Healthy Buffalo Chicken Dip

The best-ever healthy buffalo chicken dip is cheesy, protein-packed, and made without mayonnaise; it calls for healthier ingredients like Greek yogurt, low-fat cream cheese, and nutritional yeast. This recipe is keto, gluten-free, quick to make in 25 minutes, and ideal for Game Day!

5 from 14 votes

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Prep Time 5

Cook Time 20

Total Time 25

Serving servings

Ingredients

2 cups shredded cooked chicken, I used rotisserie
1 - 2 tbsp unsalted butter or olive oil
1 small yellow onion, finley chopped
2 - 3 large garlic cloves, minced
½ cup buffalo sauce or Frank's Red Hot Sauce
1 ¼ cup plain Greek yogurt
⅓ cup reduced-fat or Neufchatel cream cheese
2 tbsp lemon juice, fresh
1 tbsp dijon mustard
3 - 4 tbsp nutritional yeast
¾ tsp dried dill
½ tsp onion powder
½ tsp paprika
1 cup shredded sharp cheddar cheese or mozzarella cheese, (reserve ⅓ cup for sprinkling on top)
Garnishes: 1 large green onion thinly sliced and/or sprinkle of feta or blue cheese

Instructions

Preheat oven to 400°F and grease an 8x8” baking dish. You can use any round or square dish similar in size; however, if larger than 8x8”, reduce cooking time by 3 - 5 minutes.
Heat butter or olive oil in a large saute pan to medium heat. Add onions and saute for 3 - 5 minutes until translucent. Add in minced garlic, stir, and statue for 30 seconds until fragrant.
Meanwhile, mix the buffalo sauce, Greek yogurt, cream cheese, lemon juice, dijon mustard, nutritional yeast, dill, onion powder, and paprika together in a mixing bowl.
Once the onions and garlic are done, reduce heat to medium-low and pour the buffalo-yogurt sauce on top. Continually whisk until the cream cheese is dissolved and the sauce is warm and slightly bubbly. Then remove from heat and stir in cooked shredded chicken and 2/3 cup of sharp cheddar cheese and stir until melted.
Carefully transfer to the grease baking pan and top with another 1/3 cup of cheddar cheese.
Bake for 10 - 15 minutes until the cheese is melted and bubbling. If you want a golden brown top, set the oven to broil for 1 - 3 extra minutes, then remove the dip immediately.
Let cool for 5 minutes before garnishing with the sliced green onion, feta, or drizzle of extra ranch dressing. Serve warm with your favorite veggie sticks and tortilla chips. Enjoy!

Notes

Greek Yogurt: I used 2%, but 5% or 0% will work too.

Reduced-Fat Cream Cheese: You can substitute with regular cream cheese if needed.

Cheddar Cheese: Substitute with mozzarella or your favorite kind of shredded cheese.

Yellow Onion: Substitute with a sweet onion or white onion.

Storing: For best results, cover the original baking dish well with aluminum foil and store in the refrigerator for up to 4 days.

Freezing: I haven’t tried freezing this healthy buffalo chicken dip, and I wouldn’t recommend it. It will freeze well, and the texture will change.

Reheating: I recommend reheating leftover dip in the oven for the best taste. Place the original baking dish in the oven and bake at 350°F for 5 – 10 minutes until warm. If you are in a rush, you can reheat it in the microwave by coving a microwave-safe bowl with a damp paper towel and reheating for 30 – 90 seconds until warm.

Nutrition

Course Appetizer, Lunch & Dinner, Side Dish

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!