Description

A healthy and high-protein version of classic buffalo chicken dip, perfect for game day or snacking without the guilt. Made with Greek yogurt, shredded chicken, and hot sauce for a creamy, spicy, and satisfying dip.

Ingredients

2 cups cooked shredded chicken
1 cup plain non-fat Greek yogurt
4 oz reduced-fat cream cheese, softened
1/2 cup hot sauce (like Frank’s RedHot)
1/2 cup shredded part-skim mozzarella cheese
1/4 cup crumbled blue cheese (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Chopped green onions for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C).
In a large mixing bowl, combine Greek yogurt, cream cheese, hot sauce, garlic powder, onion powder, salt, and pepper. Mix until smooth.
Stir in the shredded chicken and half of the mozzarella cheese.
Transfer the mixture to a baking dish and spread evenly.
Top with the remaining mozzarella cheese and crumbled blue cheese, if using.
Bake for 20–25 minutes or until the dip is bubbly and slightly golden on top.
Remove from oven and let cool slightly. Garnish with chopped green onions if desired.
Serve warm with celery sticks, carrot sticks, or whole grain crackers.

Notes

You can use canned chicken, rotisserie chicken, or freshly cooked chicken.
For extra protein, increase the amount of Greek yogurt or add a scoop of unflavored protein powder.
Skip the blue cheese for a lighter flavor and lower fat content.
This dip can be made ahead and reheated when ready to serve.