Healthier Buffalo Chicken Dip
Buffalo Chicken Dip is staple, and for three very good reason:
1. It’s delicious.
2. Everyone likes it.
3. It’s quick and easy to make.
With a few tweaks, you now have a way to make your favorite snack without giving up on your nutrition goals.
2 boneless, skinless chicken breasts
1 bell pepper, diced largely
1 onion, diced small
1/2 c. Frank’s Buffalo Sauce (more/less to taste)
1 tbsp (or ½ packet) dry ranch mix (if you’d like to make your own, they’re listed at the bottom of this recipe under the bonus material http://healthy.marshallhealth.org/2019/01/31/taco-soup/)
1 8 oz. block Greek yogurt cream cheese (if you can find it; if not, regular cream cheese works just fine)
1. Throw everything except cream cheese into a crockpot on high for 4ish hours (or until chicken shreds easily).
2. Shred chicken and put back into the pot.
3. Mix in cream cheese. Add salt and pepper to taste.
It’s really that simple. I have a tiny slow cooker made for dips to serve at parties. This works really well in that, so use your smallest.
You can eat it with a fork…or with veggies…or pork rinds…or whatever your macros will allow. I’m a big fan of it with spicy pork rinds. Don’t judge me.
Yield: 8 servings; Serving size: approx. ½ c.
Calories: 167; Fat: 7g; Carbohydrates: 6g; Protein: 20g
April 16, 2020
March 27, 2020
March 19, 2020