Healthy Buffalo Chicken Dip
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
12 servings
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Calories
112 kcal
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Cuisine
American, International
Healthy Buffalo Chicken Dip
Description
Healthy Buffalo Chicken Dip uses shredded cooked chicken such as rotisserie, combined with a sauce made from buffalo hot sauce, plain Greek yogurt, reduced-fat cream cheese, lemon juice, Dijon mustard, and spices including dill, onion powder, and paprika. Yellow onions and garlic are sautéed to soften and infuse flavor before being mixed into the sauce and chicken. Sharp cheddar cheese is stirred in and sprinkled on top before baking at 400°F until bubbly and lightly browned.
The dip balances creamy, spicy, and tangy elements. It creates a rich and flavorful dish with moderate heat and substantial texture contributed by the shredded chicken and melted cheese. Its versatility makes it suitable for serving as an appetizer or party snack alongside celery sticks or crackers.
Swapping yogurt fat contents, cream cheese types, and cheeses allows customization. Leftover dip can be refrigerated up to four days in a covered dish. Reheat best in the oven to restore texture rather than the microwave. Freezing is not recommended as it alters the dip's texture.
Ingredients
- 2 cups chicken I used rotisserie, shredded, cooked
- 1 - 2 tablespoon unsalted butter or olive oil
- 1 yellow onion finley chopped, small
- 2 - 3 large garlic minced, cloves
- ½ cup buffalo sauce or Frank's Red Hot Sauce
- 1 ¼ cup yogurt plain, Greek
- ⅓ cup cream cheese reduced-fat or Neufchatel
- 2 tablespoon lemon juice fresh
- 1 tablespoon Dijon mustard
- 3 - 4 tablespoon nutritional yeast
- ¾ teaspoon dill dried
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 cup sharp cheddar cheese reserve ⅓ cup for sprinkling on top, or mozzarella cheese, shredded
- green onion thinly sliced, garnish, or sprinkle of feta or blue cheese
Instructions
- Preheat oven to 400°F and grease an 8x8” baking dish. You can use any round or square dish similar in size; however, if larger than 8x8”, reduce cooking time by 3 - 5 minutes.
- Heat butter or olive oil in a large saute pan to medium heat. Add onions and saute for 3 - 5 minutes until translucent. Add in minced garlic, stir, and statue for 30 seconds until fragrant.
- Meanwhile, mix the buffalo sauce, Greek yogurt, cream cheese, lemon juice, dijon mustard, nutritional yeast, dill, onion powder, and paprika together in a mixing bowl.
- Once the onions and garlic are done, reduce heat to medium-low and pour the buffalo-yogurt sauce on top. Continually whisk until the cream cheese is dissolved and the sauce is warm and slightly bubbly. Then remove from heat and stir in cooked shredded chicken and ⅔ cup of sharp cheddar cheese and stir until melted.
- Carefully transfer to the grease baking pan and top with another ⅓ cup of cheddar cheese.
- Bake for 10 - 15 minutes until the cheese is melted and bubbling. If you want a golden brown top, set the oven to broil for 1 - 3 extra minutes, then remove the dip immediately.
- Let cool for 5 minutes before garnishing with the sliced green onion, feta, or drizzle of extra ranch dressing. Serve warm with your favorite veggie sticks and tortilla chips. Enjoy!
Notes
- Greek yogurt fat content can vary from 0% to 5% without affecting the recipe.
- Regular cream cheese can substitute reduced-fat cream cheese if preferred.
- Cheddar cheese may be swapped with mozzarella or other shredded cheeses.
- Yellow onion can be replaced with sweet or white onion varieties.
- Store leftovers well-covered in the refrigerator for up to 4 days.
- Reheat best in the oven at 350°F for 5–10 minutes; microwave reheating is quicker but less ideal.
- Freezing is not advised due to texture changes after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 381mg | 16% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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