Healthish Buffalo Chicken Dip
By Marissa Nichols Giron
This is my version of buffalo chicken dip that is a mix of the full fat Frank’s Red Hot Sauce version and Hungry Girl’s skinny version. It is an appetizer of party dip and goes well with tortilla chips or as a veggie dip.
Ingredients:
10 ounce can white chicken
4 ounces (half a brick) of non-fat cream cheese or nuefchatal cheese
¼ cup Frank’s red hot sauce (original version) not the buttery tasting wing sauce
½ cup shredded mozzarella cheese
1/8 cup ranch dressing
1/8 cup fat free, plain greek yogurt
Instructions:
Leave the cream cheese out of the fridge for a few minutes until it softens. Mix all ingredients together and pour into baking dish. Bake at 325 degrees for 20 minutes or until the mixture starts to bubble a bit.
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