Lean and Green Appetizer | Veggie Chips & Buffalo Chicken Dip

A perfect recipe to bring to holiday potlucks, work parties, tailgates or just for a fun movie night! Just because you’re on plan or choosing a healthy lifestyle doesn’t mean you have to cut out delicious food!

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Lean and Green Appetizer | Veggie Chips & Buffalo Chicken Dip

Prep Time 20 minutes
Cook Time 50 minutes
Course Appetizer
Cuisine American
Servings 4


For Veggie Chips:

  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp rosemary
  • 3 cups thinly sliced yellow squash
  • 3 cups thinly sliced zucchini

For Buffalo Chicken Dip:

  • 4 wedges light spreadable cheese softened
  • 1 1/2 cup low fat plain Greek yogurt
  • 1/4 cup light ranch dressing
  • 1/4 cup hot pepper sauce
  • 1 12.5 oz can of chicken breast drained
  • 1 cup moderate fat, shredded colby and monterey jack cheese
  • Cooking spray


  • Preheat oven to 400 F.
  • Whisk the olive oil, lemon juice, salt, pepper, and rosemary together in large mixing bowl. Add yellow squash and zucchini, and gently mix to coat.
  • On a large, lightly greased baking sheet, arrange yellow squash and zucchini slices in a single layer. Bake for 20 to 30 minutes, until crisp.
  • Meanwhile, mix all dip ingredients until smooth, and transfer dip mixture to a small, lightly greased baking dish.
  • Once chips are removed from the oven, add dip mixture and bake for 15 to 20 minutes, until lightly browned, hot and bubbling.
Keyword Gluten Free, Keto

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