Extension for Real Life

The Food Factor: Buffalo Chicken Dip

Video by Jonathan Parrish

This tangy, creamy Buffalo Chicken Dip is perfect for parties and game day. Serve this with wheat crackers or celery sticks, and it will become a party favorite.

Buffalo Chicken Dip

Ingredients:

• 1 (12.5-ounce) can chicken, drained*
• 1 (15-ounce) can corn, low sodium, drained
• ½ C. celery, scrubbed with clean vegetable brush under running water, diced
• ¼ C. green onion, gently rubbed under cold running water, diced
• 1 C, plain, nonfat Greek yogurt**
• ⅓ C. low-fat mayo
• ½ tsp. garlic powder
• ½ tsp. onion powder
• 1 C. low-fat cheddar cheese, shredded
• ¼ C. hot pepper sauce (optional)

Directions:

1. Wash hands with soap and water.
2. In a medium bowl, combine all the ingredients. Cover and refrigerate until ready to serve.
3. Serve with fresh vegetables or whole wheat crackers.
4. Store leftovers in a sealed container in the refrigerator for up to four days.

Notes: 

*Canned tuna or cooked, shredded chicken can be substituted for canned chicken. 
**Nonfat or low-fat sour cream can be substituted for Greek yogurt.

Thanks to University of Nebraska Extension Service for this recipe!

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