Football season brings many yummy tailgating treats. However for those of us who are counting those calories, those snacks can quickly take up all of our daily target, leaving us full and yet not satisfied because now we have this excess that needs to be worked off. Last night however I discovered a way to turn one of my favorite appetizers into a healthy snack! Many asked for the recipe, so here it is!
Buffalo Chicken Dip
Serves 10 ( 1/3cup serving)
4oz Cream cheese & Greek yogurt blend, softened (I get mine from Kroger)
6oz Chobani Plain Greek Yogurt
1/2 cup Texas Pete Buffalo Sauce
1/2cup Blue Cheese crumbles
1 tsp white wine vinegar
15 ounces of cooked chicken, shredded ( last night I used the cans of premium chunked chicken breast from Kroger)
For this recipe I used my CrockPot Lunch Crock but you can also do this on the stove
Combine first 5 ingredients and let it warm in the crock for 10 minutes, then mix and add in the chicken. Let it continue warming your dip while the party keeps going!
For stove- combine all ingredients and cook for 30 minutes (or until mixed well and thoroughly cooked) then serve warmed. I set out celery and whole wheat crackers for scooping.