Hello! I’m still working on getting back into the swing of things after Thanksgiving (things such as exercising and food prepping and just in general being productive). This weekend Michael came to visit, and I made one of his favorite dishes – Buffalo Chicken Dip. I also love buffalo chicken dip, however, as it’s usually made with lots of rich cream cheese, it doesn’t necessarily always agree with me. So I set out to make my own, healthier version of this favorite appetizer.

This was a super easy dish to throw together. Here’s all you need…

Print Buffalo Chicken Dip (healthy and still delicious) Ingredients: 16 oz of shredded chicken (I boiled 3 chicken breast halves and then after they cooled, shredded them and it was just over 16 oz)

2 c. of cottage cheese (I used 1%)

1 c. of light Ranch dressing (or you could use fat free if you wanted to)

3/4 c. of hot sauce (I used the GIANT version of Frank's Red Hot) (also, this can be adjusted to your liking. I don't like super hot so I just used 3/4 cup and it was very mild. If you love spicy foods, increase it as much as you want)

1 (8oz) package of reduced fat shredded cheddar jack cheese

1 package of celery for dipping Method: Preheat the oven to 350 degrees F. In a large bowl, add the shredded chicken. You can either add the cottage cheese as is, or, you can do what I did and throw it in the blender for a minute to get it nice and smooth, then add it to the chicken. Add in the Ranch, hot sauce, and 6 oz of the shredded cheese. Mix everything together well. Spread the dip into a 9x9 pan or a pie or casserole dish. Sprinkle the remaining 2 oz of shredded cheese on top and bake, uncovered for about 30 minutes until the dip is bubbling and the cheese is starting to brown on top. Allow to cool a few minutes before eating. Clean the celery stalks and chop off the rough ends. Use the celery to scoop up the dip and enjoy! 3.1 http://www.healthyvittlesandbits.com/2013/12/10/buffalo-chicken-dip-healthy-and-still-delicious/

This dip was filling because it’s packed with protein from the chicken and cheeses. And by using celery instead of chips or bread, this is a very low carb way to enjoy an old favorite. (Without accounting for the celery), it only has 6 grams of carbohydrate per very large serving (I analyzed this recipe to be 8 servings, but I can’t tell you what volume that makes a serving to be. I can tell you, that Michael and I ate this all weekend, and each time we ate a lot of it, basically ate it as a meal, and it worked out to about 8 servings).

For those of you who like to keep track, here are the macros:

For 1 large serving (makes 8 large servings):

kcal = 250

CHO = 6 grams

FAT = 15 grams

PRO = 25 grams

Annnnnnndddd, just because it’s been a while since I posted a puppy picture, here’s some handsome shots of Big Toby…

Aaannnnnnddd, now back to food. If you’re interested in other healthy dips and spreads be sure to check out this Avocado Hummus:

Or, if you are just as in love with avocados as I am, be sure to include this Avocado Sauce on your next burger:

You can also try this incredibly simple and healthy Chia Seed Jam:

Or this Peanut Butter and Greek Yogurt Apple Dip:



If you do give this Buffalo Chicken Dip a shot, I’d love to hear what you think. Let me know if you think of any great things to add to it (I was half contemplating adding chunks of avocado in there, but I resisted the urge).

What delicious things did you make/eat this weekend?

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