Tuesday, August 10, 2010

Buffalo Chicken Dip - WW Edition

I was so happy to find this blog with all of its glorious Weight Watchers recipes.  I made this dip for a jewelry party I hosted.  I served it with tortilla chips, crackers and veggies.

Buffalo Chicken Dip
Adapted from LaaLoosh

- 16 oz boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 8-oz. fat-free cream cheese, softened
- 1/2 cup fat free sour cream (I added another tablespoon)
- 1/2 cup hot sauce (I use Valentino’s)
- 2 tbsp low calorie butter (I used country crock light spread)
- 1/2 packet of dry ranch dressing mix  
1.  Preheat oven to 325 degrees.
2.   Rub chicken breasts with salt, pepper, garlic powder and onion powder. Spray a skillet with non-fat cooking spray, and set on med/high heat. Put in chicken breasts, and cook until brown on both sides and meat is cooked through. Set aside. Once meat is cool, cut it up into bite sized shredded chunks.
3.      In a large bowl, stir cream cheese and butter until smooth. Add in chicken and other remaining ingredients, and mix until thoroughly combined.  Move to corningware.
4.      Bake in the oven for about 20-25 minutes, or until dip has heated all the way through.

Entire recipe makes 12 servings
Serving size is approx 1/2 cup
Each serving = 2 Point Total

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