Directions
- 1Leave an 8-ounce brick of fat-free cream cheese on the counter for a couple of hours before cooking.
- 2Mix all ingredients except for the pork rinds and the toppings in a large bowl.
- 3If you can't find fat-free cream cheese, use an additional 224 grams of cottage cheese instead.
- 4Use an immersion blender to mix the cream cheese, yogurt and cottage cheese until smooth.
- 5Add 180 grams of buffalo sauce to the mixture in the bowl.
- 6Measure out 42 grams of pork rinds and crush them up in a blender cup or ziploc bag until it's a powder.
- 7Add 14 grams of parmigiano reggiano to the crushed pork rinds.
- 8Spread the chicken mixture into an 8x8 inch pan and top with the pork rinds mixture.
- 9Bake at 375°F for 25-30 minutes.
- 10Garnish with 10 grams buffalo sauce, 17.5 grams light ranch and 4.5 grams green onion.
Ingredients
- 8 ounces fat free cream cheese
- 628.8 grams cooked chicken breast
- 170 grams 2% Greek yogurt
- 224 grams 2% cottage cheese
- 2 grams garlic powder
- 2 grams onion powder
- 1 gram dried parsley
- 0.5 gram dill
- 30 grams buffalo sauce
- 84 grams 2% cheddar cheese
- 84 grams fat free cheddar cheese
- 25 grams green onion (white part)
- 5 peperoncini
- 42 grams pork rinds
- 14 grams parmigiano reggiano
- 10 grams buffalo sauce
- 17.5 grams light ranch
- 4.5 grams green onion
Equipment
8x8 inch panimmersion blenderscalespatulaknifeziploc bag or blender cup
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