Greek Yogurt Buffalo Chicken Dip without Cream Cheese
A creamy, spicy dip that combines Greek yogurt, cottage cheese, and shredded chicken for a healthier alternative to traditional buffalo chicken dip.
Ingredients
Base Ingredients
- 1/2 cup plain Greek yogurt
- 8 ounces cottage cheese
- 1/4 cup Frank's Red Hot Sauce Adjust to taste
Chicken and Seasoning
- 2 cups cooked shredded chicken Can use rotisserie chicken
- 1/2 packet ranch seasoning
Cheese
- 1 cup shredded cheese Feel free to use blue cheese or pepper jack
Instructions
Preparation
- In a large bowl, combine the Greek yogurt, cottage cheese, and Frank's Red Hot Sauce. Stir until smooth.
- Fold in the shredded chicken and ranch seasoning, mixing well to coat the chicken evenly.
- Stir in the shredded cheese and transfer the mixture to a baking dish, spreading it out evenly.
Baking
- Preheat your oven to 350°F (175°C). Bake the dip for about 20 minutes or until hot and bubbly with a golden top.
Slow Cooker Option
- Alternatively, pour the mixture into a slow cooker set to low and cook for 2 to 3 hours, stirring occasionally.
Notes
Serve with tortilla chips, veggie sticks, rice cakes, or pita. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes or in the microwave.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 10gProtein: 20gFat: 9gSaturated Fat: 5gSodium: 480mgSugar: 3g
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