Look Ma, I’m on WISC-TV again!
After my Everythingtarian TV debut just earlier this month – boom! – I got asked back on the News 3 Morning Show to share some tasty New Year’s Eve recipes with my friend Rob Starbuck. This time around, I thought it festive and appropriate to whip up some healthy appetizer dips to ring in 2012 with.
Did you know one cup of cream cheese has 800 calories and 72 grams of fat? Ummm…yeah…if you’ve watched my segment, then you already know that that kind of disgusting fact. So forget the cream cheese, sour cream and mayonnaise – these easy peasy dips are made with protein-packed Greek yogurt and silken tofu.
If you are so inclined, you can watch TV appearance #2 here or here.
Like me on Facebook while you’re at it, mmmkay?
I promise you’ll get to hear my nervous laugh, be reminded you need to make a thank you journal & Tofu Tarragon Dip AND come out with a killer recipe for Lightened-Up Buffalo Chicken Dip.
It may not photograph well, but dang…it’s good.
Lightened-Up Buffalo Chicken Dip
Prep time: 10 minutes
Cook time: 10-15 minutes
2 cups shredded chicken
1 cup plain 2% or 0% Chobani Greek yogurt
1/2 cup shredded cheddar cheese
1/2 cup crumbled blue cheese
1/2 cup buffalo wing or hot sauce
1 t garlic powder
pita chips, celery, carrots & pretzels, for dipping
Preheat oven to 325 degrees.
Mix together all ingredients in a medium bowl. Pour into a 8×8-inch baking dish and sprinkle with an additional thin layer of cheddar cheese. Bake for 10 to 15 minutes until dip is warm and cheese is melted.
Makes 4 cups
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There’s still time to donate to this year’s blog fundraiser for Haiti Medical Mission of Wisconsin! We are halfway to our goal of $2,000, so if you haven’t yet, please check out this post and donate to a very worthy cause. Thank you!