Skinny Buffalo Chicken Dip

Hey everyone! In honor of UF’s first night home game since 2011, I decided to make a tailgating favorite a little healthier. This dip is a little spicy, so make sure all your tailGATORS know!

Here’s my recipe:

• 2 cups shredded cooked chicken
• 1 cup Fage Greek yogurt
• 4 ounces neufchâtel
• 1/2 cup hot sauce
• 1/2 packet Hidden Valley ranch seasoning
• 1/2 cup crumbled reduced fat Gorgonzola cheese
• 1/4 cup shredded reduced fat sharp cheddar cheese

Preheat the oven to 350 degrees. Add the ranch powder to the Greek yogurt so the flavors can meld a bit.

Mix the neufchâtel and the Greek yogurt in the bottom of a baking dish.

Add in the gorgonzola, hot sauce, chicken and sharp cheddar.

Combine all ingredients and bake at 350 degrees for 20 minutes.

The dip will bubble when done.

If you’re not a huge fan of spicy food, I would cut the amount of hot sauce down to a 1/4 cup. That way you still get the flavor of the buffalo sauce, but without too much spice.

In this recipe, I replaced the 8 ounces of cream cheese and 1/2 cup of ranch with 4 ounces of neufchâtel, which has 1/3 less fat, and Fage Greek yogurt, which has 23 grams of protein per cup. I also used reduced fat gorgonzola and sharp cheddar, which is another easy way to keep the fat down in this recipe. As always, here’s the original recipe from the Food Network if you ever have a serious craving for cream cheese.

William Lane, 22, an agricultural operations management major, couldn’t believe it wasn’t the original recipe, and Bridget Anderson, 20, a public relations major, could see her family making this at their next tailgate.

This recipe is so simple, I would definitely recommend it for any game day! Go Gators!