Name: Healthy Buffalo Chicken Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded (or canned chicken, drained); 1 cup plain nonfat Greek yogurt; 4 oz reduced-fat cream cheese (Neufchâtel), softened; 1/2 cup Frank’s RedHot Original Sauce; 1/2 cup part-skim mozzarella cheese, shredded; 1/2 cup sharp cheddar cheese, shredded; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried dill (optional); Green onions for garnish; Carrot and celery sticks for serving

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We all know the feeling. You are craving the fiery, tangy kick of buffalo wings, but you also want to stick to your wellness goals. Usually, comfort food and “healthy” do not belong in the same sentence. But today, I am changing that narrative with this Healthy Buffalo Chicken Dip.

I developed this recipe because I wanted a snack that felt indulgent without the heavy crash afterwards. It captures all the creamy, cheesy glory of the classic party dip but uses a few smart swaps to lighten the load. It is the perfect solution for lazy dinners where you want something fun and flavorful that still offers nutritional value.

If you have been searching for a buffalo chicken dip healthy enough to eat on a random Tuesday, this is it. It is lighter than my traditional crockpot buffalo chicken dip but just as satisfying. It is creamy, spicy, and packed with protein.

Why This Lighter Dip Rocks

I have served this to guests who had no idea it was a “healthy” version. That is the ultimate win.

First, the texture is shockingly creamy. By using Greek yogurt mixed with a little cream cheese, we replicate that rich mouthfeel without all the heavy calories. It is luscious and smooth.

Second, it is protein dense. Unlike standard dips that are mostly fat, this one actually fuels you. It is similar to the nutritional profile of my high protein buffalo chicken dip.

Finally, it is versatile. You can bake it in the oven for a bubbly top or make it a buffalo chicken dip crock pot meal for easy serving. It adapts to your schedule and your kitchen.

The Guilt-Free Ingredients

To make this magic happen, we trade a few heavy ingredients for smarter options without sacrificing flavor.

The Chicken
Boneless, skinless chicken breast is best here. You can poach and shred your own, use a rotisserie chicken, or even use buffalo chicken dip canned chicken (drained well) if you are in a rush. It all works.

The Creamy Base
Instead of a whole block of full fat cream cheese, we use plain nonfat Greek yogurt mixed with a smaller amount of reduced fat cream cheese (Neufchâtel). This cuts the fat significantly while adding a tangy depth that pairs perfectly with the spice.

The Heat
Frank’s RedHot Original is essential. It gives you that authentic franks red hot buffalo chicken dip flavor. Avoid the pre mixed wing sauces that often hide extra oils and sugars.

The Cheese
We use part skim mozzarella and sharp cheddar. You get the flavor and the melt without going overboard on the grease.

The Flavor Boosters
Garlic powder, onion powder, and dried dill (for a ranch vibe) round out the savory notes.

Baking Up the Goodness

This recipe comes together in minutes. It is just a matter of mixing and melting.

Step 1: The Creamy Mix
In a large bowl, combine the Greek yogurt, softened cream cheese, and hot sauce. Whisk until it is smooth and no lumps remain.

Step 2: The Fold
Stir in the shredded chicken, spices, and about half of the shredded cheese. Mix until everything is evenly coated.

Step 3: The Transfer
Spread the mixture into a baking dish (a 9 inch pie plate or small casserole dish works great). Smooth out the top.

Step 4: The Topping
Sprinkle the remaining cheese over the top. This ensures you get that golden, bubbly crust we all love.

Step 5: The Bake
Bake at 375 degrees F for 20 to 25 minutes. You want the cheese to be melted and the edges to be bubbling.

Step 6: The Garnish
Top with chopped green onions or chives for a fresh bite. Serve immediately while it is hot and gooey.

Leftovers and Remixes

One of the best parts about this dip is how easily it transforms into other meals.

Quesadilla Night
Spread leftover dip inside a tortilla and grill it for a killer buffalo chicken quesadilla. It makes for a super fast lunch the next day.

Pizza Topping
Use the cold dip as a sauce base for a buffalo chicken pizza. Top with a little extra veggies and bake until crisp. It is delicious.

Veggies vs. Chips
To keep it truly healthy, I serve this with celery sticks, cucumber rounds, and bell peppers. Of course, a few tortilla chips never hurt anyone.

Meal Prep
You can assemble the dip ahead of time and store it in the fridge. Just pop it in the oven when you are ready to eat.

A Final Scoop

Healthy eating does not mean you have to give up your favorites. This Healthy Buffalo Chicken Dip proves that you can have your comfort food and eat it too. It is spicy, savory, and totally crave worthy.

Whether you are watching the big game or just need a high protein snack, I hope this recipe hits the spot.

Healthy Buffalo Chicken Dip

Author: danyrecipes
Total Time: 35 mins
Yield: 6 Servings

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Description

A lighter, guilt-free version of the classic party dip! Made with Greek yogurt and lean chicken, this spicy and creamy dip satisfies your buffalo cravings without the heavy calories.

Ingredients

2 cups cooked chicken breast, shredded (or canned chicken, drained)
1 cup plain nonfat Greek yogurt
4 oz reduced-fat cream cheese (Neufchâtel), softened
1/2 cup Frank’s RedHot Original Sauce
1/2 cup part-skim mozzarella cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried dill (optional)
Green onions for garnish
Carrot and celery sticks for serving

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Instructions

Preheat: Preheat your oven to 375°F (190°C). Spray a small baking dish or pie plate with non-stick spray.
Mix Base: In a large bowl, whisk together the Greek yogurt, softened cream cheese, hot sauce, garlic powder, onion powder, and dill until smooth.
Combine: Stir in the shredded chicken and half of the mozzarella and cheddar cheeses. Mix until well combined.
Assemble: Spread the mixture evenly into the prepared baking dish. Top with the remaining cheese.
Bake: Bake for 20-25 minutes until the dip is hot and bubbly and the cheese is melted.
Serve: Garnish with sliced green onions. Serve hot with celery, carrots, and cucumber slices.