Buffalo Chicken Dip: Lightned Up, and you'll never know it!

Somehow I missed the buffalo chicken dip boat, having made it for the first time just a bit ago! Today I made a fantastic light version that you'll NEVER know was missing calories!

Instead of chips, I "fried" a low-carb, low-cal tortilla (60 calories, 4 net carbs and 6g of fiber) with a tiny bit of nonstick spray and ate it with that. The results were FANTASTIC!



"Lightened Up" Buffalo Chicken Dip"

Ingredients:


*1 block (8 oz.) Neufchatel cheese
* 8 oz. 2% shredded mozzarella cheese
*2 12.75 oz. cans of chicken breast (98% fat free, I used Swanson)
*1/2 Cup Frank's Red Hot Sauce (or Louisiana, or Texas Pete-- whatever you want... no "wing" sauce, though)
*1/2 Cup Hidden Valley Light Ranch Dressing


Directions:

Preheat oven to 350.

In a bowl, combine neufchatel cheese, 4 oz. shredded mozzarella, ranch dressing and hot sauce. Mix it all together (I used a hand mixer).

Drain cans of chicken breast, and break big chunks apart. Stir both cans into the cheese-hot sauce mixture.

Spoon chicken mixture into a small baking dish (I used a 9x9) and top with remaining 4 ounces of mozzarella.

Bake at 350 for about 20 minutes or until cheese is melted and dish is bubbling.

Serve hot!



Nutrition for 1/8 of recipe: 235 cals/ 2 carbs/ 9 fat/ 17 protein



***The recipe could be further lightened by using fat free cream cheese, fat free mozzarella and fat free ranch. That said, I think you might sacrifice some flavor there, and for me (since I'm low carb), it adds some sugar to the recipe. You might want to try, though!



You can also serve it with celery or carrots, or with baked chips if that's your thing! Enjoy!