Buffalo Chicken Dip

By ldelmas

Ingredients

• Serves 16
• Ingredients
• 8 ounces tub-style reduced-fat cream cheese
• 2 tablespoons light mayonnaise
• 1/2 cup low-fat buttermilk
• 6 tablespoons hot wing sauce (like Frank’s Red Hot Wings)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups shredded cooked chicken
• 1/2 cup finely grated carrot
• 1/3 cup finely diced celery
• 1/3 cup crumbled or grated blue cheese (about 1 ounce)
• 2 green onions, finely chopped

Preparation

Step 1

1. Preheat the oven to 350°F.

2. In a medium bowl, whisk together the cream cheese, mayonnaise, and buttermilk. Whisk in the hot sauce, garlic powder, and onion powder until well combined.

3. Fold in the chicken, carrot, and celery. Transfer mixture to a 1½ quart oven-safe dish and bake for 15 minutes. Remove from the oven, top with blue cheese, and bake for 5 minutes. Garnish with chopped green onions and serve.

DARE TO COMPARE: The traditional recipe for this dip had a hefty 210 calories, 17 grams of fat, and 690 milligrams of sodium per quarter cup serving. This dip boasts half the sodium, 1/3 of the calories, and 75% less fat than the original recipe.

NUTRITION INFORMATION PER SERVING:(scant ¼ cup) Calories 70