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Lauren Kudlawiec’s Buffalo Chicken Dip with Whole Wheat Pita Chips

Buffalo Chicken Dip is a game-day mainstay in my town, but this spicy appetizer, usually paired with fried tortilla chips, is anything but “light.” I’ve made over the original dish with my secret weapons (cottage cheese and chicken stock) to cut the fat and calories in half! The wheat pita chips and veggies are great healthy dippers. I even make this one for dinner sometimes! Total Time: 40 minutes Total Cost: $10.75

 

 

Serves 16 appetizer servings

Originally aired

INGREDIENTS
  • 4 whole wheat pitas, cut into 8 triangles each
  • 2 tablespoons olive oil, divided
  • 1 cup diced onion 
  • 1 cup diced celery
  • 3 garlic cloves, minced
  • 24 ounces cooked chicken breast or 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch cubes
  • Salt and pepper
  • 1 tablespoon butter
  • 3 tablespoons whole wheat flour
  • 1/2 cup chicken stock 
  • 1/2 cup hot sauce (I use Red Hot)
  • 1 cup low fat cottage cheese
  • 1/2 cup cream cheese, cubed
  • Assorted raw veggies for serving, such as celery, carrots, cucumbers and cauliflower 
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PREPARATION

For the whole wheat pita chips, preheat the oven to 400°F. Lay the pita triangles in an even layer on a baking sheet and brush lightly with 1 1/2 teaspoons of olive oil. Season with salt and pepper. Flip the chips and repeat on the second side. Bake the chips in the over for 6-8 minutes, flipping the chips halfway through baking. Transfer to a serving bowl while you make the buffalo chicken dip. 
 
For the dip, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.  Add the onions, celery and garlic, and sauté until the vegetables are soft. Add the chicken breast to the pan and season with salt and pepper. If using raw chicken, cook until the chicken is just cooked through, about 5 minutes.  
 
Add the butter to the pan and melt into the chicken mixture. Stir to coat the chicken and vegetables. Sprinkle flour over the entire mixture and stir to coat. Cook for 1 minute. Stir in the chicken stock and hot sauce until the mixture begins to thicken and simmer. Add the cottage cheese and cream cheese. Heat the mixture until there are no visible bits of cream cheese remaining and the mixture is simmering. You can use the back of your spoon to smooth out the cream cheese chunks to help them melt. Remove from heat. Serve hot with pita chips and raw veggies immediately or transfer to a crock pot for party-style serving! 
 

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