Lightened Up Buffalo Chicken Dip
Servings: 8
Calories: 121kcal
This Lightened up Buffalo Chicken Dip is my go-to appetizer for any occasion! Made with a few simple ingredients, this dip is creamy, mouthwatering, and full of so much flavor. There is a reason it is a reader favorite!!!
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Equipment
- 8-inch baking ramekin
- Crockpot optional
Ingredients
- 3/4 cup plain nonfat Greek yogurt (170g)
- 4- oz. 1/3 reduced-fat cream cheese (112g) softened
- 1/4 cup + 2 Tbsp Frank's red hot buffalo sauce (90g)
- 3 cups cooked chicken (300g) shredded or cubed, I used my LFF Basic Shredded Chicken
- 1 cup fat-free feta cheese (112g)
- For serving: tortilla chips, carrots, celery, etc.
Instructions
- Preheat the oven to 350 degrees F. Spray an oven safe dish with cooking spray (I used an 8 inch/11.5 oz ramekin).
- In a medium sized bowl, combine the yogurt, cream cheese and buffalo sauce until combined well. Stir in the chicken and feta cheese.
- Add the chicken mixture to the baking dish and spread out evenly.
- Bake in the oven for 20-25 minutes, or until hot and bubbly.
Notes
To make dairy-free: use dairy-free cream cheese and dairy-free feta (or cheese of choice).
Cook in Crock Pot: You can also make this dip in the Crock Pot! Just add all the ingredients to your Crock Pot and mix together well. Cook on high for 1.5 to 2 hours, or until hot and bubbly.
Nutrition
Serving: 1/8 of dish (90g) | Calories: 121kcal | Carbohydrates: 2.1g | Protein: 18.4g | Fat: 4.3g | Saturated Fat: 2.1g | Sugar: 1.6g