I went to a bachelorette party last night and the hostess had tons of appetizers out . . . tons of tempting, carby appetizers. I tried to make good choices so I had a lot of the buffalo chicken dip she had made - I was eating it with celery but commented at one point about how fattening it probably was, with the cream cheese, the ranch dressing, etc.

She told me it was the Hungry Girl recipe with fat-free ingredients . . . I honestly would have never believed it if she hadn't told me that. It was SO delicious! I pulled the recipe up online and wanted to share it here. I don't usually do the fat-free anything (I prefer the low-fat) but I would use the fat free ingredients for this recipe because you really can't tell. I could have eaten the whole crock pot full if my sleevie would have let me!

There are 2 different sets of nutritional info - one says that for 2.5 oz it's 104 cal/12 gram protein/5 grams fat/2 carbs, but the other set says for a 1/4 cup it's 68 cals/1.5 grams fat/2 carbs/10 Protein. Either way I think it's a pretty good choice!

http://www.food.com/recipe/hungry-girl-buffalo-chicken-dip-413265

Ingredients

• 
  
  • 2 (10 ounce) cans chicken breasts
    
  • 1 (8 ounce) packages fat free cream cheese, softened-
    
  • 1/2 cup frank's redhot original cayenne pepper sauce
    
  • 1/2 cup shredded part-skim mozzarella cheese
    
  • 1/4 cup fat free ranch dressing
    
  • 1/4 cup fat-free Greek yogurt
    

Directions

1. Preheat oven to 350 degrees.
   
2. Place cream cheese in a medium bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.
   
3. Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!
   
4. P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we've also dunked baked tortilla chips into it and used it as a sandwich spread!
   
5. HG Alternative! To make this dish FAST, skip the oven altogether. Prepare dip according to the directions, but in a microwave-safe dish. Then microwave uncovered on high for 5 minutes (stopping and stirring halfway through cooking), or until hot.
   

I have made that dip before- its the best! You should try the hungry girl squash potstickers... Mmmmm!

Thanks for sharing

Just made this recipe and I love it! Thank you!

I just made this dip an it taste just like the regular one. I am dipping red peppers in it and loving it. Thanks so much

I love Hungry Girl! I'm still pre-op...but would this be a good mushy meal?

Ummm, good question Vanboo52. Iam not sure but i would think so if you ate only the dip. No veggies or chips with it

Mmmm, sounds delicious, I'm going to make this when I am allowed to eat mushies!

I love some buffalo chicken dip, I'm trying this after surgery. Thanks for posting!

Will be trying this today. Thanks for the posts

I ate this a LOT on mushies. I was allowed to have cucumbers when I was on mushies, so I put it on cuke slices!

It's so funny that years later this is still a staple! In the bariatric program here in Columbus through OhioHealth, they actually include the recipe as an example of food to eat during Stage 2 Puree, and I've modified throughout my progress to be a little thicker at stage 3 and now normal food stage. I use a bit of ricotta or cottage cheese and LF Sour Cream in place of the Greek yogurt.

Great post!

Indymom -Thanks for sharing this, I definitely want to try it soon! ATeam -those squash potstickers sound good, too! ? They would be great to bring to a gathering/party, so at least you know you can eat one of the apps without going off your plan much. ?

Ooooo I am making this this weekend! thanks for the recipe