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
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.
Notes
Crockpot Method: Mix everything in a small slow cooker and cook on LOW for 1.5 – 2 hours.
Storage: Leftovers keep well in the fridge for 3 days. Reheat in the microwave or oven.
Pizza Hack: Use cold leftovers as a sauce base for a healthy buffalo chicken pizza on a tortilla or cauliflower crust.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 55mg