Veggie Chips & Buffalo Chicken Dip

By Food52User1
September 2, 2016
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Author Notes: A delicious Labor Day cookout recipe brought to you from Medifast’s new Simply Well™: An Everyday, Healthy Cookbook.Food52User1

Serves: 4

Veggie Chips

  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon rosemary
  • 3 cups thinly sliced yellow squash
  • 3 cups thinly sliced zucchini

Buffalo Chicken Dip

  • 4 light spreadable cheese wedges, softened
  • 1 1/2 cups plain, low-fat Greek yogurt
  • 1/4 cup light ranch dressing
  • 1/4 cup hot pepper sauce
  • 1 cup shredded, reduced-fat Colby and Monterey Jack cheese
  • 1 12.5-oz can chicken breast, packed in water, drained
  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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