Description
A healthier, protein-packed version of buffalo chicken dip made with Greek yogurt instead of cream cheese. Perfect for game days, parties, or a cozy movie night snack.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup plain Greek yogurt (full-fat preferred)
- ½ cup buffalo wing sauce (e.g., Frank’s RedHot)
- ½ cup shredded cheddar cheese
- ¼ cup crumbled blue cheese or shredded mozzarella (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon chopped green onions (plus extra for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, Greek yogurt, buffalo sauce, garlic powder, and onion powder. Stir until well mixed.
- Fold in cheddar cheese and optional blue cheese or mozzarella.
- Spread the mixture into an oven-safe baking dish and smooth the top.
- Bake for 20–25 minutes until bubbling and heated through.
- Garnish with chopped green onions and serve warm.
Notes
- Use rotisserie chicken for convenience.
- Swap cheddar for pepper jack to add spice.
- Add crushed tortilla chips on top before baking for extra crunch.
- For a dairy-free version, use plant-based yogurt and vegan cheese.
- Add chopped celery or bell peppers for extra veggies.
- Can also be made in a slow cooker on low for 2–3 hours.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 170
- Sugar: 1g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 55mg
