Appetizers / Soups / Salads

Modified Buffalo Chicken Dip takes 5 minutes to prepare.

Modified Buffalo Chicken Dip takes 30 minutes to cook.

Modified Buffalo Chicken Dip makes 20 servings.

The ingredients for Modified Buffalo Chicken Dip are:

2 (10 oz) Cans of Chunk Chicken
10.5 oz. Oikos Organic Green Yogurt
1 c. Low Fat Veggie Dip (Recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=143678)
3/4 c. Franks Red Hot Sauce
1.5 c. Low Fat Cheddar Cheese

Here is how you make Modified Buffalo Chicken Dip:

First you will need to turn the Greek yogurt into yogurt cheese: ___________________________________________How to Make Yogurt Cheese1 5.3 oz cup Greek yogurt (ingredients should be just milk + bacteria?no milk solids, pectin nor gelatin allowed!)1 pinch salta piece of cheesecloth or muslin or even a very strong paper towel if you are daringsome place to suspend a leaky bag of yogurt overnightMix the yogurt & salt, make a bag out of the cheesecloth, then suspend it at room temperature for 8-12 hours with a bowl underneath to collect the whey as it drains off.That?s pretty much it. Notes:* I use a rubber band to hang the parcel from a cabinet knob.* You can try this in the fridge, it will take a little bit longer.* And you can use regular yogurt too, but it too will take longer. Regular, non-Greek yogurt will yield about 1/3 c for every cup you use.* 3.5 oz of Stonyfield Farm Oikos yielded about 1/3 c yogurt cheese as well. Amount will vary depending on how long you strain and what brand of Greek yogurt you use.___________________________________________Mix all ingredients together and place in crock pot on low for approximately one hour or until all ingredients are melted and hot. OR place ingredients in a baking dish and bake at 350F for approx. 20-30 minutes or until hot all the way through. Serving Size: Yields 5 cups and makes 20 (1/4 c.) servingsNumber of Servings: 20Recipe submitted by SparkPeople user MANKIE87.

The nutritional information for Modified Buffalo Chicken Dip is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 80.1

• Total Fat: 3.5 g
• Cholesterol: 19.4 mg
• Sodium: 560.3 mg
• Total Carbs: 1.3 g
• Dietary Fiber: 0.0 g
• Protein: 10.4 g