Buffalo Chicken Dip

July 15, 2019

Buffalo Chicken dip always reminds me of the fall time.....is it too soon to talk about fall? I've just gotten back from the beach and I've gotten my summer beach fix and food and now I am super ready for the fall time. 

 

plus, pumpkin spiced lattes..duh.

Now - this isn't just any buffalo chicken dip, this is a MACRO FRIENDLY buffalo chicken dip!!! Macros are listed below in recipe. Super high in protein and super cheesy and spicy. With the nice cool down of the fresh chives. 

 

Even if you are not counting your macros or looking for an alternative version....this will still give you the buffy taste you've always desired. Trust me. 

Fat free cream cheese and fat free cheddar have always been hard for me to find until one day... I was randomly shopping through Wegmans and they HAD IT. I am a true Giant shopper and I am never able to find many fat free dairy's there. 

 

So Wegmans it is...they have it all people. 

I mean just look it. You will not be able to tell the difference...and it is perfect for leftovers! If you have leftover chicken this is the perfect way to use it up!

 

Now what are you waiting for?! Quit reading and start cooking!!!!

 

Buffalo Chicken Dip

 

yield: 4 servings

prep/assembly time: 10 minutes

bake: 25-30 minutes  

macros: 1 serving - 1.5F 15.5C 40.5P

 

Ingredients:

  • Fat Free Cream Cheese (8 oz)

  • 1 3/4 c (196g) Fat Free Cheddar Cheese 

  • 1/2 c (56g) Fat Free Mozzarella Cheese

  • 8 oz Chicken Cooked (I used boneless skinless chicken breast)

  • 1/2 c Franks Buffalo Sauce

  • 6 Tbs Fat Free Ranch Dressing

  • 1 tsp Garlic minced

  • 1/4 tsp salt (or more if needed)

  • 1/4 tsp fresh black pepper

  • 1 Tbs chives (optional)

  • Ranch flavored crackers (optional and not included in macros)

 

Directions:

  1. Cook your chicken if you do not have it already cooked (I used leftover chicken from the night before)

  2. Preheat oven to 400 degrees

  3. Mix together all ingredients in a bowl (reserving 1/2 c cheddar cheese for topping before baking)

  4. Dump into an oven safe dish, top with remaining 1/2 c cheese, cover with foil, and bake for 25 minutes until bubbly and hot!

  5. Drizzle over more hot sauce if desired and chopped chives

  6. Enjoy!!

 

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