Ingredients
Scale
- 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
Instructions
- 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.