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Monday, January 28, 2013

Buffalo Chicken Dip

1/3 – ½ cup Frank’s RedHot Cayenne Pepper Sauce

4 oz. light cream cheese

6 oz. plain green yogurt

1 cup shredded cooked chicken breast

½ cup Bolthouse Ranch dressing

1/8 cup reduced fat bleu cheese crumbles

¼ cup low fat shredded Cheddar cheese

Preheat oven to 350 degrees F.  Combine ingredients (sauce through bleu cheese crumbles) and place into a greased baking dish.  Top with shredded cheddar.  Bake for 20-25 minutes or until hot and bubbly throughout.  Serve with your favorite crackers or toasted baguette slices. 

Nutrition Facts per ¼ cup dip: 70 calories, 3.5 g fat, 200 mg sodium, 2 g carb, 6 g fiber
Now You're Cookin',
Chef Alli