Low-Calorie Buffalo Chicken Dip
Directions
- 1Poach chicken breasts in boiling water with chicken bouillon for 2-3 minutes, then turn off the heat, cover, and let sit for exactly one hour.
- 2Shred the cooked chicken breasts.
- 3In a bowl, combine non-fat yogurt, non-fat cottage cheese, Frank's Hot Sauce, onion powder, garlic powder, salt, and black pepper. Blend until smooth.
- 4Add shredded chicken, diced celery, and sliced green onions to the mixture, and stir well.
- 5Pour the chicken mixture into a baking dish, spread evenly, and top with half of the shredded mozzarella cheese.
- 6Bake at 375°F for 25 minutes, then broil for the last 3 minutes to crisp the top.
Ingredients
- 3 6-8 oz chicken breasts
- 2 sticks celery
- 6 green onions
- 0.75 cup non-fat yogurt
- 4 oz non-fat cottage cheese
- 0.5 cup Frank's Hot Sauce
- 2.5 oz shredded low-moisture mozzarella
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 spoonful chicken bouillon
- 1 pot boiling water
Equipment
potstovetongsknifecutting boardimmersion blenderspatulabaking dishbroiler
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