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Healthy buffalo chicken dip.
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5 from 5 votes

Healthy Buffalo Chicken Dip

This healthy buffalo chicken dip is the perfect game day appetizer and sure to be a crowd favorite. It's made lighter with Greek yogurt and cottage cheese, but is still creamy, spicy and absolutely delicious.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Dips/Spreads
Cuisine: American
Diet: Gluten Free
Servings: 8
Author: Brittany Mullins

Equipment

Ingredients

  • 2 cups shredded chicken about 1 lb chicken
  • ⅔ cup medium or hot buffalo sauce
  • 1 cup Greek yogurt ranch dressing I like Bolthouse Farms
  • ½ cup cottage cheese
  • ¼ teaspoon black pepper plus more to taste
  • ¾ cup mozzarella cheese shredded
  • ¾ cup sharp cheddar cheese shredded, dived
  • Green onion for topping
  • Celery for serving
  • Carrots for serving
  • Tortilla chips for serving

Instructions

  • Preheat oven to 350°F and spray a baking dish with cooking spray. I used an 8x8 glass baking dish.
  • Blend together cottage cheese and ranch dressing until smooth in a food processor or blender.
  • Combine chicken, buffalo sauce, blended cottage cheese mixture, pepper, mozzarella cheese and ¼ cup cheddar cheese in a large mixing bowl.
  • Pour mixture into prepared baking dish and top with remaining ½ cup cheddar cheese.
  • Bake for 25-30 minutes or until cheese is melted and bubbly. Broil for the last 1-2 minutes to brown up the cheese more, if desired.
  • Remove with oven, top with green onion and serve warm with celery, carrots and tortilla chips.

Video

Notes

You’ll need cooked, shredded chicken for this recipe. Here are a few easy ways to make it:
  • Slow cooker: Add chicken breasts or thighs to a slow cooker, season as desired, cover, and cook on low for 3–4 hours or high for 2 hours. Shred once tender.
  • Instant Pot: Place chicken in the Instant Pot with 1 cup water or broth. Cook on high pressure for 15 minutes, then quick release and shred.
  • Stovetop: Cover chicken with water or broth in a pot, bring to a boil, then simmer for about 20 minutes until cooked through. Shred and use.
  • Oven: Bake seasoned chicken at 375°F for 25–35 minutes, covered, until cooked through. Shred once cool enough to handle.

Nutrition

Serving: 1/8 recipe | Calories: 185kcal | Carbohydrates: 4g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 975mg | Potassium: 81mg | Sugar: 2g