Monday, September 3, 2012

Football Food Makeover #1: Buffalo Chicken Dip

BU homecoming 2005

With the return of football season, came the return of a weight-loss nemesis - tailgate food!  Football season for us has always meant weekends full of chili, cheese dips, burgers, pizza, chips and salsa, and other assorted snack food on steroids.  This year, in an effort to be the supportive loving husband he is, Michael tried hard to replace them with healthier options - carrots, celery, hummus and pita chips, pretzels, and fresh fruit.  I applauded the effort, but I just don't see it being enough all season.  One of the lessons I have learned from making healthy changes to my diet is that you can't completely cut out comfort foods.  Instead, I have learned to give them healthy makeovers by replacing the high fat and high calorie ingredients with healthier ones (like my greek chicken salad made with non-fat greek yogurt).   So this is the first of a series of makeovers on some of our favorite football foods.

Buffalo Chicken Dip

(made over version)
-2 (8 oz) blocks low-fat or non-fat cream cheese, softened
-1/2 c. non-fat greek yogurt
-1 pkg pre-cooked chicken, diced
-2 c. non-fat shredded cheddar cheese
-3/4 c. buffalo sauce (more or less to taste)

(original recipe) *ingredients changed in the makeover
-2 blocks regular cream cheese*
-1/2 c. sour cream*
-1 pkg pre-cooked chicken, diced
-2 c. shredded cheddar cheese*
-3/4 c. buffalo sauce (to taste)

WW points comparison:  (makes 6 servings)
-original is 13 points per serving
-makeover version is only 7 points per serving!
**point values do not include chips.


1.  Preheat oven to 375 degrees.  Coarsely chop chicken.

2.  In a medium bowl, mix chicken, softened cream cheese, and yogurt until smooth. 

3.  Add 1 c. of the cheddar cheese and buffalo sauce.  Spread into medium casserole dish (or square glass pan).

4.  Top with remaining 1 c. of cheddar cheese and bake, uncovered, approximately 20-25 minutes until cheese melted.  Let cool 5-10 minutes before serving.

Serving suggestions:
-tortilla chips
-spread on flatbread
-mix with rice and stuff in bell peppers, cook in slow cooker on low for 6-8 hours
-stuffed in jalapenos then baked at 375 for 20-30 minutes

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