Anyone worried about all those July 4th barbecues they’re going to this weekend and what are they going to eat? Well, this dip was amazing and except for the little bit of fat in the buttermilk, (I bet you could just use 8 oz of sour cream instead) this was an exceptional dip you could bring anywhere. I used lite sour cream because i like the texture a bit better in these dips when there is a little fat but anyone on the Attack or Cruise, I’d say stick to fat free and use the lowfat buttermilk for texture. And I ground turkey, first because that’s what I had thawing in my refrigerator, and second because I thought it might be easier to eat with celery rather than shredded chicken. Your call. I also used tapatio because I didn’t have any Frank’s Red Hot. But I can’t wait to make it again!
BUFFALO TURKEY DIP WITH CELERY STICKS
1/2 lb ground lean turkey, browned or 1 cup shredded chicken
6 oz your favorite hot sauce
8 oz fat free cream cheese
6 oz fat free sour cream
1/4 cup lowfat buttermilk
1 T dry ranch dressing mix
1/2 cup 2% or fat free cheddar
Mix the turkey and hot sauce and spread on the bottom of a square brownie pan (I cooked mine in four small ramekins). Over low heat, mix the cream cheese, sour cream, buttermilk and dry ranch dressing mix til smooth. Pour over the chicken and sprinkle the cheese over it. Bake at 350 for 30-35 minutes.
Let it set for at least 10 minutes, although it’s going to be hard (I actually couldn’t, so it wasn’t set up when I started eating it. But man, is it delicious)! Serve with celery sticks.