Description

A healthier twist on the classic buffalo chicken dip, packed with protein and made with lighter ingredients while still delivering bold, spicy flavor.

Ingredients

Units Scale

2 cups cooked shredded chicken breast
1 cup non-fat Greek yogurt
4 oz reduced-fat cream cheese, softened
1/2 cup hot sauce (like Frank’s RedHot)
1/2 cup part-skim shredded mozzarella cheese
1/4 cup crumbled blue cheese (optional)
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper

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Instructions

Preheat oven to 375°F (190°C).
In a large bowl, mix Greek yogurt, cream cheese, hot sauce, garlic powder, onion powder, and black pepper until smooth.
Stir in the shredded chicken and half of the mozzarella cheese.
Spread the mixture into a baking dish and top with remaining mozzarella and optional blue cheese.
Bake for 20–25 minutes or until hot and bubbly.
Serve warm with veggie sticks, whole grain crackers, or pita chips.

Notes

Use rotisserie chicken for convenience.
Can be made ahead and reheated before serving.
Adjust hot sauce to taste for milder or spicier dip.

Nutrition

Serving Size: 1/6 of recipe
Calories: 190
Sugar: 2g
Sodium: 570mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 22g
Cholesterol: 55mg