Reduced Fat Buffalo Chicken Dip

• 8 ounces, weight Neufchatel Or Low-fat Philadelphia Cream Cheese
• 23 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

1. Combine neufchatel, ranch dressing, and hot sauce in a bowl and mix well until smooth.
2. Stir in drained and shredded chicken, shredded cheese, and diced celery until combined.
3. Peel jicama or kholrabi (or both), then cut into thin slices.
4. I have a football-shaped cookie cutter, so I cut my jicama into football shapes, but thats totally optional.
5. You can serve the dip immediately with the vegetable slices, or keep dip chilled in refrigerator for up to 1 week.

cream cheese, bolthouse farms yogurt, hot sauce, chicken, cheddar cheese, stalks celery, jicama

Taken from tastykitchen.com/recipes/appetizers-and-snacks/reduced-fat-buffalo-chicken-dip/ (may not work)