My love for tailgating began before college and even before high school, when my dad took my sisters and I to a Northwestern game. The school put on a huge event for their MBA students: we’re talking hot dogs, hamburgers, all the snacks, face-painting for kids, balloons, games, and I think I remember a bouncy house? Aside from the actual game being one of the best College Football games in history (it’s true – 2000 Northwestern v. Michigan), the tailgate part was SO MUCH FUN.
And from there, a love was born.
Tailgating is a rich tradition that anyone can partake in. Even if you HATE the sport, you probably love to tailgate. You can tailgate almost anything: football games, baseball games, even concerts! I’m, of course, partial to college football tailgates. There’s nothing better than a bunch of people setting up their spread of meats, chips, dips, drinks, and activities in the parking lot outside the stadium on a sunny, fall day.
Of course, all of that food and drink can wreak havoc on your body. Waking up Saturday evening (after your post-game nap, of course) only to feel sick to your stomach is not a pleasant feeling. So I’m here to help you create some snacks that’ll be a little bit less terrible on the body.
So with that said, I’m here with a Light(er) Buffalo Chicken Dip just in time for Friday Night Lights.
Light(er) Buffalo Chicken Dip
- 4oz fat free or low-fat cream cheese
- 1 cup Greek yogurt, plain
- 1 cup hot sauce – I used Frank’s
- 1/4 cup Bleu cheese crumbles
- 3/4 cup part-skim mozzarella
- 1 Ranch seasoning packet
- 5oz shredded chicken
- Mix everything together in a bowl
- Oven (350*F): Fill a baking dish with the mixture and bake for 25-30 minutes, until top starts to get brown
- Grill or stove-top(medium heat): Fill a grill-safe pot or pan with mixture and cook for 25-30 minutes, until top starts to get brown
- Crockpot (low): Fill crockpot and cook on low for approximately 4 hours, stirring occasionally.
Serve with carrots, celery, tortilla chips, or (my favorite) pretzel thins!