Skinny Buffalo Chicken Dip

In our house we love to celebrate... birthdays, holidays, weekends, whatever :)  Food is a big part of the celebration, so I am always in search of delicious and healthy options for special occasions.  My sister in law makes this incredibly delicious buffalo chicken dip, but it is very high in fat.  She makes it a few times a year, but I feel too guilty to make it at home.  

So, after seeing a few different recipes on the web, I decided to make a "skinny" buffalo chicken dip.  My skinny version is creamy, spicy, filling and not terrible for you!  Its a win win!  Bring it to a 4th of July party and I bet no one will guess the secret ingredient...   

Skinny Buffalo Chicken Dip
 
Ingredients:

-  1 chicken breast cooked
-  16 oz. bag frozen cauliflower cooked
-  8 oz. block neufchâtel cheese softened
-  16 oz. plain Greek yogurt
-  1 C part skim mozzarella cheese shredded
-  3/4 C wing sauce
 

Method:

Pureed cauliflower & neufchâtel cheese

Preheat oven to 350 degrees.  

Puree the cooked cauliflower in a Cuisinart until smooth.  In a mixer, combine neufchâtel cheese and cauliflower, mix well.  
 
 Meanwhile, pulse chicken in Cuisinart until finely chopped (or you could shred it).  





Add chopped chicken, Greek yogurt, shredded cheese and wing sauce to cauliflower, mix well.  

Pour mix into a 2 quart casserole dish.  Bake for 30 minutes.  
 

Serve dip with wholegrain crackers and baby carrots. 



Happy 4th!!