21 Day Fix Buffalo Chicken Dip and Chips

Homemade Buffalo Chicken Dip and Chips – 21 Day Fix Approved!

Throughout the 21-Day Fix program you hear that it isn’t a diet, it’s a lifestyle. I truly buy into that saying. Although I am no longer on the fix plan, I’ve lost the weight and bloating that I set out to do, and I need to maintain my new goal weight. Since I try not to make more than one dish, it was important to “fix up” our favorites foods.

One of the kids’ favorites is Buffalo Chicken Dip. Buffalo chicken dip is a staple in our house, especially during Friday Night Family Night! Considering added salt and sodium is a huge factor in stomach bloat, I needed to not only fix our dip but our chips too. Even though everything is homemade and clean ingredients are used, it is still delicious and still packs a spicy kick!

Homemade Tortilla Chips Fresh Out of the Oven!

Buffalo Chicken Dip Ingredients:
2 Teaspoons Tabasco Sauce (more if you like it spicy!)
1 lbs. Diced Chicken Breast
5 oz. Container Plain Greek Yogurt
½ Cup of Mild Cheddar Cheese

Tortilla Chip Ingredients:
Small (Taco Size) Corn Tortillas
Cooking Spray or Olive Oil
Sea Salt

Directions for Dip:

In a bowl mix together the Tabasco sauce, diced chicken and ¼ cup of cheese. Add in the Greek yogurt in small amounts until you have reached the desired consistency. Poor mixture in an 8” baking dish (I used Corning Ware) and top with remaining cheese. Bake mixture uncovered at 350 degrees for 20-25 minutes or until the dip is bubbly and golden brown. When finished, let the dip stand for 5 minutes otherwise it may be runny.

Directions for Chips:

Cut tortillas into 8th’s (across the middle, from top to bottom, and diagonal). Spread the tortillas in a single layer across a cooking spray prepared cookie sheet. Be careful no tortillas overlap; overlapping will prevent the chips from getting crispy. Spray the chips with cooking spray or brush lightly with olive oil. Next, sprinkle desired amount of sea salt over chips. Bake at 350 degrees for 12-15 minutes flipping halfway through baking time.

Cut Corn Tortillas Into 8th’s So They are Chip Sized

I baked the dip and two cookie sheets of tortilla chips at the same time. Trust me, the kids were waiting at the counter for them to come out of the oven. I couldn’t even get a picture without fingers in it!

Container Count: 1.5-Red (chicken and yogurt), 1-blue (Cheese), 1-Yellow (2 corn tortillas or 16 chips).

Kids’ Chowing Down on Chips and Dip!

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