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 hour
Cost
Total Cost:
Cost per Serving:
$0.47
Ingredients
Serving(s)
Roasted Carrots
- 8 oz Carrots
- 1/2 tbsp Extra virgin olive oil
- Pinch Salt
Rest of Dip
- 9 oz Shredded rotisserie chicken
- 1/3 cup Hot sauce
- 1 cup Plain nonfat greek yogurt
- 1/2 cup Nonfat cottage cheese
- 1/2 cup Shredded cheddar cheese
- 2 tbsp Minced garlic
- 1 tbsp Dijon mustard
- 2 tsp Paprika
- 2 tsp Chili powder
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1/2 tsp Black pepper, ground
- 1 tbsp Parsley, dried
- 4 tsp Grated parmesan cheese
Instructions
Cook Mode Off: Prevents screen dimming
- 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
- Lower your oven to 350F, and spray an 8" square pan with oil
- 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
- 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
- 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
- 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
------------------------------------------
Total Fat: 3.1g (4 %)
Saturated Fat: 1.3g (7 %)
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 0.4g
Cholesterol: 20mg (7 %)
Sodium: 538mg (23 %)
Total Carbohydrate: 5.1g (2 %)
Fiber: 1.0g (4 %)
Net Carbs: 4.1g
Total Sugar: 1.9g
Added Sugar: 0.0g (0%)
Protein: 9.1g (18 %)
Total Fat: 3.1g (4 %)
Saturated Fat: 1.3g (7 %)
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 0.4g
Cholesterol: 20mg (7 %)
Sodium: 538mg (23 %)
Total Carbohydrate: 5.1g (2 %)
Fiber: 1.0g (4 %)
Net Carbs: 4.1g
Total Sugar: 1.9g
Added Sugar: 0.0g (0%)
Protein: 9.1g (18 %)
------------------------------------------
Vitamin B12: 0.18mcg (8 %)
Vitamin D: 0mcg (0 %)
------------------------------------------
Calcium: 85mg (7 %)
Iron: 0.42mg (2 %)
Magnesium: 8mg (2 %)
Potassium: 134mg (3 %)
------------------------------------------Vitamin B12: 0.18mcg (8 %)
Vitamin D: 0mcg (0 %)
------------------------------------------
Calcium: 85mg (7 %)
Iron: 0.42mg (2 %)
Magnesium: 8mg (2 %)
Potassium: 134mg (3 %)
Glycemic Index:
37.8
Glycemic Load:
1.9