all the cream cheese. I cut back on the cheese, and added some additional spices and also some roasted carrots for extra flavor and nutrition. The Super Bowl was a few days ago, so I'm a bit late, but whatever. Other great gameday dips are High Protein Spinach Artichoke Dip and Low Fat French Onion Dip, which I highly recommend

Time
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hours

 Cost
Total Cost: $5.52
Cost per Serving: $0.46
Ingredients
Roasted Carrots
- 8 oz (227 g) Carrots ($0.54)
- 1/2 tbsp (7 g) Extra virgin olive oil ($0.09)
- Pinch (0 g) Salt ($0.00)

Rest of Dip
- 9 oz (255 g) Shredded rotisserie chicken ($1.68)
- 5 tbsp (75 g) Hot sauce ($0.34)
- 1 cup (227 g) Plain nonfat greek yogurt ($0.89)
- 1/2 cup (113 g) Nonfat cottage cheese ($0.49)
- 1/2 cup (56 g) Shredded cheddar cheese ($0.55)
- 2 tbsp (30 g) Minced garlic ($0.18)
- 1 tbsp (15 g) Dijon mustard ($0.06)
- 2 tsp (5 g) Paprika ($0.08)
- 2 tsp (5 g) Chili powder ($0.06)
- 2 tsp (6 g) Garlic powder ($0.07)
- 2 tsp (5 g) Onion powder ($0.07)
- 1/2 tsp (1 g) Black pepper, ground ($0.03)
- 1 tbsp (2 g) Parsley, dried ($0.20)
- 4 tsp (10 g) Grated parmesan cheese ($0.13)

Instructions
1.  Heat your oven to 400F, and line a cookie sheet with parchment. Cut your carrots into strips, and add to the pan. Season with salts and olive oil, and roast for 25-30 minutes. Transfer to a food processor, blend until finely chopped, and set aside

2.  Lower your oven to 350F, and spray an 8" square pan with oil

3.  For the chicken, I like to buy a store bought cooked rotisserie chicken, and shred it with my hands. It's cheaper and easier, and I can save all the unused bits for a stock. You can probably also get away with 2 12.5 oz cans (drained and rinsed) of chicken, or you can also cook your own chicken and shred it. I would aim for about 2 cups (250 g) of cooked shredded chicken

4.  Mix all ingredients (shredded chicken, hot sauce, yogurt, cottage cheese, cheddar cheese, minced garlic, dijon mustard, paprika, chili powder, garlic powder, onion powder, and black pepper) together in a large bowl except the parsley and parmesan cheese

5.  Transfer the dip to the pan, and top with your remaining cheese, as well as the parsley. Bake at 350F for 25 minutes (covered). Broil the top for a few minutes to brown the cheese if desired, and serve warm


6.  Note - typically buffalo chicken dip is cooked, but honestly I think I prefer it "raw", as it's creamier. It's up to you

Nutrition Facts
------------------------------------------
Servings: 12
Calories: 86
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Total Fat: 3.0g (4 %)
 Saturated Fat: 1.3g (6 %)
 Trans Fat: 0g
 Polyunsaturated Fat: 0.2g
 Monounsaturated Fat: 0.4g
Cholesterol: 19mg (6 %)
Sodium: 536mg (23 %)
Total Carbohydrate: 4.8g (2 %)
 Dietary Fiber: 1.0g (4 %)
 Sugar: 2.0g
Protein: 9.3g (19 %)
------------------------------------------
Vitamin B12: 0.1mcg (6 %)
Vitamin D: 0mcg (0 %)
Potassium: 122mg (3 %)
Calcium: 85mg (7 %)
Magnesium: 7mg (2 %)
Iron: 0.4mg (2 %)
------------------------------------------
 Glycemic Index: 37.8
Glycemic Load: 1.9
Sources of Inspiration
https://thecleaneatingcouple.com/healthy-buffalo-chicken-dip/

Alternative Recipe Link (Whisk / Samsung Food)
https://s.samsungfood.com/aFCbv