Description

This Healthy Buffalo Chicken Dip combines tender shredded chicken with creamy Greek yogurt and reduced-fat cream cheese for a lighter spin on a classic game day favorite. Spiced with hot sauce and seasoned with garlic and onion powder, it’s baked until hot and bubbly, then topped with green onions for a fresh finish. Perfect for serving with veggies, whole grain crackers, or tortilla chips, it offers a high-protein, gluten-free appetizer option that’s both satisfying and guilt-free.

Ingredients

Scale

Main Ingredients

2 cups cooked shredded chicken breast
1 cup plain Greek yogurt
4 ounces reduced-fat cream cheese, softened
1/2 cup hot sauce (such as Frank’s RedHot)
1/2 cup shredded part-skim mozzarella cheese
1/4 cup crumbled blue cheese (optional)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 green onions, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the dip evenly and thoroughly.
Mix the creamy base: In a large bowl, combine the plain Greek yogurt, softened reduced-fat cream cheese, hot sauce, garlic powder, and onion powder. Stir until the mixture is smooth and well combined.
Add the chicken and cheeses: Fold in the shredded cooked chicken, shredded mozzarella cheese, and crumbled blue cheese if you’re using it. Mix everything until evenly distributed.
Prepare for baking: Spread the dip mixture evenly into a small baking dish or an oven-safe skillet, smoothing the top with a spatula.
Bake the dip: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is hot and bubbly throughout.
Garnish and serve: Remove the dish from the oven and sprinkle the chopped green onions on top. Serve the dip warm alongside sliced vegetables, whole grain crackers, or tortilla chips for dipping.

Notes

For a dairy-free version, substitute with dairy-free cream cheese, yogurt, and cheese alternatives.
This dip can also be made in a slow cooker on low heat for 2 to 3 hours for a hands-off approach.
Adjust the spiciness by varying the amount of hot sauce according to your taste preferences.