Description
This High-Protein Buffalo Chicken Dip is a creamy, spicy appetizer perfect for game day or any gathering. Made with shredded chicken breast, Greek yogurt, cream cheese, cheddar, and a kick of hot sauce, it’s a flavorful and healthier twist on the classic buffalo dip. Baked until bubbly, it’s ideal for dipping with chips, celery, or crackers.
Ingredients
Scale
Main Ingredients
- 2 cups cooked, shredded chicken breast
- 1 cup Greek yogurt
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup hot sauce (adjust to taste)
- 1/4 cup ranch dressing or blue cheese dressing (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Preparation: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the dip evenly.
- Combine Ingredients: In a mixing bowl, add the cooked shredded chicken breast, Greek yogurt, softened cream cheese, and hot sauce. Mix well to combine all these main ingredients thoroughly.
- Season: Add garlic powder, onion powder, salt, and pepper to taste. Stir everything together until the seasoning is well incorporated.
- Add Cheese and Dressing: Fold in the shredded cheddar cheese and ranch or blue cheese dressing if you decide to use it. This adds creaminess and richness to the dip.
- Transfer to Baking Dish: Spoon the mixture into a baking dish and spread it out evenly to ensure it cooks uniformly.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the dip is hot, bubbly, and slightly browned on top.
- Cool and Serve: Remove the dip from the oven and allow it to cool slightly so it thickens and is safe to eat. Serve warm with your favorite dippers like tortilla chips, celery sticks, or crackers.
Notes
- Adjust the amount of hot sauce depending on your spice preference.
- You can substitute the ranch dressing with blue cheese dressing or omit it for a tangier dip.
- Use cooked chicken breast for higher protein and leaner dip.
- Serve immediately for best flavor and texture.
- To make ahead, prepare the mixture and refrigerate it before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
