Healthy Buffalo Chicken Dip
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Healthy Buffalo Chicken Dip
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This healthy Buffalo chicken dip recipe is lightened up thanks to the addition of Greek yogurt and cottage cheese. So creamy and cheesy!
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Ingredients
- 8 ounces cream cheese at room temperature or Neufchatel, do not use fat free, reduced-fat
- ⅔ cup buffalo sauce such as Frank’s
- ½ cup yogurt I used nonfat, plain, Greek
- ½ cup cottage cheese small curd
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cups chicken cooked shredded
- ½ cup mozzarella cheese shredded
- ½ cup cheddar cheese or additional mozzarella, shredded
- 1 cup green onion divided, thinly sliced
- Fritos Scoops for dipping, and; celery sticks
- celery for dipping, and; celery sticks
Instructions
- Place a rack in the center of the oven and preheat to 375°F. Coat an 8x10-inch or similar baking dish with nonstick spray (you can go all the way up to 9x13, the dip will just be thinner and heat more quickly).
- In a large bowl, stir together the cream cheese, Buffalo sauce, yogurt, cottage cheese, garlic powder, and onion powder. Fold in the chicken, mozzarella, and ¼ cup of the green onions.
- Spread the dip in an even layer in the baking dish. Top with the cheddar.
- Bake the Buffalo chicken dip until hot and bubbly, 20 to 25 minutes. Let cool a few minutes, then serve with dippers of choice.
Notes
- TO MAKE IN A SLOW COOKER: Assemble the dip as described in the recipe, but in a slow cooker insert instead of a bowl. Do not add the cheddar yet. Cover the slow cooker and heat on LOW for 2 hours or HIGH for 1 hour, until the dip is hot and bubbly. Sprinkle the top with cheddar cheese, cover, and cook a few minutes more, until the cheese melts. Top with the reserved green onions and serve.
- TO STORE: Store leftover healthy Buffalo chicken dip in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Warm up the dip in an oven-safe dish at 350ºF for 10-15 minutes or until hot and bubbly. Alternatively, you can reheat in the microwave for a few minutes, stirring occasionally.
- TO FREEZE: This dip can also be frozen for up to 3 months. Let it thaw in the refrigerator overnight, then reheat it according to the instructions above.
Nutrition Information
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Serving
1(of 8)
Calories
220kcal
(11%)
Carbohydrates
5g
(2%)
Protein
22g
(44%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.001g
(0%)
Cholesterol
70mg
(23%)
Potassium
270mg
(6%)
Fiber
0.4g
(2%)
Sugar
3g
(6%)
Vitamin A
440IU
(9%)
Vitamin C
2mg
(2%)
Calcium
168mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 220kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 70mg | 23% |
| Potassium | 270mg | 6% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 168mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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