Diabetes friendly dish Buffalo Chicken Dip

 Diabetes friendly recipe Buffalo Chicken Dip

Makes 26 servings, ¼ cup per serving Prep. Time: 15 minutes Cooking Time: 20–60 minutes Ingredients

10-oz. can chunk chicken, drained

¾ cup Frank’s RedHot Original Cayenne Pepper Sauce

2 8-oz. pkgs. fat-free cream cheese, softened 

1 cup light ranch dressing

1½ cups shredded cheddar Jack cheese, divided

tortilla chips 

Preparation Method for Buffalo Chicken Dip

1. Heat chicken and hot sauce in a large frying pan over medium heat until heated through.

2. Stir in cream cheese and ranch dressing. Cook, stirring, until well blended and warm.

3. Mix in half of shredded cheese.

4. Transfer the mixture to a small slow cooker. Sprinkle the remaining cheese over the top.

5. Cover and cook on Low setting until hot and bubbly. Serve with tortilla chips. 

Exchange List Values

•Lean Meat 1.0

•Fat 0.5

Basic Nutritional Values

•Calories 75
(Calories from Fat 35)

•Total Fat 4 gm
(Saturated Fat 1.1 gm,
Trans Fat 0.0 gm,
Polyunsat Fat 0.8 gm,
Monounsat Fat 0.9 gm)

•Cholesterol 15 mg

•Sodium 475 mg

•Potassium 90 gm

•Total Carb 2 gm

Dietary Fiber 0 gm

•Sugars 1 gm

•Protein 6 gm

•Phosphorus 160 gm 

This is a very low carb and very low sugar recipe, well suited for diabetic people.

Variation:

Replace hot sauce with 1 cup Buffalo wing sauce. Spread cream cheese in bottom of small shallow baking dish. Layer with shredded chicken, Buffalo wing sauce, ranch dressing, and shredded cheese. Bake at 350°F for 20 minutes or until cheese is melted

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