I don't claim to be an expert on the classic Buffalo Wing Sauce Chicken Wings recipe (or Dip), but I have MANY clients that love wings, wing sauce and chicken. So here is my version without MSG, with a little less sodium and slightly lower in calories and fat. Guess what? It tastes amazing and your body and taste buds will thank you!
Sarah?s version of Buffalo Chicken Dip
2 (10 ounce) cans white-meat chicken, drained
1 (7.5 oz) pk Farmer?s cheese or 1 (8-oz) pk 1/3 less fat cream cheese at room temperature
1 cup plain, nonfat yogurt
1/2 cup wing sauce
1/4 teaspoon garlic powder
1/2 cup blue cheese
Mix the chicken, Farmer or cream cheese and yogurt together until blended. Stir in the wing sauce and garlic powder. Put in an over-safe glass bowl and top with the cheese. Bake at 350 degrees until bubbly. ~30 minutes. Or put in slow cooker on low for 3 hours. I like this method more so the dip stays warm during a party.
For the entire recipe:
1200 calories, 55.5 gram total fat and 7030 mg sodium
Divide it by 10 for a party. Now you have 120 calories, 5.5 grams fat, 703 mg sodium. That?s better!
Serve with a huge variety of fresh vegetables and fruits. I serve sliced red and orange peppers, cucumbers, Asian pears, jicama and celery, of course. Skip the crackers and chips for this dip. The wing sauce and canned chicken and the cheese are so salty, they scream for salt-free fruits and vegetables.
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