Thursday, September 22, 2011

Amanda's Better For You Buffalo Chicken Dip

No tailgate would be complete without something buffalo-flavored and buffalo chicken dip is always a fan favorite.  As delicious as it is, I have a hard time stomaching the more traditional recipe which typically includes a block of cream cheese and half a cup of ranch or blue cheese salad dressing. 

I knew I could do better with two simple improvements.  My version involves a few more steps, but the end result is so worth it. 

First, I used real food.  The only thing that wasn't close to its natural state was the bottled hot sauce.  Real chicken breasts were used instead of canned chicken.  The cream cheese and bottled salad dressing were swapped out for cottage cheese (trust me, you won't notice).  The end result was still a creamy, gooey dip consisting of real foods your body will recognize.  What was missing was a bunch of artificial, processed ingredients with names that are hard to pronounce  (if you can't pronounce it, don't eat it!).

Second, I added veggies that typically accompany dishes with buffalo sauce.  It was a great way to add volume to the recipe without the extra calories.  That means you get to eat more, FYI.  They also upped the nutritional content since they come equipped with lots of wonderful vitamins.  

Oh, and did I mention it's still freakin' delicious? 

Amanda's Better For You Buffalo Chicken Dip
  • 2 cups of shredded chicken breast
  • 1 1/2 cups nonfat cottage cheese
  • 1/4 - 1/2 cup hot sauce, depending how much heat you prefer
  • 1/2 cup blue cheese crumbles
  • 1 tsp olive oil
  • 2 celery ribs, finely chopped
  • 4-5 baby carrots, finely chopped
  • 1/4 cup onion, finely chopped
Toss a couple chicken breasts in a crock pot with water and season with salt and pepper.  Once cooked through, use two forks to shred.  This can be done a day or two ahead of time and stored in the fridge.  It took about one pound of chicken breasts to yield 2 cups shredded for me.

Place cottage cheese in a food processor or blender.  Blend until smooth and creamy.

Heat olive oil over medium heat in a skillet.  Add carrots, celery, and onion.  Saute about 8 minutes, until soft.

Add all ingredients together and mix well.  Place mixture in a baking dish and bake at 350 degrees about 20-25 minutes until bubbly.

Serve with whole grain tortilla chips and carrot and celery sticks.



Get in my belly
(This is half the recipe)

Below is a comparison of my recipe with a popular one made with low-fat cream cheese and fat-free ranch salad dressing.



 You could probably top that if you went with organic varieties.  I just used what is easily found in any grocery store.  Hope you enjoy!  On that note...

Image Detail

 GO PENN STATE!!! 
Let's not play like last weekend, ok guys?

1 comment:

Anonymous said...

SO EXCITED to try your recipe. Thanks for developing it and posting! I, too, have been dying for a healthier way to enjoy my favorite dip.