Healthy Buffalo Chicken Dip Recipe
A healthy twist on classic Buffalo chicken dip, made with shredded chicken breast, Greek yogurt, cottage cheese, and a flavorful combination of hot sauce and spices. Perfect for parties or a game day snack, this dip can be prepared using the oven, slow cooker, or Instant Pot, catering to different cooking preferences while keeping it nutritious and delicious.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (oven), 4 hours (slow cooker on high), 14 minutes (Instant Pot) plus baking time
- Total Time: 35 minutes (oven), 4 hours 10 minutes (slow cooker), approx. 45 minutes (Instant Pot including baking)
- Yield: Approximately 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 2 cups Chicken Breast, cooked and shredded
- ¾ cup Greek yogurt
- ½ cup Cottage Cheese
- ⅔ cup Hot Sauce
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ⅔ cup Low Fat Cheddar Cheese, shredded
- 3 Green Onions, diced
Instructions
- Oven Preparation: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the Greek yogurt, cottage cheese, shredded chicken, garlic powder, onion powder, and hot sauce. Mix well until thoroughly blended. Pour the mixture into an 8-inch by 8-inch baking pan and evenly spread it. Top with shredded low-fat cheddar cheese. Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly. Once baked, garnish with diced green onions and optionally drizzle with ranch dressing and extra hot sauce for added flavor.
- Slow Cooker Method: Add the Greek yogurt, cottage cheese, shredded chicken, garlic powder, onion powder, and hot sauce to the crockpot, reserving the cheese and green onions. Cook on high for 4 hours or on low for 8 hours. Use two forks to shred the chicken further; it should pull apart effortlessly after cooking. Stir in the shredded cheese, cover the crockpot, and cook until the cheese is melted, about 10-15 minutes. Sprinkle with sliced green onions just before serving.
- Instant Pot Method: Place raw chicken breasts, hot sauce, garlic powder, and onion powder into the Instant Pot. Secure the lid and set to sealing, pressure cook on high for 14 minutes. Allow the pressure to release naturally or use quick release after pressure cooking is complete. Remove the lid and shred the chicken with two forks or a hand mixer. Stir in the Greek yogurt and cottage cheese with the shredded chicken. Transfer the mixture to an 8-inch by 8-inch oven-safe baking dish. Top with shredded low-fat cheddar cheese and bake at 350°F (175°C) for 15 minutes until cheese melts. Garnish with diced green onions before serving.
Notes
- This recipe offers versatile cooking options: oven baking, slow cooking, or Instant Pot pressure cooking, so you can choose based on your available equipment and time.
- The dip can be served warm with celery sticks, carrot sticks, tortilla chips, or crackers for an extra satisfying snack.
- Adjust the amount of hot sauce to control the level of spiciness based on your preference.
- For a thicker dip, drain excess liquid from the cottage cheese before mixing.
- Leftovers store well in the refrigerator up to 3 days and can be reheated gently in the microwave or oven.
Keywords: buffalo chicken dip, healthy buffalo dip, low fat chicken dip, party appetizer, game day snack, Greek yogurt dip, cottage cheese dip
Find it online: https://topreci.com/healthy-buffalo-chicken-dip-recipe/
