Lightened Up 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" –Lauren Kudlawiec, runner-up in our Great American Cookbook Competition.
- 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