A Healthier Buffalo Chicken Dip

From Jeanette's Healthy Living

I just served this to my family during football, and shhh...they don't know it's healthy! Inspired by my friend Melina, a great cook.

1 recipe Yogurt Cream Cheese (see above)
2 cups poached or roast chicken, finely chopped
1/2 cup of your favorite hot sauce (I used Franks Red Hot Original)
1 recipe Creamy Blue Cheese Dressing (see recipe below)
1/2 cup shredded cheddar cheese 

Creamy Blue Cheese Dressing:

1 cup Yogurt Cream Cheese

1 1/2 teaspoon Dijon mustard

2 teaspoons lemon juice

salt and pepper 
Mix all the ingredients together.  Season to taste with salt and pepper. 

To make Buffalo Chicken Dip:
Spread Yogurt Cream Cheese in a pie pan.  Toss chopped chicken with hot sauce. Spoon on top of Yogurt Cream Cheese.  Spread Creamy Blue Cheese Dressing on top of chicken.  Bake at 350 degrees for 20 minutes.  

Remove from oven and sprinkle top with shredded cheese.  Bake for another 10 minutes.  (Some excess liquid may need to be dabbed off before serving). 

Serve with carrot and celery sticks, and baked tortilla chips. 

This printable recipe is from Jeanette's Healthy Living.