This tangy, creamy and healthy buffalo chicken dip tastes just like Buffalo chicken wings, but of course with a much healthier twist! Perfect for parties and game day, or when you're in need of a healthy, high protein snack!
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This healthy buffalo chicken dip is a lower-calorie, health-ified spin-off of other traditional buffalo chicken dip recipes. This dip is traditionally a higher fat and higher calorie appetizer since it's typically made with a lot of cheese, ranch dressing and cream cheese.
Why you'll love this healthy buffalo chicken dip recipe:
Lower fat and lower calorie: This dip is 107 calories per serving. Each serving is about 1/2 of a cup. You could definitely enjoy more than a serving of this dip since the calories are very low.
Higher Protein: This dip has 14 grams of protein which is awesome for a healthy appetizer or mid-day snack. Higher protein is always important for blood sugar stability and to increase satiety and fullness.
Super versatile: Although this recipe is a dip, you can enjoy it equally as much on a slice of high-fiber bread, in a wrap or with tortilla chips. Scroll to the bottom of this recipe for even more meal and snack combos and ideas.
Healthy Buffalo Chicken Dip
Ingredients:
2 C shredded chicken
1 C shredded cheddar cheese
3/4 C plain, nonfat Greek yogurt
1/2 C low fat cottage cheese
2/3 C hot sauce (I personally love Franks hot sauce)
Garnishes: diced green onion, Bolthouse Farms Ranch dressing
Directions:
Preheat the oven to 350 F.
In a mixing bowl, combine the shredded chicken, cheddar cheese, Greek yogurt, cottage cheese, garlic powder, onion powder and hot sauce. Mix to combine.
Pour the mixture into an 8-inch by 8-inch oven-safe baking dish.
Bake for 25 minutes. Garnish with diced green onions and a drizzle of Bolthouse Farms Ranch dressing.
Servings: 8
Macros per serving: 107 cals | 5g fat | 1.5g carbs | 14g protein
How to serve Buffalo chicken dip:
fresh vegetables like broccoli, cucumber, zucchini, bell peppers or celery stalks
whole grain crackers like wheat thins or Triscuits
tortilla or pita chips
on a piece of toast (my favorite brand is Dave's Killer bread) or in a tortilla for an easy, on-the-go lunch
toasted baguette slices
on top of a salad
Recipe Shortcuts:
Chicken: There's a couple different shortcuts you can take to make this recipe even easier! Try using canned chicken (2 cans) to cut down on some of the cooking and prep time - just make sure you drain the water first (ew!) Another easy hack is using a Kitchen Aid mixer to shred your chicken - this is seriously a game changer; if you haven't done this already, I highly recommend it! Simply cook your chicken however you prefer, then add it to your mixer using the wire whisk and watch the shredding magic happen! You can also purchase pre-shredded chicken for even more convenience.
Make it ahead of time: You can easily cut down even more prep time by combining the ingredients together the day before you plan to have it; cover and refrigerate in a baking dish for up to 24 hours. Remove it from the fridge thirty minutes prior to heating and allow it to come up to room temperature slightly. You may need to extend the cooking time slightly since the dip may be colder. Buying pre-chopped veggies will save you some extra time as well.
How to store Buffalo chicken dip:
Storing: Transfer the cooled Buffalo chicken dip to a shallow airtight container and store in the fridge for up to one week.
Freezing: You can freeze the dip after it's fully cooled in a freezer-safe container. However, freezing sometimes changes the consistency of dairy products making it slightly grainy so keep in mind it may be slightly different after thawing.
Reheating: This dip recipe is actually quite tasty cold but if you want to reheat it, I suggest slowly reheating it on the stove or in the microwave in short intervals.