In The Kitchen with QMG – Buffalo Chicken Dip

Buf­fa­lo Chick­en Dip Recipe (20 servings)

Ingre­di­ent List:

• 2 tea­spoons extra-vir­gin olive oil
• 2 medi­um cel­ery stalks, diced
• 1 table­spoon minced garlic
• 10 oz diced boiled chick­en breast (2 cans chunk chicken)
• 1 cup mari­nara sauce
• 3 table­spoons hot sauce
• 2 tea­spoon onion powder
• ¹⁄₂ tea­spoon paprika
• ¹⁄₄ tea­spoon fresh­ly ground black pepper
• ¹⁄₂ cup light mayonnaise
• 2 cups non­fat plain Greek yogurt
• 1 ¹⁄₄ cup shred­ded reduced-fat ched­dar cheese, divid­ed into 1 cup and ¹⁄₄ cup
• For Serv­ing: whole grain tor­tilla chips, car­rots, and cel­ery sticks

Instruc­tions:

1. Heat a large skil­let over medi­um heat and add oil.
2. Add cel­ery and gar­lic and cook gen­tly for 5 min­utes or until tender.
3. Add chick­en, mari­nara, hot sauce, onion pow­der, papri­ka, and pep­per; heat through.
4. Stir in the mayonnaise.
5. Reduce heat to low and stir in yogurt, and 1 cup of cheese.
6. Pour the dip into a slow cook­er set on low and sprin­kle remain­ing ¼ cup of cheese on top.
7. Cov­er and cook until hot, about 40 minutes.
8. Serve with whole grain chips/​crackers, car­rots, and celery.

Nutri­tion Infor­ma­tion For ¹⁄₄ Cup:

• Calo­ries 84
• Total Fat 4 g
• Sodi­um 143 mg
• Car­bo­hy­drate 2 g
• Trace Dietary Fiber
• Pro­tein 9 g