You may also like
Categories:Viewed: 30 - Published at: 8 years ago
Ingredients
- 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
Method
- 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 thats totally optional.
- You can serve the dip immediately with the vegetable slices, or keep dip chilled in refrigerator for up to 1 week.
