Healthy Buffalo Chicken Dip
This Healthy Buffalo Chicken Dip Recipe is a lighter version of everyone's favorite gameday appetizer, but you'd never know it was good for you! It's packed with buffalo wing flavor and cheesy goodness in every delicious bite!
Servings: 4 -8 servings
Calories: 280kcal
Ingredients
- 1 lb boneless skinless breast tenderloins or about 2 cups of shredded cooked chicken breast
- 1 cup chicken broth or water
- Salt
- black pepper
- garlic powder
- Olive oil spray
- ⅔ cup 2% plain Greek yogurt I love Fage brand
- ⅓ cup small curd cottage cheese I love Friendship whipped brand, drained of excess water (I use a small mesh strainer)
- 1/3 cup hot sauce
- 1/3 cup blue cheese
- 1/2 cup sharp cheddar cheese can double if desired - just increase the blue
- Garnish – green onion
Instructions
For the Chicken
- If your chicken is raw, prep this first. Sprinkle chicken with salt, pepper, and garlic powder. Then follow your preferred cooking method below.
- Instant Pot - add 1 cup of broth or water and your raw chicken breast. Pressure cook for 15 minutes (20 if using frozen chicken) and do a full natural release. Drain well and shred using two forks or your hand mixer.
- Oven- Cook chicken breast at 350°F for 30 minutes. Let cool and dice.
- Stovetop – Cover chicken with broth or water and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Then remove from heat and cover for 20 minutes. Drain and shred using two forks or your hand mixer.
- Crockpot - Add chicken broth or water and chicken to the pot. Cook for 4 hours on high, then drain and shred using two forks or your hand mixer.
For the Dip
Oven:
- Preheat oven to 450° F.
- Mix Greek yogurt, cottage cheese, hot sauce, blue cheese, and 2 Tbsp of cheddar cheese in an oven safe bowl or dish, then fold in chicken. Top dip with the remaining cheddar cheese.
- Place the bowl or dish in the oven and allow the cheese to brown and bubble before removing, broiling at the end, if desired.
- Garnish with green onion and enjoy with veggie dippers, crackers, pretzels, or tortilla chips!
CrispLid or Ninja Foodi:
- Mix Greek yogurt, cottage cheese, hot sauce, blue cheese, and 2 Tbsp of cheddar cheese in an IP safe bowl or dish, then fold in chicken. Top dip with the remaining cheddar cheese.
- If you used your IP to make chicken, wipe out the inner liner of the Instant Pot or Ninja Foodi and place the bowl in the IP with the Crisp Lid cover and bake at 450°F. Allow cheese to brown and bubble before removing, about 5-7 minutes.
- Garnish with green onion and enjoy with veggie dippers, crackers, pretzels, or tortilla chips!
Crock Pot:
- Mix Greek yogurt, cottage cheese, hot sauce, blue cheese, and 2 Tbsp of cheddar cheese in a bowl (or right in your crock pot if you want), then fold in chicken.
- Add the mixture to your slow cooker and top dip with the remaining cheddar cheese. Let it get hot and melty for 2 hours on high.
- Reduce to warm if you are going to serve directly from your crock.
- Garnish with green onion and enjoy with veggie dippers, crackers, pretzels, or tortilla chips!
Notes
21 Day Fix: For 1/4 of the pan - 1 RED, 1/2 BLUE + dippers (per serving); For 1/8 of the pan - 1/2 RED, 1/4 BLUE + dippers (per serving)
WW: 1 point (8 servings) 2 points (4 servings)
To prep ahead: This is a great meal prep appetizer, snack, or main because you can prep the chicken or the whole dip ahead of time and store in an air tight container for 2-3 days before enjoying.
To Store: Store this delicious dip in an air tight container for up to 3 days.
To Freeze: Some of my readers have successfully frozen servings of this dip, which I think is an awesome idea! I would use my Souper Cubes to freeze it in smaller portion sizes, but any freezer safe container will work.
To Reheat: This dip heats up wonderfully in a 350 oven or in the microwave for a few minutes.
Nutrition
Calories: 280kcal | Carbohydrates: 4g | Protein: 37g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 992mg | Potassium: 555mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 16mg | Calcium: 224mg | Iron: 1mg