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BUFFALO CHICKEN WING DIP
WITH WHOLE WHEAT TORTILLA CHIPS
Ingredients:
Celery, blanched and sliced (1/4 inch thick) 1/2c
Hummus 1 1/2c
Blue Cheese, crumbles 1/4c
Cheddar Cheese, reduced fat, shredded 1/4c
Greek yogurt, plain low fat 6 oz
Chicken, cooked, diced and cooled 1 cup
Franks Red Hot sauce 1/8 cup
Whole Wheat tortilla wraps 3 each
Black Pepper, ground pinch (to taste)
Procedure:
1. Pre heat oven to 350˚F. Cut each tortilla wrap into 4 strips 2-2 ½ inches wide. Then cut the strips into triangles or tortilla chip shape. Toss with salt, pepper and oil.
2. Lay a piece of parchment or foil on a baking pan and lay the chips out evenly. Bake until golden brown and firm, approx. 15 minutes in a convection oven, 10 minutes longer in a conventional oven.
3. In a medium size mixing bowl, combine all of the other ingredients and mix well.
4. Serve immediately with the tortilla chips or cover and refrigerate to get a more intense flavor.
5. Store the chips in an air tight container at room temperature if not serving right away.
6. Yield 34oz.
Nutritional Information:
Portion Size 3oz.
220 Calories
11 g Protein
25 Carbs
1g Fiber
8 g Fat
408 mg Sodium