An Ode to Buffalo Chicken Dip (But With a Healthy Twist)
I still remember the first time I tried making the famous buffalo Chicken dip for a holiday gathering—I was so nervous I’d end up with a gloopy mess, or worse, set off the smoke alarm again (that only happened once, promise). But since then? Pretty sure this dip has shown up at every game night or potluck I’ve gotten roped into. And after a few not-so-flattering comments about too much mayo, I started messing around to make it a bit lighter. Now, my version’s a little healthier, still spicy and creamy, and, well, people actually ask for it. So hey, that’s a win!
Why I’m Always Making This (Especially When I Can’t Decide What to Bring)
I make this when I’m short on time, or just honestly too tired to think of anything more creative—plus, it’s kind of impossible to mess up. My family goes crazy for this because—no joke—the leftovers get snuck out of the fridge before breakfast the next day (my brother thinks I don’t notice, but those containers don’t empty themselves). Also, when you want that familiar spicy-creamy flavor without the guilt of, you know, three bricks of cream cheese, this really hits the spot. Sometimes I just want food that feels a little celebratory but doesn’t make me want to take a nap right after, ya know?
Here’s What You Need (Swaps Included, Because I Live for Options)
- 2 cups shredded cooked chicken (Rotisserie chicken is my go-to. But honestly, any leftover chicken works—one time I even used turkey, not bad!)
- 3/4 cup plain Greek yogurt (I swap half for light sour cream if I’m feeling wild, or just whatever yogurt’s in the fridge. My grandma swears by the stuff from the farmer’s market, but store brand is fine.)
- 1/2 cup reduced fat cream cheese (Room temp, because cold cream cheese is just…unfriendly. You can go full fat if you want to live dangerously.)
- 1/2 cup buffalo wing sauce (Frank’s is classic but no shame in grabbing supermarket bargain brands; I don’t really measure—just taste until it’s got the right kick.)
- 1/2 cup part-skim mozzarella cheese (Monterey Jack is pretty good too; or go with what you have. Cheese is cheese.)
- 1/4 cup crumbled blue cheese (Optional. My house is split right down the middle, so sometimes I leave it on the side.)
- 1/4 teaspoon garlic powder (Or just a big pinch, honestly. Sometimes I use onion powder in a pinch—no one’s noticed yet.)
- Salt and pepper, to taste (I forget the pepper half the time; no one’s ever complained…yet.)
How I Throw It Together (And What I Mess Up On the Regular)
- Preheat your oven to 375°F (about 190°C). Or just crank it to “hot” if you’re like me and your dial is a little faded—it’ll still work.
- In a big bowl (the bigger the better, otherwise you’ll chase shredded chicken all over your counter), dump in the chicken, Greek yogurt, cream cheese, buffalo sauce, half the mozzarella, blue cheese (if using), and garlic powder. Mix it up until combined—I usually use a spoon, but hands work if you’re feeling rustic.
- Add a dash of salt and pepper. This is where I usually sneak a taste and inevitably add more sauce (I like it spicy, what can I say?). Don’t worry if it looks kind of gloopy—once it bakes, the magic happens.
- Scoop the mixture into a small-ish baking dish (an 8×8 inch works, but one time I used my pie plate and no one cared). Spread it out and sprinkle with the rest of the mozzarella.
- Bake for about 20-25 minutes, or until it’s bubbling at the edges. Not bubbling? Give it five more minutes. But not too much—the top gets weird if you let it go too long (ask me how I know…)
- Let it cool for a few before serving (so you don’t burn the roof of your mouth from excitement—which I totally have). Or just dig in and suffer the consequences.
Notes from Real Life (A Work in Progress!)
- This reheats really well in the microwave, though sometimes the cheese goes a bit rubbery. Just stir it and it’ll almost fix itself.
- I’ve added more yogurt instead of cream cheese before, but honestly, the flavor’s a little blah if you go that route. Balance, people.
- If you’re out of shredded chicken, canned chicken actually isn’t the worst in a pinch. It smells weird at first, but tastes fine once baked.
Variations, a Few Surprising Successes (and One Fail)
- Once, I tried adding finely chopped celery for crunch—actually, I thought it was decent. My cousin disagreed…strongly.
- If you like things hotter than July, stir in diced jalapeños, but maybe warn your guests (I forgot once—big mistake).
- Tried using cottage cheese to make it even lighter, but it separated and got odd. Would not recommend—unless you’re a cottage cheese enthusiast, I guess!
Equipment: Use What You’ve Got
A medium bowl, a spoon (or fork), and an oven-safe dish. No mixer needed—though if you want a perfectly smooth dip, a hand mixer works, but honestly, I just use elbow grease. If you don’t have a fancy baking dish, just go with whatever you’ve used for lasagna or, in my case, that random pie plate I got for Christmas. Whatever’s clean, really.
How Long It’ll Last (But Seriously, It Never Does)
In theory, you can store leftovers in an airtight container in the fridge for 3 days. But in my house, it’s lucky to see the sunrise—someone (not naming names, Dad) keeps taking spoonfuls when no one’s watching.
How to Serve It (My Favorite Way Will Surprise No One)
I love this with celery sticks and carrot coins if I’m trying to be virtuous, but usually it’s straight onto tortilla chips while hovering over the kitchen counter (is this a regional thing or do we all eat this way?). My little niece dips mini pretzels; my mum swears by rice crackers. Oh, and once we served it on baked potatoes—surprisingly not bad!
Pro Tips (Learned the Hard Way)
- Don’t try microwaving the cream cheese to soften it “real quick”—if you forget about it (like I did, twice), it gets weird and lumpy.
- I tried skipping preheating the oven once because I was in a rush. Bad idea—the top was overcooked and the middle was cold. Actually, I find it works better if you just wait for the oven to heat up. Lesson learned.
FAQs from Friends (and One from My Neighbor)
Can I make this ahead?
Yep! Throw it together the night before, stick it covered in the fridge, and bake when you need it. I actually think it tastes better the next day (maybe it’s just me).
Is there a dairy-free version?
So, my cousin tried it with vegan cheese and almond milk yogurt. Honestly, it worked… kinda. Not the same creamy magic, but not bad!
Can I freeze leftovers?
Erm, technically yes, but it gets a bit watery and the texture changes. I’d only do it if you really have a mountain of dip left (rare in my world).
Do you have to bake it?
Actually, you could microwave it, but the oven just makes it so much better. That bubbly cheese on top? Worth the wait. Or the faff, depending on your patience level.
How spicy is it?
That depends on the sauce. If you’ve got the spice tolerance of a toddler (no judgment), go easy and taste as you mix. Hotter sauce, hotter dip—just don’t blame me if you’re reaching for milk!
And that’s the scoop—uh, dip? Anyway, if you try it, let me know what wild substitutions you invent. Because honestly, half the fun is just winging it.
Ingredients
- 2 cups cooked shredded chicken breast
- 1/2 cup plain nonfat Greek yogurt
- 4 oz reduced-fat cream cheese, softened
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
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1Preheat the oven to 375°F (190°C).
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2In a large bowl, combine the Greek yogurt, cream cheese, hot sauce, garlic powder, and black pepper. Stir until smooth.
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3Fold in the shredded chicken breast, half of the mozzarella cheese, and half of the green onions until evenly mixed.
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4Spread the mixture into a small baking dish. Sprinkle the remaining mozzarella cheese over the top.
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5Bake for 20 minutes, or until hot and bubbly. Garnish with the remaining green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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