Creamy Buffalo Chicken Dip
- 12 oz boneless, skinless chicken breasts
- 8 oz organic firm silken tofu
- 3 oz reduced-fat cream cheese, softened
- 3/4 cup reduced-fat shredded cheddar cheese, divided
- 1/4 cup hot sauce
- 1/4 cup 1% milk
- 1 tbsp dried parsley
- 2 tsp onion powder
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp ground cayenne pepper, optional
- 2 oz crumbled blue cheese (about 1/2 cup)
- 2 tbsp chopped scallions, light green parts only
- This recipe is gluten-free
- Produce
- Dill, dried (1 tsp)
- Garlic powder (1 tsp)
- Onion powder (2 tsp)
- Parsley, dried (1 tbsp)
- Scallions (2 tbsp)
- Meat
- Chicken breasts, boneless skinless (12 oz)
- Condiments
- Hot sauce (1/4 cup)
- Cooking & Baking
- Cayenne pepper, ground (1 tsp)
- Dairy
- 1% milk (1/4 cup)
- Blue cheese (2 oz)
- Cheddar cheese, reduced-fat (3/4 cup)
- Cream cheese, reduced-fat (3 oz)
- Refrigerated
- Silken tofu, organic firm (8 oz)
Preparation
Read recipe preparation on cleaneatingmag.com
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Recipe Stats
Published January 28, 2013 (2 weeks ago).
40 people saved this recipe.
