Every time I've made buffalo chicken dip for a party or gathering, it's a massive hit.
Why? Because it's delicious. Hot, gooey, melty cheese, with little bits of chicken and hot sauce for a kick? Um, yeah, count me in.
For a while, I used the recipe for Frank's Redhot Buffalo Chicken Dip, because Frank's never lets me down.
The only bad thing about it is the calorie count. I mean, hot sauce is good for you because it has capsaican...but let's be real: when the main ingredient is cream cheese, it generally doesn't make for healthy eating.
However, there's good news! Greek yogurt, which is packed with nutrients that cream cheese does not provide, will be your saving grace to make some delicious-yet-healthy buffalo chicken dip. I've done it in the past, and you can't even taste a difference. Yum, yum.
Prep Time: Approximately 5 minutes
Cook Time: Approximately 25 minutes
Total Time: Approximately 30 minutes
1 large bowl
1 greased 1-quart baking dish
2 cups shredded cooked chicken (Preferably organic...though if you're pressed for time here, you could use canned chicken. Less healthy, but quick - just make sure to drain it first.)
1/2 cup hot sauce
4 oz (half a package) of reduced-fat or fat-free softened cream cheese
1 cup Greek yogurt
1 tbsp ranch or blue cheese seasoning
1/2 cup low-fat shredded cheese of your choice
First, preheat the oven to 350 degrees. Throw all of the ingredients together in the large bowl and mix. Transfer the mixture into the greased baking dish.
When the oven is at 350 degrees, place the dish in until the edges start to brown slightly and the cheese has melted into delicious gooeyness (approximately 25 minutes). Take the dip out, serve with crackers or celery sticks, and enjoy!