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Veggie Chips & Buffalo Chicken Dip

  • Author: Optavia
  • Total Time: 55 min
  • Yield: 4 servings 1x

Scale

Ingredients

For Veggie Chips:

  • 1 Tbsp olive oil
  • 2 tsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp rosemary
  • 3 cups thinly sliced yellow squash
  • 3 cups thinly sliced zucchini

For Buffalo Chicken Dip:

  • 4 light spreadable cheese wedges, softened
  • 1 ½ cup plain, low-fat Greek yogurt
  • ¼ cup light ranch dressing
  • ¼ cup hot pepper sauce
  • 1, 12.5-oz can chicken breast, drained
  • 1 cup moderate-fat, shredded colby and monterey jack cheese
  • Cooking spray

Instructions

Preheat oven to 400°F.

Whisk the olive oil, lemon juice, salt, pepper, and rosemary together in a large mixing bowl.

Add yellow squash and zucchini, and gently mix to coat.

On a large, lightly-greased baking sheet, arrange yellow squash and zucchini slices in a single layer.

Bake for 20 to 30 minutes, until crisp.

Meanwhile, mix all dip ingredients until smooth, and transfer dip mixture to a small, lightly-greased baking dish.

Once chips are removed from the oven, add dip mixture and bake for 15 to 20 minutes, until lightly browned, hot and bubbling.


Notes

PER SERVING: 1 LEANER | 3 GREEN | 1 HEALTHY FAT | 3 CONDIMENTS


Nutrition

  • Calories: 340
  • Fat: 14g
  • Carbohydrates: 15g
  • Protein: 35g
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