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Reduced Fat Buffalo Chicken Dip

by on January 30, 2015 in Appetizers, Cold Dips January 30, 2015 AppetizersCold Dips
See post on Rachel Hanawalt’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This recipe has the kick and creamy, cheesy goodness of the traditional dip, but with half the fat!

Ingredients

  • 8 ounces, weight Neufchatel Or Low-fat Philadelphia Cream Cheese
  • ⅔ cups Bolthouse Farms Yogurt Classic Ranch Dressing
  • 4 Tablespoons Hot Sauce, Or To Taste
  • 2 cans (10 Oz. Size) Chicken In Water, Drained And Shredded
  • 2 cups Shredded Reduced-fat Cheddar Cheese
  • 3 stalks Celery, Finely Diced
  • 3 pounds Jicama Or Kholrabi, Sliced Thin

Preparation

Combine neufchatel, ranch dressing, and hot sauce in a bowl and mix well until smooth. Stir in drained and shredded chicken, shredded cheese, and diced celery until combined.

Peel jicama or kholrabi (or both), then cut into thin slices. I have a football-shaped cookie cutter, so I cut my jicama into football shapes, but that’s totally optional.

You can serve the dip immediately with the vegetable slices, or keep dip chilled in refrigerator for up to 1 week.

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Daily Inspiration on 2.1.2015

This is a very tasty dip/spread. I made per instructions with the exception of the jicama. Don’t hold back on the hot sauce (can’t believe I’m saying that : ) as you really want it to resemble hot wings. Once the dip has had time to really come together, I might add a touch more than the 4 tbsp. hot sauce — we’ll see : ) Can’t wait to take this dish to our Super Bowl get-together today. Nancy : )

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