Servings: 6 servings
Calories: 110kcal
Equipment
- baking dish
Ingredients
- ¾ c plain non-fat yogurt
- ⅓ c fat free ricotta
- 5 tsp Franks wing sauce or your favorite brand
- 2 tbsp Bolthouse Farms blue cheese dressing
- 8 oz shredded chicken breast (see note)
- ¼ c Kraft fat free shredded cheddar cheese
- ¼ c Velveeta shreds
Instructions
- Put the yogurt in a coffee filter lined strainer. Place the strainer inside of a plastic bowl. Cover the strainer with plastic wrap and place the whole assembly into the refrigerator over night. Liquid will drain away from the yogurt thickening it considerably.
- Preheat the oven to 350℉.
- Put the thickened yogurt, ricotta and light Miracle Whip into a bowl and mix together.
- Add 3 tsp of the wing sauce to the bowl and stir it in. Taste the mixture and add 1-2 tsp more of the wing sauce to suit your taste. I like a strong wing sauce flavor and used the whole 5 tsp of the sauce. You might like your dip milder and use less - now is the time to customize the dip.
- Add the blue cheese dressing and stir it in.
- Add the shredded chicken, fat free cheddar and Velveeta shreds and stir until they are well incorporated into the dip base.
- Transfer the dip into a baking dish and pop into a 350℉ preheated oven and bake for 30 min.
- Remove from the oven when done and allow to cool for at least 15 min before serving with your favorite dippers.
- Refrigerate left overs.
Notes
You can use leftover chicken breast, cook chicken breast from scratch, use the breast from a rotisserie chicken or use a large can of chunk chicken breast.
The nutrition info at the very bottom of the recipe card is for 1/6 of the recipe.
Nutrition info for 1/4 of the recipe is below.
cal 165 kcal | fat 3.8 g | sat. fat 1.2 g | carbs 7.3 g | total sugar 3.8 g | protein 24 g | sodium 558 mg
Nutrition
Serving: 1serving | Calories: 110kcal | Carbohydrates: 4.8g | Protein: 16g | Fat: 2.6g | Saturated Fat: 0.8g | Sodium: 372mg | Sugar: 2.5g
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