Prep Time: 10 min.
Cooking Time: 30 min.
Yield: 8 servings, about ½ cup dip and ½ cup veggies each
2 oz. Neufchatel cheese, softened
1½ cups reduced fat (2%) plain Greek yogurt
¾ cup shredded part-skim Mozzarella cheese
⅓ cup cayenne pepper hot sauce
¼ cup crumbled blue cheese
1½ cups shredded cooked chicken
Nonstick cooking spray
4 cupsvraw vegetables (like celery sticks, carrots sticks, jicama sticks, cherry tomatoes, and cucumber slices)
1. Preheat oven to 350º F.
2. Combine Neufchatel cheese, yogurt, mozzarella cheese, hot sauce, blue cheese, and chicken in a medium bowl; mix well.
3. Place in a 1½-quart baking dish that is lightly coated with spray. Bake for 25 to 30 minutes, or until cheese is melted and edges begin to slightly brown.
4. Serve immediately with raw vegetables for dipping.
It uses part-skim Mozzarella to make this cheesy, but you could substitute part or all of that for more Greek yogurt to make yours even leaner. Tangy hot sauce and a little bit of crumbled blue cheese create the familiar flavor of Buffalo chicken. Combine everything and bake until bubbling; serve hot with raw veggies like celery sticks, baby carrots, cherry tomatoes, or cucumber slices, and enjoy!
Tip: Put this Skinny Buffalo Chicken Dip together quickly using leftover baked chicken breasts or rotisserie chicken that has been shredded with a fork.