Description
This High-Protein Buffalo Chicken Dip is a creamy, spicy appetizer combining shredded chicken, Greek yogurt, and cheddar cheese with classic buffalo hot sauce for a flavorful, protein-packed snack that’s perfect for game days or gatherings.
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 ideal temperature for baking the dip evenly.
- Mix Ingredients: In a mixing bowl, combine the shredded chicken, Greek yogurt, and softened cream cheese. Add the hot sauce, garlic powder, onion powder, salt, and pepper to taste. Stir all ingredients until well combined, making sure the mixture is smooth and evenly blended.
- Add Cheese and Dressing: Incorporate the shredded cheddar cheese into the mixture. If desired, mix in ranch or blue cheese dressing to add extra creaminess and flavor.
- Transfer to Baking Dish: Spread the prepared mixture evenly into a suitable baking dish, ensuring a uniform layer for even cooking.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the dip is bubbly and heated through, indicating all flavors have melded and the cheese is melted perfectly.
- Cool and Serve: Remove the dip from the oven and allow it to cool slightly before serving. This step helps the dip set and makes it easier to scoop and enjoy.
Notes
- Adjust the amount of hot sauce based on your preferred spice level.
- Using Greek yogurt keeps the dip high in protein while reducing fat content compared to sour cream.
- For a creamier dip, you can add a little more cream cheese or ranch/blue cheese dressing.
- Serve with celery sticks, carrot sticks, or whole grain crackers for a balanced appetizer.
- This dip can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if cold from the fridge.
