Guilt-Free Veggie Chips with Buffalo Chicken Dip
By: Sheri Wetherell
Published: May 30, 2016

Looking for something delicious to snack on but are worried about the waistline? Have no fear with these delicious veggie chips and buffalo chicken dip. The yellow squash and zucchini chips are thinly sliced then seasoned with lemon juice, herbs and spices and baked until crisp. The buffalo chicken dip will have you saying, "no way is this diet food!" Canned chicken breast is combined with a light spreadable cheese (we like to use Laughing Cow Light), low-fat Greek yogurt, light ranch dressing, hot pepper sauce, and reduced fat Colby and Monterey Jack cheeses, then baked until bubbling and lightly browned. It's one tasty appetizer everyone will love!
Veggie Chips with Buffalo Chicken Dip
This recipe is courtesy of the Medifast cookbook Simply Well: An Everyday, Healthy Cookbook, but you don't have to be on a Medifast diet to enjoy the healthy and delicious recipes.
 
Yield: 4 servings 
	For the 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 the Buffalo Chicken Dip:
	4 light spreadable cheese wedges (we love Laughing Cow Light), softened 
	1½ cups plain, low-fat Greek yogurt
	 ¼ cup light ranch dressing 
	¼ cup hot pepper sauce 
	1, 12.5-oz can chicken breast, packed in water, drained 
	1 cup shredded, reduced-fat Colby and Monterey Jack cheese
	Cooking spray
Step 1.  Preheat oven to 400° F.
	Step 2.  Whisk the olive oil, lemon juice, salt, pepper, and rosemary together in a large mixing bowl.
Step 3.  Add yellow squash and zucchini, and gently mix to coat.
Step 4.  On a large, lightly-greased baking sheet, arrange yellow squash and zucchini slices in a single layer.
Step 5.  Bake for 20 to 30 minutes, until crisp.
Step 6.  Meanwhile, mix all dip ingredients until smooth, and transfer dip mixture to a small, lightly-greased baking dish.
Step 7.  Once chips are removed from the oven, add dip mixture and bake for 15 to 20 minutes, until lightly browned, hot and bubbling.
	 
Editorial disclosure: this is not a paid endorsement for Medifast. Foodista received no payment or product for this post.