For some reason, I start craving dips when the weather starts to drop even to the 70’s. August and September feel like football games and hanging out by a bonfire.
But with the world the way it is, I think I will just be making this Buffalo Chicken Dip for myself, and enjoying each bite.
This has everything I want in a dip - spicy, cheesy, flavorful. Perfect for dipping chips or sliced veggies.
I am on the WW plan, and this whole pan comes in at 10 WW points. Not that I could eat the whole pan, but just maybe? I happened to use Alouette brand cheese spread, but any cheese spread would be great.
Buffalo Cheese Dip
3 tablespoons garlic and herb Alouette cheese spread
3 tablespoons whipped cream cheese
1/2 cup Greek non-fat greek yogurt
1/2 cup buffalo sauce (such as Frank's Hot Sauce)
25 ounces lite Trader Joe's mozzarella cheese
2 cups diced cooked chicken breast
For garnish:
1 tablespoon fat free feta cheese for garnish
1/2 cup chopped fresh celery for garnish
1. Heat oven to 350 degrees.
2. Mix the Alouette cheese spread, whipped cream cheese, yogurt, buffalo sauce with a whisk until combined. Stir in the mozzarella cheese and cooked chicken breast.
3. Put in an oven safe dish (I used my 8-inch cast iron skillet) and bake for 20 minutes. Cool 5 minutes.
4. Garnish with the feta cheese and chopped celery. Serve with chips or fresh veggies for dipping.
Notes
This is great not only as a dip, but I plan on using the leftovers stuffed into sliced jalapeños for a buffalo chicken popper. You could also make an amazing grilled cheese sandwich with the filling. There are so many possibilities!
This week's challenge for The Chopping Block's private Facebook group is all about cheese, so make this dip and check that off your list!
