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High Protein Low Calorie Buffalo Chicken Dip - Creamy, Spicy, and Guilt-Free

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked, shredded chicken (breast for leanest option)
  • 1 cup nonfat plain Greek yogurt
  • 4 oz light cream cheese, softened
  • 1/3 cup buffalo-style hot sauce (Frank’s RedHot or similar), plus more to taste
  • 1/4 cup light ranch dressing or 1 tablespoon ranch seasoning + 2 tablespoons water
  • 1/2 cup reduced-fat shredded mozzarella or part-skim shredded mozzarella
  • 1/4 cup reduced-fat shredded sharp cheddar (optional for extra flavor)
  • 2 tablespoons chopped green onions or chives (optional, for garnish)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • Cooking spray (if baking)
  • Serving options: celery sticks, carrot sticks, sliced cucumbers, bell pepper strips, light crackers, rice cakes, or baked pita chips

Method
 

  1. Prep the chicken: If you haven’t already, cook and shred 2 cups of chicken breast. Rotisserie chicken works well—just remove the skin and shred the breast meat for the leanest results.
  2. Soften and stir: In a large mixing bowl, add light cream cheese. Let it sit at room temp for 10 minutes to soften. Stir in Greek yogurt until smooth.
  3. Add the flavor: Mix in buffalo hot sauce, ranch dressing or seasoning, garlic powder, onion powder, and a few cracks of black pepper. Taste and adjust heat with more hot sauce if you like it spicier.
  4. Fold in chicken and cheese: Add the shredded chicken, mozzarella, and cheddar (if using). Stir until everything is evenly coated.
  5. Choose your cooking method: Oven: Preheat to 350°F (175°C). Spray an 8x8 baking dish, spread the mixture evenly, and bake for 20–25 minutes until hot and bubbling around the edges. Broil for 2–3 minutes to brown the top if desired.
  6. Stovetop: Add mixture to a nonstick skillet over medium-low heat. Stir often for 8–10 minutes until heated through and melty.
  7. Slow cooker: Add mixture to a small slow cooker and heat on Low for 1–2 hours, stirring once. Switch to Warm for serving.
  8. Finish and serve: Garnish with green onions or chives. Serve hot with crunchy veggies or your favorite lighter dippers.