Description
This Greek Yogurt Buffalo Chicken Dip is a healthier alternative to traditional dips, packed with flavor and protein without the use of cream cheese.
Ingredients
Scale
- ½ cup plain Greek yogurt
- 8 ounces cottage cheese
- ¼ cup Frank’s Red Hot Sauce
- 2 cups cooked shredded chicken
- ½ packet ranch seasoning
- 1 cup shredded cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the Greek yogurt, cottage cheese, Frank’s Red Hot Sauce, shredded chicken, and ranch seasoning. Stir until well mixed.
- Transfer the mixture into a baking dish and spread it evenly.
- Top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let it cool slightly before serving.
Notes
Feel free to adjust the amount of Frank’s Red Hot Sauce to suit your spice preference. Serve with veggies, chips, or crackers.
- 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, healthy dip, buffalo chicken dip, no cream cheese, protein-packed dip