If there is one thing you are sure to learn from this blog, is that I am a huge lover of finger foods and dips. I could eat every meal made up of appetizers. But the problem with many of my favorites is that they have a cream based, which is extremely high in fat and calories.
But here is the good news: I’ve found a way around that part. One of my favorite dishes is chicken wing dip. It’s spicy, creamy, and above all, absolutely delish. Normally, this dish is made with regular ranch dressing and cream cheese, but by swapping these out with their lower, or non-fat cousins, the dip retains it’s flavor, without the extra calories.
-Cooked boneless, skinless chicken, shredded (canned chicken works if you are in a hurry, but does make the dish a little bit watery).
-1/2 cup pepper sauce, such as Frank’s RedHot.
-1/2 cup part-skim mozzarella cheese, shredded
-8 oz. low-fat or fat-free cream cheese
-1/4 cup fat-free ranch dressing
-1/4 cup fat-free Greek yogurt
The prep is fairly simple, combine all of the above ingredients until well-blended and creamy. Spread into an 8×8 pan, and bake at 350 degrees for 20 minutes, until heated through. However, if you’re looking to eat a little sooner, you can pop the dip in the microwave (in a microwave safe dish, of course) for 5 mins, stirring half way through.
Now, I understand not everyone concerns themselves with healthy eating, which is totally fine. In which case, swap out the fat-free and low-fat ingredients, and just use the regular kind. Also, switch out the Greek yogurt for sour cream.
This dip can be eaten with crackers, celery, or maybe even some homemade tortilla chips.