Description
This recipe has the kick and creamy, cheesy goodness of the traditional dip, but with half the fat!
Ingredients
- 8 ounces, weight Neufchatel Or Low-fat Philadelphia Cream Cheese
- ⅔ cups Bolthouse Farms Yogurt Classic Ranch Dressing
- 4 Tablespoons Hot Sauce, Or To Taste
- 2 cans (10 Oz. Size) Chicken In Water, Drained And Shredded
- 2 cups Shredded Reduced-fat Cheddar Cheese
- 3 stalks Celery, Finely Diced
- 3 pounds Jicama Or Kholrabi, Sliced Thin
Preparation
Combine neufchatel, ranch dressing, and hot sauce in a bowl and mix well until smooth. Stir in drained and shredded chicken, shredded cheese, and diced celery until combined.
Peel jicama or kholrabi (or both), then cut into thin slices. I have a football-shaped cookie cutter, so I cut my jicama into football shapes, but that’s totally optional.
You can serve the dip immediately with the vegetable slices, or keep dip chilled in refrigerator for up to 1 week.
