Southport Magazine

Chips, Dips and Football – with a twist
STORY BY AMI BROWN It’s full- blown football season – HOO RAH! Game day staples usually include some kind of chip and dip. Thie year, why not choose a healthy option. I don’t mean hummus and celery, I am talking about something yummy, filling with just a little less calories – guaranteed to please everyone. I found a few options that I know you are going to love – and they are super simple too!
Skinny Buffalo Chicken Dip

Ingredients 4 ounces neufchatel (1/3 less fat) cream cheese, softened

1 cup plain non fat Greek yogurt

1/2 cup buffalo wing sauce

2 green onions, thinly sliced

1 tablespoon buttermilk powder (optional)

1/4 teaspoon garlic powder 1/4 teaspoon onion powder
1 cup shredded part skim mozzarella cheese, divided

1/3 cup crumbled blue cheese, divided

2 cups cooked chicken breast, shredded Carrots, celery, and crackers for serving

Instructions: Preheat oven to 350 degrees and spray and 8×8 baking dish or 9 inch cast iron skillet with cooking spray. In a large bowl whisk together the softened cream cheese, yogurt, buffalo sauce, buttermilk powder, garlic powder, and onion powder. Fold in the green onions, chicken, 1/2 cup shredded mozzarella cheese, and 2 tablespoons of the blue cheese. Pour the mixture into the prepared baking dish or cast iron skillet and top with the remaining 1/2 cup of shredded mozzarella. Bake for 30 minutes or until bubbly and golden on top. Remove from the oven and top with the remaining blue cheese crumbles and more green onions if desired. Serve immediately with carrots, celery, or crackers.

Skinny Sun Dried Tomato Pesto Dip

Ingredients

1 (8 ounce) package reduced fat cream cheese, softened

1 cup mozzarella 1 cup greek yogurt

1/3 cup basil pesto

1/3 cup chopped sun dried tomatoes

Toasted whole grain baguette, to serve
Instructions

Heat an oven to 350 degrees. Grease a small oval baking dish and set aside. In a medium size mixing bowl combine the cream cheese, 1/2 cup of the mozzarella, yogurt, half of pesto and sun dried tomatoes. Pour dip into baking dish and spread out evenly. Top with remaining 1/2 cup mozzarella. Bake 20 minutes until completely melted on top and heated through. Remove from oven. Top with remaining pesto and serve immediately.