Tuesday, April 17, 2012

20(ish)--- Lighter Buffalo Chicken Dip

We went to Las Vegas last month.  I know what you're thinking. What was a pregnant girl doing in Vegas?  Well, this pregnant girl was shopping, eating (mainly pistachio gelato), and spending quality time with fantastic friends.  Another of the spectacular things that I ate was Buffalo Chicken Dip at Holsteins.  All you Pinteresters out there may be familiar with this one-- it gets a lot of attention.  One bite and I knew that I had to health-ify it a bit by adding some veggies and not using ranch dressing as my base.  The verdict? Just as good, if not better (spoken by my hubbster).

Lighter Buffalo Chicken Dip
Serves 6

1 lb chicken breast, trimmed, boiled and shredded
3/4 cup hot sauce
1/2 cup low fat ricotta cheese
1/2 cup blue cheese crumbles
3 celery stalks, chopped
1/2 cup yellow onion, chopped

Preheat oven to 350 degrees.  Whisk together hot sauce and ricotta cheese.  Fold in shredded chicken, celery, onion and 1/4 cup of blue cheese.  Transfer mixture into a shallow baking dish and sprinkle with remaining blue cheese.  Bake for ~20 minutes or until bubbly.

Serve hot with celery and carrots sticks, pita chips, or tortilla chips.

Nutrition Info per 1 serving (~1/2 cup): 195 calories, 7 g fat, 27 g protein, 4 g carbohydrates, 0.5 g fiber


  1. I so need to try this! My BFF makes the full fat heart attack version all of the time and this would be a killer substitute!

  2. I just tried buffalo chicken dip for the first time over the holidays and fell in love with it. Your recipe is way more healthy than the version I tried, which definitely motivates me to try it out at home! Thanks for a great recipe.