This tasty, lightened up Nashville Hot Chicken Dip gives sweet heat in a rich and hearty dip that is perfect for parties or watching sports on TV!
Ingredients
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- 8 oz 1/3 less fat cream cheese, softened to room temperature
- ⅓ cup fat free sour cream
- ⅓ cup nonfat plain Greek yogurt
- 2 tablespoons hot sauce, I used Texas Pete
- 1 tablespoon dill pickle juice, from a jar of pickles
- 1 teaspoon honey
- 1 tablespoon light butter, I use Land O’Lakes light butter spread with canola oil
- 2 teaspoons packed brown sugar
- 1 teaspoon ground cayenne
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 oz shredded 2% milk Mozzarella cheese
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- 8 oz cooked shredded chicken breast
- ¼ cup chopped dill pickles
Instructions
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Pre-heat the oven to 350 degrees Fahrenheit.
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Place the cream cheese, sour cream, yogurt, hot sauce, pickle juice, and honey into a large mixing bowl and stir together until well mixed. Place the butter in a small dish and microwave 15-30 seconds on high to melt. Stir in the brown sugar, cayenne pepper, paprika, chili powder, garlic powder, and salt until the sugar is dissolved and everything is mixed. Pour the spiced butter into the mixing bowl with the cream cheese mixture and stir together. Add the mozzarella cheese and shredded chicken and stir until thoroughly combined.
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Transfer the mixture to a 9” pie plate and spread out evenly with a spatula. Place in the oven and bake for 25-30 minutes until hot. Sprinkle the chopped pickles across the top before serving. Serve hot.
Notes
W-W Points per (1/4 cup) serving: 3* (Points calculated using the recipe builder on weightwatchers.com)
*4 Points if following the diabetic W-W plan
Nutrition Information per (1/4 cup) serving:108 calories, 4 g carbs, 3 g sugars, 6 g fat, 3 g saturated fat, 9 g protein, 0 g fiber, 221 mg sodium (from myfitnesspal.com)
Weight War’s Points Plus:3 per (1/4 cup) serving (PP calculated using a Weight War’s Points Plus calculator and the nutrition info listed)
abbasi
