[briggsy13]

its made with canned chicken breast (or you can use fresh cooked)
franks red hot sauce
ranch dressing (I would use sugar free or reduced sugar)
low fat cream cheese
shredded lf cheddar cheese

you mix all together and bake

If I ate this in moderation and with veggie bites instead of bread or crackers would this be ok? It sure seems like it would be. But wanted another opinion!!
thanks!

[cottagebythesea]

I looks OK to me, but I'd use fresh chicken rather than canned because of the sodium content.

[HaleyisLove]

I just had to comment about how delicious this dip is... enjoy

[briggsy13]

Originally Posted by HaleyisLove

I just had to comment about how delicious this dip is... enjoy

I was thinking about it and it occurred to me that all the ingredients were ok, i got very excited!! lol love this stuff!!

[Gracie789]

oh. my. goodness. that sounds so yummy. i just checked at www.eatbetteramerica.com for a recipe and found a 'healthy' version (basically what you said) and it also included the nutritional information. It seems like as long as you don't overindulge this dip is great for a snack.

~~~~~~~~~~~~~~~~~~~~~~~~~~
"Healthified" Buffalo Chicken Dip Recipe
makes:12 servings (1/4 cup dip each)

1 package (8 oz) 1/3-less-fat cream cheese, softened
1/2 cup fat-free ranch dressing
1/3 cup buffalo wing sauce
2 tablespoons water
1 1/2 cups shredded cooked chicken breast
1 cup shredded reduced-fat Colby-Monterey Jack cheese blend or reduced-fat Cheddar cheese (4 oz)
2 tablespoons chopped green onions (2 medium)

1. Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese. Spread in ungreased 1-quart baking dish or 9-inch pie plate; cover with foil.

2. Bake 30 to 35 minutes or until hot and bubbly. Stir; top with onions. Serve hot with crackers or celery sticks.
High Altitude (3500-6500 ft): No change.

Nutritional Information
1 Serving: Calories 110 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 30mg; Sodium 420mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 0g); Protein 9g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 2% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.


Link for recipe:
http://www.eatbetteramerica.com/reci...icken-dip.aspx

[briggsy13]

thanks gracie!! It really helps seeing the nutritional info!! I'll try to control my portions!! easier said than done!!

[Karrebeaar]

Sounds tasty!!

[girlenblue]

I got the ingredients last night, but I didn't have time to make the buffalo chicken dip. I'm looking forward to making it tonight. I'm really getting tired of spinach dip and hummus.

[briggsy13]

Originally Posted by girlenblue

I got the ingredients last night, but I didn't have time to make the buffalo chicken dip. I'm looking forward to making it tonight. I'm really getting tired of spinach dip and hummus.

i would just warn you about adding too much of the hot sauce. I have to cut it back or its too hot for me. I add a little bake it in the oven then i taste it and if it needs another kick i add more. I've had to throw a whole batch out before.

[crenita]

Made this as one of the dip's for our Thanksgiving dinner.. and everyone loved it... I too would go slow on the Franks red hot sauce .. taste it and see how spicy you like it. I ended up using just 1/4 cup and that was spicy but not HOT....... I took along both sliced celery and triscuits and both were well received.. The celery is the best in my opinion.
Next time I make it I am going to make my own ranch dressing with sour cream.. Think it will be really good.. The recipe also calls for Blue cheese... I did mix some into the whole thing but tasted it before and after and really couldn't see the difference..