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Get fit in the kitchen while making this healthy buffalo chicken dip recipe featuring The Laughing Cow wedges and Greek yogurt instead of fatty mayo and sour cream! This recipe is perfect as dip during the playoffs as well as a filler for a sandwich or topper for a salad!

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Recipe:
6 oz chicken breast
2 cups Chicken Broth
4 Laughing Cow Light Wedges Garlic and Herb
1 TBSP Blue Cheese Crumbles
1/2 cup Greek Yogurt, plain nonfat or 2%
2-4 TBSP Franks Red Hot – depends on your own preference
2 tbsp Shredded Cheddar Cheese, reduced fat or 2%

Cook 2″ pieces of raw chicken in boiling broth. String or chop after 10-15 minutes. Combine all ingredients except shredded cheese. Top with shredded cheese and bake at 350F for 15-20 minutes. Allow to cool, serve with chips or celery. Use an 8×8 pan.

We didn’t have an 8×8 at Lauren’s so we used a loaf pan. If you prefer to use sour cream and mayo instead of greek yogurt, use 1/4 cup of each. You may also use the Blue Cheese wedges from The Laughing Cow and omit the additional crumbles.

Disclaimer: I am a Laughing Cow cheese ambassador. Learn more here