Veggie Chips & Buffalo Chicken Dip

Don't click away yet! These "chips" and dip are much healthier than any you've had before

It's almost Memorial Day Weekend and the living is easy! Well, ALMOST. You may find it to be more difficult to eat healthy at all of the cookouts and outdoor parties that will be taking place this weekend. When most people think of a cookout, they have dreams of hot dogs, hamburgers, creamy potato salad, and chips — all foods that can wreak havoc on your waistline.

Get ready to adjust your Memorial Day Weekend shopping lists! This healthy and delicious summer recipe is brought to you by Medifast's new Simply Well™: An Everyday, Healthy Cookbook.

4
Servings
615
Calories Per Serving
Deliver Ingredients

Ingredients

For the Veggie Chips:

  • 1 Tablespoon olive oil
  • 2 Teaspoons lemon juice
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1/2 Teaspoon rosemary
  • 3 Cups thinly sliced yellow squash
  • 3 Cups thinly sliced zucchini

For the Buffalo Chicken Dip:

  • 4 light spreadable cheese wedges, softened
  • 1 1/2 Cup plain, low-fat Greek yogurt
  • 1/4 Cup light ranch dressing
  • 1/4 Cup hot pepper sauce
  • 12.5 Ounces can chicken breast, packed in water, drained
  • 1 Cup shredded, reduced-fat Colby and Monterey Jack cheese

Directions

For the Veggie Chips:

Preheat oven to 400° F.

Whisk the olive oil, lemon juice, salt, pepper, and rosemary together in a 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.

For the Buffalo Chicken Dip:

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.

Veggie Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Veggie Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
39g
59%
Sugar
8g
N/A
Saturated Fat
17g
84%
Cholesterol
121mg
40%
Protein
47g
94%
Carbs
21g
7%
Vitamin A
179µg
20%
Vitamin B12
2µg
26%
Vitamin B6
0.8mg
42.4%
Vitamin C
38mg
64%
Vitamin D
0.7µg
0.2%
Vitamin E
1mg
7%
Vitamin K
27µg
34%
Calcium
641mg
64%
Fiber
3g
10%
Folate (food)
51µg
N/A
Folate equivalent (total)
51µg
13%
Iron
2mg
12%
Magnesium
93mg
23%
Monounsaturated
12g
N/A
Niacin (B3)
10mg
50%
Phosphorus
559mg
80%
Polyunsaturated
7g
N/A
Potassium
867mg
25%
Riboflavin (B2)
0.4mg
23.7%
Sodium
1117mg
47%
Thiamin (B1)
0.3mg
18.1%
Trans
0.2g
N/A
Zinc
3mg
23%