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This healthy buffalo chicken dip is made using greek-yogurt, cottage cheese, garlic, hot sauce, and other good-for-you ingredients. This gluten-free and keto recipe doubles as both a healthy appetizer or a healthy buffalo chicken salad for sandwiches, wraps, or on top of a salad.
One of my all-time favorite recipes to make for dinner is this 5 Ingredient Crock-pot Buffalo Chicken, and if you follow me on Instagram, it’s pretty darn obvious I’m addicted to cottage cheese.
No, seriously, I sneak it into at least one of my meals every day.
Cottage cheese with eggs? Yep.
Cottage cheese in my pasta sauce? YUP.
Cottage cheese on top of my vegetarian burrito bowls?
You get the idea.
How To Serve Healthy Buffalo Chicken Dip
This healthy buffalo chicken dip can be served as an appetizer, or as the main event when served as a healthy buffalo chicken salad on toasted bread or in a wrap.
While whipping up some leftover crock-pot buffalo chicken for lunch a couple of weeks ago I was hit with the idea to combine it with cottage cheese.
I added it to a wrap with butter lettuce, crunchy bell peppers, and a yogurt-based ranch dressing. Similar to what I do with my smashed chickpea salad wrap or Greek Yogurt Mediterranean Tuna Salad!
I am so over-the-moon excited to introduce you to this healthier buffalo chicken dip made with Greek yogurt, cottage cheese, onions, and other healthy ingredients!
What you need to make this healthy buffalo chicken dip recipe:
- Chicken
- Franks Hot Sauce
- Onion
- Garlic
- Black Pepper
- Cottage Cheese – see below for how to blend it
- Greek Yogurt – adds protein and creaminess
- Cheddar Cheese (Optional)
- Paprika (Optional — for garnish!)
You will also need:
- A crockpot or instant pot to cook the chicken
- A mixer or cutting board and knives to shred the chicken
- Measuring cups
- Measuring spoons
- An 8×8 baking dish
Head to my amazon page for all my favorite products, appliances, and more! Especially the express multi-cooker I’m obsessed with!
How to serve healthy buffalo chicken dip:
One of my favorite aspects of this recipe is how versatile it truly is.
- You can serve this healthier buffalo dip as an appetizer with veggies and chips, or make it a meal by adding it to a toasted bun with lettuce and tomato or adding a scoop to your salad.
- You can also add it inside your grilled cheese, mix it into pasta (specifically with my vegan buffalo cauliflower pasta sauce), serve it on top of a baked potato/potato toast, or add it to pizza!
- Heck, if we’re being honest, I eat it by the spoonful!
- My personal favorite way to serve buffalo chicken dip is with crunchy, crispy crackers
How to make healthy buffalo chicken dip in the Instant Pot
Add your chicken, hot sauce, garlic, black pepper, and onions to your instant pot.
Set to pressure cook for 14 minutes. Make sure your pot is set to sealing, not venting. The pot will take 3-4 minutes to come to pressure.
Allow it to cook and naturally release for 10 minutes. Feel free to quick release if you’re in a hurry. 🙂
Follow the remaining instructions listed in the recipe card below.
How to make buffalo chicken dip in the slow cooker:
Add your chicken, hot sauce, garlic, black pepper, and onions to your crock-pot.
Set to high and cook for 4 hours or low and cook for 6 hours.
You can also follow my 5 Ingredient Buffalo Chicken recipe, set aside two cups for this healthy chicken dip, and use the remaining buffalo chicken for meal prep.
Follow the remaining instructions listed in the recipe card below.
TIP! Instead of baking this buffalo dip, combine all the ingredients and store it in a container in your fridge to use as buffalo chicken salad for the week!
What’s the easiest way to shred chicken breast?
You have a couple of options when it comes to shredding your chicken breasts for this buffalo dip.
Option one: Use a standing mixer. Simply bake or boil your chicken breasts. While they’re still warm, put them in yourKitchen Aidmixer or any stand mixer with your flat beater attachment.
Turn the mixer on at about a 2-speed for 30 seconds to a minute. Make sure to keep an eye on it because it shreds very quickly!
Option two: Place your cooked chicken breasts on a cutting board and shred them with two forks.
Can’t wait to hear how you all like this super easy, super delicious healthy chicken dip!
As always, be sure to tag me on Instagram when you make this recipe so I can share it to my stories.
More Healthy Appetizer Recipes:
- Healthy and Easy 5 minute Tzatziki
- Air Fryer Chex Mix
- Skinny French Onion Dip
- Air Fryer Meatballs
How do you thicken buffalo chicken dip?
If you like your buffalo dip thicker, add more cottage cheese.
How to blend cottage cheese
Place your cottage cheese in a food processor or high-speed blender and blend on high for 30-90 seconds.
Blending the cottage cheese will give it a texture similar to greek yogurt. If you don’t mind the texture of cottage cheese there is no need to blend it in this recipe.
Healthy Cottage Cheese Buffalo Chicken Dip
This healthy buffalo chicken dip is made using greek-yogurt, cottage cheese, garlic, hot sauce, and other good-for-you ingredients. This gluten-free and keto recipe doubles as both a healthy appetizer or a healthy buffalo chicken salad for sandwiches, wraps, or on top of a salad.
5 from 10 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Appetizer, Main Dish
Servings 6 People
Ingredients
- 2 Cups Boneless Skinless Chicken Breast, shredded ~ 3/4 lb chicken
- 1/2 Cup Franks Original Hot Sauce
- 1/3 Cup Onion Diced or sliced fajita style
- 1/2 Tbsp Minced Garlic
- 1/2 Tsp Black Pepper
- 3/4 Cup Cottage Cheese I use 4%; whip or blend (optional)
- 1/2 Cup Greek Yogurt Plain
- 1/4 Cup Cheddar Cheese *Optional
- Paprika For garnish
Instructions
Instant Pot
Place chicken breasts in your instant pot and cover with hot sauce, onions, pepper, and garlic.
Set to pressure cook for 14 minutes. Make sure your pot is set to sealing, not venting. The pot will take 3-4 minutes to come to pressure. Allow it to cook and naturally release for 10 minutes. Feel free to quick release if you’re in a hurry!
Shred chicken with a standing mixer, or remove from the pot, shred with forks, and return back to the pot. P.S. — Scroll up to the post for more detail about how to shred your chicken.
Optional: add cottage cheese to a blender and blend on high for ~60 seconds to make it whipped and creamy. If you don't mind the texture of cottage cheese you can omit this step.
Stir in yogurt and cottage cheese, tossing until warm. Add mixture to an 8×8 baking dish and sprinkle with cheddar cheese (optional).
Bake at 400F for 10 minutes until cheese has melted. Dust with paprika for garnish.
TIP! Skip the last step (where you bake it) and store it in a container in your fridge to use as buffalo chicken salad throughout the week!
Crock Pot
Place chicken in your crockpot and cover with hot sauce, onions, pepper, and garlic.
Cook on high for 4 hours or low for 6 hours.
Shred chicken with forks, and return back to the pot. P.S. — Scroll up to the post for more detail about how to shred your chicken with a standing mixer.
Stir in yogurt and cottage cheese, tossing until warm. Add mixture to an 8×8 baking dish and sprinkle with cheddar cheese (optional).
Bake at 400F for 10 minutes until cheese has melted. Dust with paprika for garnish.
TIP! Skip the last step (where you bake it) and store it in a container in your fridge to use as buffalo chicken salad throughout the week!
Rotisserie or Oven Baked Chicken
Sautee your onions on a skillet with a little bit of olive oil and set aside.
Shred your chicken and measure out two cups. Add shredded chicken, hot sauce, sauteed onions, garlic, and pepper to a bowl and combine.
Stir in yogurt and cottage cheese, tossing until evenly coated. Add mixture to an 8×8 baking dish and sprinkle with cheddar cheese (optional).
Bake at 400F for 10 minutes until cheese has melted. Dust with paprika for garnish.
TIP! Skip the last step (where you bake it) and store it in a container in your fridge to use as buffalo chicken salad throughout the week!
Tried this recipe?Let us know how it was!
