Buffalo Chicken “Devil” Dip (lightened up)
One of my foodie friends says in her family, they call this “Devil Dip” because it possesses you to eat it until you are sick. It IS totally addictive.
I have been dreaming of making this dip since last summer when my cousin brought some to my Mom & Dad’s 50th Anniversary party. It was so good, I went back for seconds … and I think I went back for thirds too.
So now it’s February and we were having a Superbowl party at work … what a perfect occasion to make Buffalo Chicken Dip! I had already been thinking about how to lighten up this decadent dip when I saw The Foodie Physician post her Recipe Resuscitation for Buffalo Chicken Dip. So I used her recipe as a guide for mine, but I added my own twists with some sauteed onion, garlic, sweet chopped peppers and then I added some cottage cheese, blended until completely smooth. This is a great trick when you want to make a dressing or dip that is creamy and cheesey but low in fat. The cottage cheese gives it a wonderful cheese taste and when it’s blended until it’s creamy and smooth, you would never guess there is cottage cheese in there! Oh I threw in some crumbled low fat blue cheese crumbles too. You gotta have blue cheese with buffalo chicken, right?
If you’re looking for a great dip to serve for any kind of party, make this. I bet nobody will even guess you lightened it up. Since it’s lighter, hopefully then, when they are possessed to eat oh just a bit more dip, they won’t get sick.
- 3 boneless, skinless chicken breasts (or about 3 cups of shredded, cooked chicken)
- 8 oz. light cream cheese
- 2/3 cup chopped onion
- 2 cloves of garlic, peeled and chopped fine
- 2 small sweet peppers, chopped fine, or about 1/4 cup finely chopped bell pepper
- 1/3 - 1/2 cup of Frank's wing sauce
- 6 oz. nonfat Greek yogurt
- 3/4 cup of low fat cottage cheese, pureed or blended till completely smooth (measured after pureeing)
- 1/4 cup light blue cheese crumbles
- To garnish: snipped green onions
- Cook the chicken breasts in a pot of water for about 10 - 15 minutes until they are done (juices run clear when poked). Pour out the water, and in a bowl, using 2 forks, shred the chicken breasts. Set the chicken aside.
- Soften the cream cheese in the microwave for 30 seconds to soften it.
- Spray a sautee or saucepan with cooking spray and heat over medium to medium high heat. Add the onion and garlic and sautee for a bit. If the mixture gets too dry (mine did), add a splash of beer (or water), then cover and cook for a couple minutes until the onions are soft. Uncover and cook until the liquid has evaporated. Add the peppers.
- Add the chicken and cream cheese to the pan, then the sauce, Greek yogurt and cottage cheese. Stir until everything is mixed well, then stir in the blue cheese crumbles.
- Serve hot, sprinkled with snipped green onions. For dipping, use tortilla chips, crackers, and/or celery. You can serve the dip in a mini-crockpot or fondue pot on low heat to keep the dip warm throughout the party.