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high protein buffalo chicken dip

High Protein Buffalo Chicken Dip

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 9x9-inch baking dish (or similar size)
  • 1 Oven

Ingredients
  

  • 2 cup cooked chicken breast shredded
  • 1 cup nonfat Greek yogurt plain
  • 4 ounce reduced-fat cream cheese softened
  • 1/2 cup buffalo hot sauce
  • 1/4 cup light ranch dressing
  • 1/2 cup part-skim mozzarella cheese shredded
  • 1/2 cup reduced-fat cheddar cheese shredded
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika optional
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 tablespoon chopped green onion optional for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Add Greek yogurt and softened cream cheese to the medium mixing bowl and whisk until completely smooth.
  • Whisk in the buffalo hot sauce, light ranch dressing, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
  • Place the shredded chicken in the large mixing bowl and pour the buffalo mixture over the chicken.
  • Use a spatula to fold the chicken and sauce together until the chicken is evenly coated.
  • Stir in half of the mozzarella cheese and half of the cheddar cheese until evenly distributed.
  • Lightly grease the baking dish with a small amount of oil or nonstick spray.
  • Spread the chicken mixture evenly into the prepared baking dish.
  • Sprinkle the remaining mozzarella and cheddar cheese evenly over the top.
  • Bake for 18–20 minutes, or until the dip is hot and the cheese is melted and bubbly.
  • Remove the dish from the oven and let the dip rest for 5 minutes to thicken slightly.
  • Garnish with chopped green onion if using, then serve warm with veggies, whole-grain crackers, or chips.

Notes

For best results, use very finely shredded or chopped cooked chicken so the dip scoops easily and feels creamy rather than chunky, and be sure the cream cheese is fully softened to avoid lumps. Adjust the buffalo sauce to your preferred spice level, adding a little at a time and tasting as you go, and balance heat with a touch more Greek yogurt or ranch if it becomes too spicy. This dip can be assembled ahead and refrigerated for up to a day; just add a few extra minutes to the baking time if starting from cold, and stir halfway through baking if it looks separated. Leftovers reheat well in the oven or microwave, and you can thin them with a spoonful of milk or yogurt if they become too thick.
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