Go Wild for the Super Bowl

Got some pheasant in your freezer?  Then you can make a wilder version of the Buffalo Chicken Dip that is infamous at many a Super Bowl Party!  This recipe was changed up from the traditional recipe to lower the fat content without losing any flavor.  Serve with celery for dipping and whole grain tortilla chips.

Buffalo Pheasant Dip


4 oz. reduced fat cream cheese or Neufchatel, softened
1 cup plain non-fat Greek Yogurt or 1 small container (~6 oz)
1 cup part-skim Mozzarella cheese, shredded
1/2 cup hot sauce- many people prefer Frank’s cayenne pepper sauce
1/2 cup crumbled blue cheese, light

3 cups cooked and shredded pheasant breast


1. Preheat oven to 350 degrees F.

2.  In a large bowl, mix all of the ingredients until well blended.

3.  Transfer mixture to a 1.5 quart or similar sized baking dish and bake for 30 minutes until the cheeses melt and the edges and top are slightly browned.  Or, you can put all of the ingredients in a medium saucepan and cook over medium heat until the cheese melts, stirring occasionally for about 10-15 minutes.

4.  Serve with celery sticks and/or whole grain tortilla chips for dipping.bufflao pheasant dip nutrition label

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