With the super bowl right around the corner, here is a great dip recipe for those watching their waistline, but are still up for a bit of guiltless indulgence. Perfect with veggies and crackers or eaten burrito style in a lettuce shell for no extra points!
Crock Pot Light Buffalo Chicken
- 6 oz reduced fat cream cheese, softened
- 1 cup fat free sour cream
- 1/2 cup Franks hot sauce
- 1/3 cup shredded mozzarella
- 1 tsp white vinegar
- 1 tsp white wine
- 2 tsp ranch dip mix
- 2 slices fat free kraft singles
- 1 head of lettuce
- 2 cups cooked shredded chicken (just a tad pink still)
Mix the first 7 ingredients together until blended. Add the chicken and put this in the crock pot with the 2 slices of Kraft cheese on top to melt. Set on low for 3-4 hours. Stir occasionally. Serve warm in a cold lettuce shell.
1/2 cup = 3 points
*To cook the chicken with a little extra flavor, I cut up raw chicken breast and boil on the stove, covered. Boil with chicken bouillon cubes, Salt, Pepper, Garlic Powder, Onion Powder, Oregano, Parsley and a Bay Leaf. (see picture, top left)