• Switched to a lowfat yogurt and Ranch dressing mix
• Switched to reduced fat cream cheese
• Used Cabot 50% Reduced Fat Cheddar
• Used whole grain crackers
• Layered dip for a more visual appeal

Makes about 20 servings

Cooking spray
1 cup Cabot Plain Greek-Style Yogurt or Lowfat Plain Yogurt
1 tablespoon dry Ranch dressing mix
2 tablespoons lowfat (1%) milk
2 (8-ounce) packages 1/3-less-fat cream cheese, softened
2 cups shredded cooked chicken breast (about 2 large)
1/2 (17 1/2-ounce) bottle hot wing sauce
8 ounces Cabot 50% Reduced Fat Cheddar, grated (about 2 cups)
Celery sticks
Whole grain crackers

1. Combine yogurt, dressing mix and milk; refrigerate until ready to serve.
2. When ready to make dip, preheat oven to 350 degrees. Coat 9-by-13-inch baking dish with cooking spray.
3. Layer cream cheese, chicken and hot wing sauce in prepared dish.
4. Bake for 45 minutes or until hot and bubbly. Top with cheese and return to oven until cheese is melted, about 5 minutes longer.
5. Remove from oven and let cool slightly. Drizzle reserved yogurt mixture over top. Serve with celery and crackers.

Nutrition Analysis per 1/4 cup Serving:
Calories 143, Total Fat 8.3g, Saturated Fat 5.5g, Sodium 1187mg, Carbohydrates 594g, Dietary Fiber 0g, Protein 10.8g, Calcium 127mg