Description
This creamy and tangy Greek Yogurt Buffalo Chicken Dip is a healthier twist on a classic favorite, made without cream cheese. Perfect for parties or game day!
Ingredients
Scale
- ½ cup plain Greek yogurt
- 8 ounces cottage cheese
- ¼ cup Frank’s Red Hot Sauce more or less to taste
- 2 cups cooked shredded chicken
- ½ packet ranch seasoning
- 1 cup shredded cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the Greek yogurt, cottage cheese, Frank’s Red Hot Sauce, shredded chicken, and ranch seasoning.
- Mix until well combined and creamy.
- Stir in the shredded cheese, reserving a little for topping.
- Transfer the mixture to a baking dish and sprinkle the reserved cheese on top.
- Bake for about 30 minutes, or until bubbly and golden brown on top.
- Serve hot with tortilla chips, celery sticks, or crackers.
Notes
Feel free to adjust the amount of hot sauce to achieve your desired level of spiciness. This dip can also be made ahead of time and baked right before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: About ½ cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Greek Yogurt Buffalo Chicken Dip Recipe, buffalo chicken dip, healthy dip, no cream cheese dip