Recipes

Veggie Chips & Buffalo Chicken Dip

Medifast|

Veggie Chips & Buffalo Chicken Dip
4.5 (2 ratings)
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It's almost Memorial Day Weekend and the living is easy! Well, ALMOST. You may find it to be more difficult to eat healthy at all of the cookouts and outdoor parties that will be taking place this weekend. When most people think of a cookout, they have dreams of hot dogs, hamburgers, creamy potato salad, and chips — all foods that can wreak havoc on your waistline.Get ready to adjust your Memorial Day Weekend shopping lists! This healthy and delicious summer recipe is brought to you by Medifast's new Simply Well™: An Everyday, Healthy Cookbook.
Servings
4
Ingredients
  • 1 tablespoon olive oil
  • 2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon rosemary
  • 3 cup thinly sliced yellow squash
  • 3 cup thinly sliced zucchini
  • 4 light spreadable cheese wedges, softened
  • 1 1/2 cup plain, low-fat greek yogurt
  • 1/4 cup light ranch dressing
  • 1/4 cup hot pepper sauce
  • 12.5 ounce can chicken breast, packed in water, drained
  • 1 cup shredded, reduced-fat colby and monterey jack cheese
Directions
  1. Preheat oven to 400° F.
  2. Whisk the olive oil, lemon juice, salt, pepper, and rosemary together in a large mixing bowl.
  3. Add yellow squash and zucchini, and gently mix to coat.
  4. On a large, lightly-greased baking sheet, arrange yellow squash and zucchini slices in a single layer.
  5. Bake for 20 to 30 minutes, until crisp.
  6. Meanwhile, mix all dip ingredients until smooth, and transfer dip mixture to a small, lightly-greased baking dish.
  7. Once chips are removed from the oven, add dip mixture and bake for 15 to 20 minutes, until lightly browned, hot and bubbling.
 
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