Lower Fat Buffalo Chicken Dip |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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I modified a recipie that I found on the 'Zaar to be less calories and fat. This also does not use as much hot sauce - I made the recipe with a lot less hot sauce, and it was still very spicy. I do not know how the other recipies are edible! Ingredients:
2 (8 ounce) packages reduced-fat cream cheese |
1 cup light blue cheese dressing |
1/2 cup monterey jack cheese, shredded |
1/2 cup 2% cheddar cheese, shredded |
2 lbs chicken breasts |
12 ounces hot sauce, divided |
Directions:
1. Cook the chicken breast in the hot sauce - about 1/2 a bottle will cover it. Set aside to cool.
2. While chicken cools, soften cream cheese in microwave. Combine cream cheese and bleu cheese dressing in mixer. Stir in Monteray jack cheese.
3. Strain chicken and chop into bite sized pieces - shred if possible.
4. Layer chicken in a 9x13 dish.
5. Sprinkle with hot sauce - this is to taste. I added just enough to cover the chicken, but did not use all the sauce - probably less than 1/4 cup of hot sauce.
6. Add the cream cheese mixture next, spreading to cover chicken.
7. Top with the cheddar cheese.
8. Bake in 375 degree oven for 15 minutes or until bubbly.
9. Serve with Scoops, celery, carrot sticks, cucumber.
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