Low-Calorie Buffalo Chicken Dip

6 mins
Serves 12
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Directions

  1. 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.
  2. 2Poach 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.
  3. 3Poach 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.
  4. 4Shred the cooked chicken breasts.
  5. 5Shred the cooked chicken breasts.
  6. 6Shred the cooked chicken breasts.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10Add shredded chicken, diced celery, and sliced green onions to the mixture, and stir well.
  11. 11Add shredded chicken, diced celery, and sliced green onions to the mixture, and stir well.
  12. 12Add shredded chicken, diced celery, and sliced green onions to the mixture, and stir well.
  13. 13Pour the chicken mixture into a baking dish, spread evenly, and top with half of the shredded mozzarella cheese.
  14. 14Pour the chicken mixture into a baking dish, spread evenly, and top with half of the shredded mozzarella cheese.
  15. 15Pour the chicken mixture into a baking dish, spread evenly, and top with half of the shredded mozzarella cheese.
  16. 16Bake at 375°F for 25 minutes, then broil for the last 3 minutes to crisp the top.
  17. 17Bake at 375°F for 25 minutes, then broil for the last 3 minutes to crisp the top.
  18. 18Bake at 375°F for 25 minutes, then broil for the last 3 minutes to crisp the top.

Ingredients

  • 3 6-8 oz chicken breasts
  • 3 6-8 oz chicken breasts
  • 3 6-8 oz chicken breasts
  • 2 sticks celery
  • 2 sticks celery
  • 2 sticks celery
  • 6 green onions
  • 6 green onions
  • 6 green onions
  • 0.75 cup non-fat yogurt
  • 0.75 cup non-fat yogurt
  • 0.75 cup non-fat yogurt
  • 4 oz non-fat cottage cheese
  • 4 oz non-fat cottage cheese
  • 4 oz non-fat cottage cheese
  • 0.5 cup Frank's Hot Sauce
  • 0.5 cup Frank's Hot Sauce
  • 0.5 cup Frank's Hot Sauce
  • 2.5 oz shredded low-moisture mozzarella
  • 2.5 oz shredded low-moisture mozzarella
  • 2.5 oz shredded low-moisture mozzarella
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 spoonful chicken bouillon
  • 1 spoonful chicken bouillon
  • 1 spoonful chicken bouillon
  • 1 pot boiling water
  • 1 pot boiling water
  • 1 pot boiling water

Equipment

potstovetongsknifecutting boardimmersion blenderspatulabaking dishbroiler