Skinny Dip By 3fatchickscom Recipes

SKINNY BUFFALO CHICKEN DIP

Skinny Buffalo Chicken Dip image

Given to me by my mother-in-law and adapted to make it slightly less guilty, this skinny Buffalo chicken dip is a hit every time I make it! Great served with celery sticks, Tostitos® Baked Scoops® or Fritos® Scoops®.

Provided by hontsl

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 50m

Yield 12

Number Of Ingredients 8

Ingredients

½ tablespoon olive oil
2 skinless, boneless chicken breasts, diced
½ tablespoon garlic powder
1 (8 ounce) package fat-free cream cheese, softened
½ cup crumbled blue cheese
½ cup fat-free blue cheese salad dressing
½ cup Buffalo wing sauce (such as Frank's RedHot®)
1 (8 ounce) package shredded smoked Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium heat. Saute chicken in the hot oil with garlic powder until no longer pink in the center and juices run clear, 5 to 8 minutes.
Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.
Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.
Bake in the preheated oven until heated through and cheese is melted, about 25 minutes. Remove from the oven and let rest for 2 to 3 minutes; stir to mix ingredients.

Nutrition Facts : Calories 164.1 calories, Carbohydrate 6.5 g, Cholesterol 37.4 mg, Fat 9.2 g, Fiber 0.4 g, Protein 13 g, SaturatedFat 5.2 g, Sodium 713.6 mg, Sugar 1.7 g

SKINNY DIPPERS (BAKED POTATO SKINS FOR DIPPING)

Skinny Dippers (Baked Potato Skins for Dipping) image

Warning - the Surgeon General has determined that these may become habit-forming. Do not eat them while driving or operating heavy machinery.

Provided by Millereg

Categories Lunch/Snacks

Time 1h25m

Yield 48 skinny dippers, 12 serving(s)

Number Of Ingredients 10

Ingredients

6 potatoes
2 ounces butter, melted
coarse salt
6 -8 cloves garlic, finely minced
4 teaspoons Dijon mustard
2 egg yolks, slightly beaten
4 ounces vegetable oil
4 ounces olive oil
1 tablespoon lemon juice
salt and pepper or lemon pepper

Steps:

----ToMake Garlic Dip----.
In a small bowl, combine the garlic, mustard, and egg yolks and stir until well blended.
Combine the vegetable and olive oils and slowly add the oils, a drop at a time at first, beating constantly.
As the mixture begins to thicken, add oil a little faster and beat until the mixture is smooth.
Add the lemon juice, salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and pat dry.
Pierce in several places with fork.
Bake potatoes at 375F to 400F for about 45 to 60 minutes or until tender.
Cool slightly and then cut in half.
Scoop out flesh leaving in 1/8” to ¼“ inch thick shell.
(Keep the potato flesh for recipes calling for mashed potatoes).
Turn oven up to 500F.
Using a kitchen shears or very sharp vegetable knife, cut the shells in half and then in half again giving you 8 sections for each potato.
Brush both sides of skins with melted butter and sprinkle with coarse salt.
Place on a baking sheet.
Bake about 10 to 12 minutes or until crisp.
Serve with garlic dip.

SKINNY DIP BY 3FATCHICKS.COM

Skinny Dip by 3fatchicks.com image

Make and share this Skinny Dip by 3fatchicks.com recipe from Food.com.

Provided by Meredith .F

Categories < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

14 ounces asparagus, cuts 1/2 the liquid drained
1 cup tomatoes, finely chopped (approx. 2 med. tomatoes)
1/3 cup red onion, chopped
1 garlic clove, finely chopped
3 tablespoons fresh cilantro, finely chopped
2 tablespoons low-fat mayonnaise
1 tablespoon lime juice
6 drops red pepper sauce
1 dash black pepper

Steps:

PLace asparagus with half the can liquid in a blender. Cover & process until smooth.
In a med. bowl, mix the blended asparagus with the remaining ingredients. Cover & refrigerate for one hour.
Serve with choppped veggies or low fat tortilla chips.

Nutrition Facts : Calories 25.4, Fat 0.2, SaturatedFat 0.1, Sodium 13.2, Carbohydrate 5.2, Fiber 1.9, Sugar 2.1, Protein 2

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