There are two things you ought to know before you read this post:
1) I am a huge Cal football fan (have been my entire life)
2) I love dip. LOVE it.
In fact, I once ate an entire bowl of guacamole while watching my beloved football team get trampled into the ground. A delicious coping mechanism I tell ya. But drowning your sorrows in dip is something I suggest only in moderation. 😉
On Wednesday night I made Buffalo Chicken Dip for my family to enjoy while watching our Cal Bears play the Texas Longhorns in the Holiday Bowl.
Let’s not talk about the outcome.
All I’m going to say is that massive dip consumption was very necessary.
There was no guilt associated with eating a mound of dip this time though; because my Buffalo Chicken Dip was healthy enough to eat an entire bowlful.
Want to know the secret to lightening a heavy classic?
No that’s not sour cream, silly.
It’s Greek yogurt, of course.
A case of Chobani was waiting at my door when I arrived home from California a few days ago!
I was beyond thrilled because not only do I love eating Greek yogurt as snack; I’ve also found it to be a fantastic substitute for heavy ingredients in baked goods. It works beautifully in recipes like Cinnamon Streusel Protein Cake and My Favorite Banana Bread.
However, since I’m a little burned out on baking from the holidays, I knew I wanted to use the yogurt inside the box to create something that didn’t require turning on the oven.
And that’s how this melt-in-your-mouth creamy, protein-packed dip was born.
I made it my dinner. And then some. 😉
**Light Buffalo Chicken Dip**
2 (4 oz) cooked chicken breasts, shredded into small pieces
1(6 oz) container 0% plain Chobani yogurt
4-6 oz. 1/3-less fat cream cheese, softened
2 T. light mayonnaise (omit if you use 6 oz. cream cheese)
1/4-1/3 cup Frank’s Red Hot Sauce (depending on how spicy you like it)
1-2 T. Ranch dip mix (use organic, if available)
3 oz. 2% cheddar cheese
1. In a bowl, mix yogurt, cream cheese, mayonnaise (if using), hot sauce and ranch dressing mix until smooth. Add cheese and chicken.
2. Scoop mixture into an 8 x 8-inch baking dish or pie plate and top with extra cheddar, if desired.
3. Microwave for a couple of minutes, or until heated through. (You can also bake at 350 for 15 minutes)
Servings: 8 (about 1/2 cup): Calories: 135; Protein: 12.3 grams; Fat: 5.6 grams; Carbs: 5.8 grams
*Serve dip with celery sticks, blanched broccoli, pita chips or whatever your heart desires!*
I even enjoyed the dip stuffed into hard boiled egg whites the next day.
I know I promised you a giveaway in this post, but we’re not quite done yet.
Because no “dip dinner” is complete without a “dip dessert.”
Peanut Butter Fluff Dip, no less. Would you expect anything different? 😉
**Peanut Butter Fluff Dip**
1 (6 oz) container 0% vanilla Chobani yogurt
1/3 c.-1/2 c. peanut butter
1/2 cup TruWhip or Cool Whip
1. Mix yogurt and peanut butter; fold in TruWhip/Cool Whip.
Serve with apple slices, cookies, bananas, pound cake!
Servings: 8 (2 Tablespoons): Calories: 97.5 Protein: 5.38 grams Fat: 6.1 grams
Okaaaay, are you ready to get ‘CHO health on for the New Year?
Want to win some FREE Chobani so that you can be a double dipper too?
One Nourish and Flourish reader will win:
1 (32 oz) container 0% Plain
1 (32 oz) container 2% Plain
1 (32 oz) container 0% Vanilla
That means there could be lots of peanut butter fluff in your future! But I highly suggest you check out Chobani Kitchen for other recipe ideas as well.
Here’s what you need to do to enter:
Mandatory: Leave a comment telling me what your favorite dip is. (Bonus points if you’re a Chipotle guacamole lover too). 😉
Additional entries (separate comment for each):
1. Tell me your favorite way to use Greek yogurt.
2. “Like” Chobani on Facebook and tell me your favorite Chobani flavor.
3. Follow me on Twitter (@Sara_NF).
4. Tweet about this giveaway: “I just entered to win 3 huge containers of @Chobani yogurt and you can too! http://bit.ly/v3qXI3”
GOOD LUCK and HAPPY NEW YEAR!
A winner will be announced next Friday, January 6th!