Healthy Buffalo Chicken Dip
This healthy Buffalo chicken dip recipe is lightened up thanks to the addition of Greek yogurt and cottage cheese. So creamy and cheesy!
Prep: 10 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 8 -10 servings
Ingredients
- 8 ounces reduced-fat cream cheese at room temperature or Neufchatel, do not use fat free
- ⅔ cup Buffalo sauce such as Frank’s
- ½ cup plain Greek yogurt I used nonfat
- ½ cup small curd cottage cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cups cooked shredded chicken
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese or additional mozzarella
- 1 cup thinly sliced green onions divided
- Fritos scoops and celery sticks for dipping
Instructions
- Place a rack in the center of the oven and preheat to 375°F. Coat an 8x10-inch or similar baking dish with nonstick spray (you can go all the way up to 9x13, the dip will just be thinner and heat more quickly).
- In a large bowl, stir together the cream cheese, Buffalo sauce, yogurt, cottage cheese, garlic powder, and onion powder. Fold in the chicken, mozzarella, and ¼ cup of the green onions.
- Spread the dip in an even layer in the baking dish. Top with the cheddar.
- Bake the Buffalo chicken dip until hot and bubbly, 20 to 25 minutes. Let cool a few minutes, then serve with dippers of choice.
Notes
- TO MAKE IN A SLOW COOKER: Assemble the dip as described in the recipe, but in a slow cooker insert instead of a bowl. Do not add the cheddar yet. Cover the slow cooker and heat on LOW for 2 hours or HIGH for 1 hour, until the dip is hot and bubbly. Sprinkle the top with cheddar cheese, cover, and cook a few minutes more, until the cheese melts. Top with the reserved green onions and serve.
- TO STORE: Store leftover healthy Buffalo chicken dip in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Warm up the dip in an oven-safe dish at 350ºF for 10-15 minutes or until hot and bubbly. Alternatively, you can reheat in the microwave for a few minutes, stirring occasionally.
- TO FREEZE: This dip can also be frozen for up to 3 months. Let it thaw in the refrigerator overnight, then reheat it according to the instructions above.
Nutrition
Serving: 1(of 8)Calories: 220kcalCarbohydrates: 5gProtein: 22gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 70mgPotassium: 270mgFiber: 0.4gSugar: 3gVitamin A: 440IUVitamin C: 2mgCalcium: 168mgIron: 1mg
