Description
This High-Protein Buffalo Chicken Dip is a creamy, spicy, and macro-friendly appetizer that combines shredded chicken with Greek yogurt, light cream cheese, and a kick of hot sauce. Perfectly baked to a bubbly finish, it makes a great snack or party dish that’s both flavorful and nutritious.
Ingredients
Scale
Buffalo Chicken Dip Ingredients
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup plain non-fat Greek yogurt
- ½ cup light cream cheese, softened
- ½ cup reduced-fat shredded cheddar cheese
- ¼ cup hot sauce (like Frank’s RedHot)
- 1 tsp garlic powder
- ¼ tsp black pepper
- 2 tbsp ranch or blue cheese dressing (optional for flavor boost)
- Chopped green onions (for garnish)
Instructions
- Mix the Base: In a large bowl, combine the Greek yogurt, softened cream cheese, hot sauce, garlic powder, black pepper, and ranch or blue cheese dressing if using. Stir thoroughly until the mixture is smooth and well incorporated.
- Add Chicken & Cheese: Fold in the shredded chicken and reduced-fat shredded cheddar cheese gently until everything is evenly mixed.
- Bake: Transfer the mixture into a baking dish and spread it evenly. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes until the dip is hot, bubbly, and slightly golden around the edges.
- Serve: Remove from the oven and garnish with chopped green onions. Serve the warm dip with celery sticks, bell pepper strips, or low-carb chips for dipping.
Notes
- You can use rotisserie chicken for convenience or poach chicken breasts for a leaner option.
- Adjust the amount of hot sauce to control spiciness according to your preference.
- For a creamier texture, use full-fat cream cheese but note the increase in calories.
- Optional ranch or blue cheese dressing enhances flavor but can be omitted for fewer calories.
- This dip pairs well with fresh vegetables or low-carb crackers to keep it macro-friendly.
