Transform Fitness

Healthy Buffalo Chicken Dip is a delicious, lighter version of your favorite appetizer!

Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins

Servings: 6 1/3 cup servings Calories: 265kcal

Ingredients
2 cups cooked, shredded chicken
½ cup buffalo sauce
1 cup nonfat greek yogurt
½ cup small curd cottage cheese
2 cups cheddar cheese divided (can also sub half crumbled blue cheese)

Instructions
Oven Instructions:
Preheat oven to 400.
In a bowl mix cooked chicken, buffalo sauce, Greek yogurt, cottage cheese and 1 cup cheddar cheese until thoroughly combined.
Pour dip into an 8x8 baking dish. Top with remaining 1 cup of cheese. Bake at 400 for 25 mins.
You can turn the oven to broil the last 2 minutes of cooking if you’d prefer a crispier topping.
Feel free to drizzle the dip with extra buffalo sauce before serving if you’d like. Serve with chips or veggies or choice.

Instant Pot Instructions:
Place chicken breasts in instant pot base. Add 1/4 cup water.
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. (You can also quick release if you’re in a hurry!)
Shred chicken with a hand mixer in the pot, or remove from the pot, shred with forks, and return back to the pot. Make sure to drain excess water from the pot/chicken to avoid a watery dip.
Stir in buffalo sauce, cheese, yogurt, and cottage cheese, tossing until warm.
Bake in a 400 degree oven for 10 minutes until cheese has melted.

Crockpot Instructions:
In a bowl mix all ingredients until thoroughly combined.
Pour dip batter into crockpot (top with extra cheese if desired!). Cover and cook for low 4-6 hours or high 2-3 hours.

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