Football season is upon us and in our house this means tailgating, get-togethers with friends, and screaming at the Browns on TV every Sunday. When getting together with friends to watch the big game, it almost always means bringing over an appetizer of some kind for everyone at the party to enjoy. I don’t know about you, but I love to graze on lots of different dips and some aren’t always so healthy. I love buffalo chicken dip, but I’ve have had a lot of versions which have been greasy and way too cheesy. I found a healthier version that I’ve been making for a few years now and it is so good that nobody will even know that it is low fat unless you tell them. Another dip that I love to make is Mediterranean Dip. It is full of hummus and veggies and tastes like a greek salad in dip form. Yum. I originally got this recipe from a teacher friend of mine at a school potluck. I love bringing this to parties and I always get requests for the recipe.
1 (8oz) container of reduced fat garden vegetable or chive & onion cream cheese, at room temperature
1 (16 oz) container of hummus
3 Roma tomatoes, seeded and diced
½ English cucumber, diced
¼ cup chopped Kalamata or black olives
1/3 cup feta cheese
1 tbsp. lemon zest (optional)
Spread room temperature cream cheese on the bottom of a baking dish. Spread the hummus evenly on top of the cream cheese. Scatter the diced tomatoes, cucumbers, olives and feta cheese on top of the hummus. Sprinkle the zest of one lemon over top of the veggies and feta. Serve with baked pita chips.
Recipe courtesy of Angie Baumgartner
Layer of cream cheese
Layer of hummus
Layer of tomatoes, cucumber, olives, feta cheese, lemon zest. Super easy!
I usually use Kalamata olives when I make this, but we already had a can of black olives so I used what we had.
Side note: How cute are my hurricanes with candy corn? I got the idea from Pinterest. Love.
Healthy Buffalo Chicken Dip
Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained or 2 cups regular shredded chicken.
One 8-oz. tub fat-free cream cheese, softened
1/2 cup Frank’s RedHot
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat-free bleu cheese dressing
1/4 cup fat-free plain Greek yogurt or fat-free sour cream.
Note: I often double this recipe if I am serving to a big crowd!
Preheat oven to 350 degrees.
Place cream cheese in a medium bowl and stir until smooth. Mix in Frank’s Red Hot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish, or larger baking dish if you are doubling the recipe. Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy with tortilla chips and celery sticks!
*Recipe courtesy of http://www.hungry-girl.com/newsletters/raw/1214
These are dips you can graze on all day and not feel guilty about later. They are easy to make, healthy and delicious! These recipes are sure to be a hit at your next tailgate or party!!