Description
Healthy Buffalo Chicken Dip is a lower-calorie, high-protein version of the classic crowd-pleaser. Creamy, spicy, and satisfying, this dip is gluten-free and perfect for parties or game days.
Ingredients
- 2 cups cooked and shredded chicken breast
- ¾ cup Greek yogurt
- ½ cup cottage cheese
- ⅔ cup hot sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅔ cup low-fat cheddar cheese, shredded
- 3 green onions, diced
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine Greek yogurt, cottage cheese, shredded chicken, garlic powder, onion powder, and hot sauce.
- Pour mixture into an 8×8-inch baking dish and top with shredded cheese.
- Bake for 25 minutes. Garnish with diced green onions, and optionally drizzle with ranch or extra hot sauce.
- Slow Cooker: Combine all ingredients except cheese and onions. Cook on high 4 hours or low 8 hours. Shred chicken, add cheese, cook until melted, garnish with onions.
- Instant Pot: Cook chicken with hot sauce and spices under pressure for 14 minutes. Shred, mix in Greek yogurt and cottage cheese, transfer to oven-safe dish, top with cheese, and bake 15 minutes at 350°F.
Notes
- Serve warm for best flavor and texture.
- Use pre-cooked or leftover chicken to save time.
- Double or triple the recipe for larger crowds using a 9×13 baking dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dip
- Method: Oven / Slow Cooker / Instant Pot
- Cuisine: American