Gameday Buffalo Chicken Dip
Snacking can be an important part of a healthy diet. Plan and choose snacks that are full of good things our bodies need instead of snacks that are full of extra calories, sugar, and fat.
Photo by Marusa Jonas
Yield: 11 servings
Ingredients:
- 1 (12.5 ounce) can chicken, drained*
- 1 (15 ounce) can corn, low sodium, drained
- 1/2 cup celery, scrubbed with clean vegetable brush under running water, diced
- 1/4 cup green onion, gently rubbed under cold running water, diced
- 1 cup plain nonfat Greek yogurt**
- 1/3 cup low-fat mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup low-fat Cheddar cheese, shredded
- 1/4 cup hot pepper sauce (optional)
Directions:
- Wash hands with soap and water.
- In a medium bowl, combine all the ingredients. Cover and refrigerate until ready to serve.
- Serve with fresh vegetables or whole wheat crackers.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
*Canned tuna or cooked, shredded chicken can be substituted for canned chicken.
**Nonfat or low-fat sour cream can be substituted for Greek yogurt.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
