** TLV (and other buffalo chicken dip lovers)

PsyDet 2155

I'm not sure if you have somehow come across this recipe or not but I knew you were talking about wanting to be healthier as well as having a fondess for buffalo chicken dip.  I just got the Hungry Girl 1-2-3 cookbook and there's a recipe in it for that!  As soon as I saw it I thought I should post it on here for you to try it out the next time you're craving some.

One 8-oz tub fat free cream cheese, room temperature
1/2 cup Frank's RedHot Original Cayenne Pepper sauce
1/2 cup shredded part skim mozzarella cheese
1/4 c fat free ranch dressing
1/4 cup fat-free Greek yogurt
two 9.75 oz (or 10 oz) cans 98% fat free chunk white chicken breast in water, drained and flaked

Place cream cheese in a large microwave safe bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt.  Stir in chicken until thoroughly combined.

Microwave for 3 minutes. Stir and then microwave for an additional 2 minutes or until hot.

It says you can serve it with veggies or chips.  1/4 cup serving with 68 calories.

laurenclaire1386

I think I'm about to make this. I'm at home alone, so no one (except TK now) will know that I had cream cheese dip and chips for dinner, and that's it.

tlv204

DUDE. I just checked this board for the first time since Sunday night I think, and look what I found waiting for me? Thanks! That's certainly healthier than the way I used to make it, but I haven't had any since I really started caring about my weight. 68 calories is not bad at all and at least it has calcium and protein This would be the perfect exercise to see if I'm improving at sticking to real serving sizes. Maybe I could put it in individual containers?

PsyDet 2155

I'm glad you like it!  I haven't seen you on here so I was hoping you'd see this post   Cream cheese dip as dinner is always acceptable LC.

laurenclaire1386

Also, I'm assuming that Frank's Cayenne sauce is equivalent to Tabasco, right?

PsyDet 2155

I think it would taste good with celery as a veggie or baked chips.

tlv204

LC- I'm pretty sure any hot sauce would do. As long as it's hot and orangey-redy.

TurtlesAllTheWayDown

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_etiquette_tlv-other-buffalo-chicken-dip-lovers?plckFindPostKey=Cat:Wedding%20BoardsForum:9Discussion:ae2b3460-7c7c-4496-b202-ec58d296d097Post:0a617cc2-4123-4ff9-a73b-ab6ae7f50f09">Re: ** TLV (and other buffalo chicken dip lovers)</a>:
[QUOTE]Also, I'm assuming that Frank's Cayenne sauce is equivalent to Tabasco, right?
Posted by laurenclaire1386[/QUOTE]

Nooooooo. But then, I'm from Buffalo.

Seriously, though, tobasco is hotter and more vinegary than Frank's. You should start with a small amount and work your way up to taste.

If you have Cholula or another Mexican hot sauce, that might be similar enough. But Franks was originally made in Louisiana too!

Also, this dip needs bleu cheese. That's all I'm saying about that.

laurenclaire1386

Crisis averted, the grocery store had Frank's.

Kati0105

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_etiquette_tlv-other-buffalo-chicken-dip-lovers?plckFindPostKey=Cat:Wedding%20BoardsForum:9Discussion:ae2b3460-7c7c-4496-b202-ec58d296d097Post:9f351fa6-56e4-4a38-abac-08aecf7c02f0">Re: ** TLV (and other buffalo chicken dip lovers)</a>:
[QUOTE]Also, this dip needs bleu cheese. That's all I'm saying about that.
Posted by msmerymac[/QUOTE]

I agree heartily.  The last time I made it I made it similar to this but with low fat bleu cheese (who knew they even made that?) instead of part skim mozz.  DH couldn't even tell the difference from the full-fat version.