It’s Summer and Picnic Season is in full swing! I don’t know about you, but I always freeze up when I try to think of a dish to take along to a picnic. If it’s cold, will it have to stay cold? If it contains mayo, will it spoil too fast? If it’s warm, how can I keep it warm until time to eat.

So, I started brainstorming and came up with this delicious, so incredibly easy, Buffalo Chicken Dip. Eat it warm, eat it cool – it doesn’t matter, because believe me you will eat it.

A lady never admits how much Buffalo Chicken Dip she eats – ok, total lie. I ate about half of this as soon as it came out of the oven and I sent some home with a friend and she later admitted to eating it all before her husband got home to try any. I promise – it’s good!

And perhaps the best part about is, you don’t have to feel too guilty for consuming half of the entire dip you just made because it’s a lightened up version of Buffalo Chicken Dip!

Replace any notions of putting mayonnaise or sour cream into a dip with a cup of Stonyfield Organic Fat Free Greek Yogurt and cut your calories and fat dramatically!

You could easily use canned chicken, but I love buying the fresh, organic chicken at a local grocery store – it’s just so much better. I shredded the chicken too so the dip was really smooth.

Um, and then I ate it. So, it didn’t really make it to a picnic, unless you count sharing with a friend, but it will definitely be my go-to picnic food from now on. It was delicious warm with celery and chips and would even make a totally fun wrap too!

Or you know, straight out of the dish works too!

LightBuffalo Chicken Dip

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Course: Recipes

Cuisine: Appetizer

Ingredients Method

Ingredients

2 Chicken Breasts Cooked and Shredded
1 cup Stonyfield Organic Fat Free Greek Yogurt
4 oz [half block] Cream Cheese [lighten even more with Fat Free Cream Cheese]
1/2 cup Shredded Cheddar Cheese
1/2 cup Shredded Mozzarella Cheese
1/4 cup Frank’s Red Hot Sauce [more or less depending on how spicy you want!]

Method

Mix all of your ingredients together and put into a baking dish. I reserved a bit of shredded cheese to top off the dip. Bake at 350 degrees for about 30 minutes or so – just until the dip is heated thoroughly and the cheese melts. I topped with chives!