From tailgates to cocktail parties, this Light And Healthy Buffalo Chicken Dip is a spicy, delicious treat for any occasion.
I am not a fan of most sports. I do not care who wins. I do not care who scores a touchdown at the Super Bowl. When it comes to sports, what I do care about is the food, the tailgates, the parties. I can even tolerate a sports bar if the food is on point.
There are classic “sports” dishes: chicken wings, nachos, hot dogs, and my favorite, Buffalo chicken dip. Buffalo chicken dip has everything you want in a dip. It is creamy, spicy, and rich in texture and flavor. You can dip anything in it, and make that “anything” taste like heaven. Buffalo chicken dip is so good, I don’t limit it to the world of sports. Cocktail parties, New Year’s Eve parties, backyard barbecues—with so much flavor, Buffalo chicken dip is perfect for any occasion.
The only problem is that Buffalo chicken dip is, traditionally, not very healthy, thanks to the fat found in the cream and cheese. Then I found my answer in this recipe for a lighter Buffalo chicken dip. Now, I can include my favorite party dip without all the guilt and unnecessary calories.
Buffalo chicken dip has been around for decades, with its roots in Buffalo, New York, where Buffalo wings were first invented. It takes all the delicious flavors of those classic Buffalo wings and adds cream and cheese—what’s not to love! This recipe for light Buffalo chicken dip is so easy to make. It takes little time and uses few ingredients. It’s rich in flavor, full of spice from your hot sauce and garlic powder, and a smoothness courtesy of the Greek yogurt and cream cheese. It may have fewer calories, but it doesn’t lack in taste!
Is This Buffalo Chicken Dip Healthy?
Though it’s called “light and healthy,” this Buffalo chicken dip is not an everyday dish. Bring it out for parties, barbecues, and tailgates, knowing that it’s healthier than many of the alternatives, but don’t overindulge. It uses healthier ingredients, like chicken breast, which is the leanest part of the chicken. This recipe is low-carb, gluten-free, keto, and is just as delicious as any other Buffalo chicken dip. It is even possible to make a vegan variation of this amazing recipe by substituting your chicken with shredded and sautéed oyster mushrooms, and your cream cheese, shredded cheeses, and Greek yogurt with plant-based alternatives.
Why is it called Buffalo Chicken Dip?
Buffalo chicken dip is derived from the classic Buffalo chicken wings, which were invented in Buffalo, New York. It is speculated that in the mid-1960s, Teressa Bellissimo, the co-owner of Anchor Bar on Main Street in Buffalo, became the first person to put chicken wings as we know them on a menu. There are two versions of this story: one credits Teressa, who fried and served the wings with her special hot sauce to her son and his friends; the other credits a delivery error. In this version, her husband Frank received chicken wings by mistake, but nevertheless wanted to put the chicken pieces to good use, so he asked Teressa to prepare them. I do not know which story to believe. I just know that I’m glad they made it onto the menu at Anchor Bar!
How to Make Ahead And Store
Let your Buffalo chicken dip cool to room temperature and then store in the refrigerator in an airtight sealed container for up to 4 days. When you are ready to enjoy, reheat in the oven for 10 minutes at 350°F.
Serving Suggestions
This light and healthy Buffalo chicken dip is just that, a dip, so your options for serving are endless. I like using pretzel sticks or pretzel chips, though you’ll often see it served with tortilla chips. If you’d like a healthier option, serve it with vegetables like carrots or celery. The celery works great because it gives you a natural spoon to pick up your dip. Regardless of what you serve it with, I guarantee you’ll love it.
If you’re throwing a Super Bowl party, some great ideas to serve alongside this dip include Oven-Baked Mozzarella Sticks, Cauliflower Tater Tots, and, of course, Buffalo Chicken Wings!
Ingredients
- 2 1/2 cups cooked chicken breast shredded
- 8 ounces low-fat cream cheese softened
- 1/2 cup hot sauce
- 1/2 cup shredded mozzarella cheese
- 1/2 cup plain Greek yogurt
- 1/4 cup green onions chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F and lightly oil an 8×8-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, softened low-fat cream cheese, hot sauce, shredded mozzarella cheese, and plain Greek yogurt until well mixed.
- Stir in the chopped green onions, garlic powder, and onion powder into the chicken mixture.
- Transfer the mixture to the prepared baking dish and evenly sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for 16-20 minutes, or until the dip is hot and bubbly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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