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Tuesday, August 24, 2010

BUFFALO CHICKEN DIP!






This is a great dish to take as an appetizer this fall! It is somewhat healthy and no one will even know!

You can also make this in the microwave if you are running short on time.

INGREDIENTS:

2 (10 ounce) cans chicken breasts
1 (8 ounce) packages fat free cream cheese, softened-
1/2 cup frank's redhot original cayenne pepper sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat free ranch dressing
1/4 cup fat-free Greek yogurt

Preheat oven to 350 degrees.2Place cream cheese in a medium bowl and stir until smooth.

Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt.

Stir in chicken until thoroughly combined.

Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.

Bake in the oven for 20 minutes, or until mixture is heated through.

Stir well and enjoy!

P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we've also dunked baked tortilla chips into it and used it as a sandwich spread!

6 comments:

Jason and Lisa Clark said...

I love this recipe but the one I make has hot wing sauce in it. May need to change it up and try this one. I can eat my weight in this stuff.

tammie said...

can't wait to try it. I made your sisters buffalo chicken cornbread and made it with skim milk, 2% cheddar and lite blue cheese. 6 pts a slice and it was so yummy with lite blue cheese dressing on the salad.

Stephanie said...

YUM! Sounds like something I may not be able to stop eating!

jennifer renfrow compton said...

Sounds wonderful. I def. need to try this out. Thanks for sharing!

Kim said...

One of my favorites - love that this is a lower fat version. This is always the first thing gone at dinners, etc. that I bring it to.

Jenny Griffin Dukes said...

Thank you very much for sharing all of your recipes. I can NOT cook at all, so I really appreciate the seemingly easier ones you put on your blog. Thanks again!