.svg)
Sign Up for new Healthy Recipes
Introduction
Buffalo chicken dip has become a staple at game day parties and casual gatherings, but its indulgent nature often leads to remorse after the final crumb is devoured. This lightened-up version pays homage to the classic while allowing you to enjoy the robust flavors without derailing your health goals. The origins of this dip can be traced back to the spicy buffalo wings that gained popularity in the 1960s at the Anchor Bar in Buffalo, New York. Over time, ingenious cooks transformed the fiery wing sauce into a creamy, craveable dip perfect for sharing with friends and family.
Ingredients
• 1 lb (454g) boneless, skinless chicken breasts, cooked and shredded (about 3 cups shredded cooked chicken)
• 1 cup (240g) low-fat cream cheese, softened
• 1/2 cup (120g) low-fat Greek yogurt
• 1/2 cup (120ml) hot sauce (such as Frank's RedHot Original)
• 1/4 cup (60ml) ranch dressing (low-fat or regular)
• 1/2 cup (50g) shredded reduced-fat cheddar cheese
• 2 green onions, thinly sliced (for garnish)
• Salt and black pepper to taste
Step 1:
Preheat oven to 350°F (175°C).
Step 2:
In a large mixing bowl, add the shredded cooked chicken, softened cream cheese, Greek yogurt, hot sauce, and ranch dressing. Using a fork or hand mixer, blend the ingredients together until well combined and creamy.
Step 3:
Fold in the shredded cheddar cheese and mix until evenly distributed.
Step 4:
Transfer the dip mixture to an oven-safe serving dish and spread it out evenly.
Step 5:
Bake the dip in the preheated oven for 10 minutes, or until the cheese is melted and the dip is heated through.
Step 6:
Remove the dip from the oven and garnish with sliced green onions. Serve hot with tortilla chips, celery sticks, or your favorite dipping accompaniments.
Q: Can I make this dip ahead of time?
A: Yes, you can prepare the dip mixture in advance and store it in the refrigerator until ready to bake and serve. It's best to bake it just before serving to ensure it's hot and melty.
Q: Can I use a different type of cheese?
A: Absolutely! You can substitute the cheddar cheese with other melting cheeses like Monterey Jack, pepper jack, or a blend of cheeses.
Q: Is this dip spicy?
A: The dip has a moderate level of spiciness from the hot sauce, but you can adjust the amount of hot sauce to suit your desired heat level.
• For a spicier dip, increase the amount of hot sauce or add a pinch of cayenne pepper.
• You can substitute the Greek yogurt with low-fat sour cream or additional cream cheese.
• Use a rotisserie chicken or pre-cooked chicken breasts to save time on cooking the chicken.
• This dip is gluten-free and relatively low in carbohydrates, making it suitable for those following a gluten-free or low-carb diet.
• For a vegetarian version, substitute the chicken with shredded jackfruit or cooked and shredded cauliflower.
Serve the hot buffalo chicken dip with tortilla chips, celery sticks, or other dipping accompaniments.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
Prepare the dip mixture and transfer it to the serving dish while the oven preheats to save time.
- Adjust the amount of hot sauce to your desired level of spiciness. Start with less and add more if needed.
- For a thicker, creamier dip, use a bit more cream cheese or less Greek yogurt.
- Shred the chicken while it's still slightly warm for easier shredding.
For a vegetarian version, substitute the chicken with shredded jackfruit or cooked and shredded cauliflower. For a cheesy variation, add additional shredded cheese or a blend of different cheeses.
This dip pairs well with a crisp lager or pale ale, as well as a dry white wine like Sauvignon Blanc. It also goes nicely with a side of celery sticks or carrot sticks for a refreshing crunch.
This dish can be enjoyed year-round, but it's particularly well-suited for cooler months and game day gatherings.
This recipe contains dairy (cream cheese, Greek yogurt, and cheddar cheese). It is also gluten-free and low in carbohydrates.
