"Oh...WHAT?" you may say. Just...stay with me here.
It's February as I write this. There's an event coming up that involves football, a lot of parties, some spreads....a whole lot of dips. A whole. Lot. Of. Dips.
And Buffalo-style wings. Which inevitably brings up the age old argument of:
"IS A BONELESS BUFFALO WING A BUFFALO WING OR A CHICKEN NUGGET?!"
That's not an argument I'm necessarily prepared to take on, nor is it my wheelhouse, so I'm just going to leave it alone.
What I DO NOT want to leave alone is the flavor. I like the flavor of a good wing. I like a good dip. I LOVE Buffalo Chicken Dip. Unfortunately, it doesn't always love me back, which is what prompted me to come up with this *healthier* recipe. Because it tastes awesome. Because I can eat it for dinner if I wanted. Because it loves me back.
And in February, isn't love all we want? Can we put aside our Buffalo-style wing preferences and hug?
You decide. I'm just sharing a recipe here.
*Healthier* Buffalo Chicken Dip (4-6 Servings)
1 pound pre-cooked chicken (from a rotisserie chicken, or pre-grilled, you choose)
2 tablespoons buffalo wing sauce (to start; add more to taste)
1 4-oz container full-fat yogurt (I like to use Siggi's brand Plain Skyr 4% fat)
1 4-oz package plain goat cheese
1 cup shredded goat cheddar, split into 1/2 cup measurements
Stuff to dip: celery and carrots, tortilla chips, toasted bread to spread on, a spoon (just go ahead and eat it by the spoonful. I won't judge.)
Make It:
Pre-heat oven to 350 degrees.
Mix chicken, buffalo wing sauce, yogurt, goat cheese, and 1/2 cup of the shredded cheese in an oven-safe and party-ready dish. Top with the remaining 1/2 cup shredded cheese.
Bake for 15 minutes until the cheese on top is bubbly and the dish is hot.
Serve with everything, because it's good on everything.
Also: Shout out to Buffalo and their Bills. That's a class team with some class fans.
Get the curvy tortilla chips for maximum dip containing satisfaction. Not that I would ever tell you what to do.
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