Healthy Buffalo Chicken Dip is a delicious, lighter version of your favorite appetizer! Easy, gluten free, keto & loaded with flavor – you’ll love it! There is no cream cheese in this recipe (you don’t need it!)
This post was shared in 2018 but has since been updated.
I mean is there anything better than cheesy, spicy healthy buffalo chicken dip? Let me answer that for you… uh no, no there is not.
This dip is one of my favorite appetizers, with Healthy Spinach Artichoke Dip, Parmesan Chicken Wings and Healthy Bean Dip coming in at a close second!
Buffalo chicken dip often gets a bad rep, but this healthy buffalo chicken dip is about to change that.
It still tastes absolutely amazing and is just a little bit lighter then regular buffalo chicken dip.
What makes this buffalo chicken dip healthy?
This buffalo chicken dip is so much healthier than regular buffalo chicken dip! Here’s why:
- Low Fat: Buffalo chicken dip is usually made with tons of cheese, ranch or blue cheese dressing and cream cheese which makes it super high in fat. I swapped out cream cheese/dressing for greek yogurt and cottage cheese. Yes.. you read that right, there is NO cream cheese in this recipe!
- Higher Protein: The greek yogurt/cottage cheese mix still makes this rich and creamy, with way less fat and a whole lot more protein!
- Simple Ingredients: Most dips use cream cheese or ranch dressing. This recipe uses simple healthy ingredients! If you want another easy dip, try our Healthy Onion Dip!
I also added a little bit less cheese to it compared to normal buffalo chicken dip, but if you want to go ahead and add more in – I’m not going to tell you no. Live your best life, ADD THAT CHEESE.
Now, let’s get into what you’re here for – how do you make healthy buffalo chicken dip?!
Ingredients for healthy buffalo chicken dip:
Making healthy buffalo chicken dip is ridiculously easy. You only need 6 ingredients.
- Cottage cheese (no you can’t even taste it, I swear)
- greek yogurt
- cheddar cheese
- buffalo sauce – this one is our favorite
- cooked chicken – rotisserie chicken, crockpot shredded chicken or instant pot shredded chicken all work!
We love to get our chicken from ButcherBox. Learn more about why we love it in this Butcher Box Reviews Post.
Substitutions for this skinny buffalo chicken dip:
This buffalo chicken dip is pretty easy to make and customize.
Cottage cheese: I haven’t tested this recipe without cottage cheese, but if you’re asking because you don’t like it… just put it in there. I don’t like cottage cheese either (at all!) but I swear you can not taste it in this.
Blue Cheese: I know some people do not like blue cheese, so you don’t have to use it. I have made this with goat cheese and it’s delicious, but you can also sub in more of whatever cheese you like (pepper jack, cheddar, mozzarella, etc.) Any + all cheese will be delicious!
Low fat cheese – I find that low fat cheese do not melt as well as regular cheese. It will work in this recipe if you like it. It likely will make the dip watery.
Vegetarian: We made a vegetarian version of this recipe! Check out our Vegetarian Buffalo Dip.
How to make healthy buffalo chicken dip:
- Mix together all of your ingredients until thoroughly combined.
- Pour into an 8×8 glass baking dish (or a glass pie plate!) and bake!
- You can totally top with extra cheese before popping it in the oven, but you don’t have to!
How to serve healthy buffalo chicken dip:
There’s no wrong way to eat this healthy buffalo chicken dip.. but here are a few ideas
- Chips – these chips are yummy!
- Pretzels – (I love these flat ones for dipping!)
- Veggies – Celery, peppers, and carrots go well with this.
- A spoon… kidding? Not really. It’s that good.
- On a sandwich –Leftovers are delicious in a grilled cheese!
Can you make this keto buffalo chicken dip in the crockpot?
I wouldn’t recommend making this buffalo chicken dip in the crockpot. The water doesn’t evaporate like it does in the oven and it might be watery. Try this Slow Cooker Buffalo Chicken Dip instead!
How to make shredded chicken
You have a few options for how to make shredded chicken.
Instant Pot: You can make my Easy Instant Pot Shredded Chicken
Crockpot: You can cook chicken in the crockpot (you’d have to do it the day before or in the morning)
Rotisserie Chicken: You can buy a rotisserie chicken and shred it up (Save the bones and make crockpot bone broth !)
Boiled chicken: You can boil chicken for about 15 minutes until it is entirely cooked and then shred.
Canned Chicken: You could use canned chicken… but TBH I think it’s gross and bouncy. You do you though! If you do use canned chicken make sure to drain it EXTREMELY well. If you don’t you’ll be left with a water mess.
Storing Buffalo Chicken Dip
Prep ahead of time: You can mix together this dip the night before and put it in the refrigerator (unbaked). When you’re ready to eat let the dish come to room temperature and bake per instructions.
Storing this Dip: This dip will last for 3-4 days in the refrigerator.
Freezing Buffalo Chicken Dip: I haven’t tried freezing this dip but I wouldn’t recommend it. I don’t think it will freeze well. I think it would get watery/ and might not be as creamy.
Reheating Buffalo Chicken Dip: If you need to reheat this Buffalo Chicken Dip – you can put it in your microwave for 1-2 minutes, or until cheese starts to melt.
You can also reheat it in a toaster oven, or use a crockpot set to warm to keep it warm throughout!
Healthy Buffalo Chicken Dip
Ingredients
- 2 cups cooked, shredded chicken
- ½ cup buffalo sauce
- 1 cup nonfat greek yogurt
- ½ cup small curd cottage cheese
- 1.5 cups cheddar cheese (can also sub half crumbled blue cheese)
Instructions
Oven Instructions:
- Preheat oven to 350.
- In a bowl mix all ingredients besides 1/2 cup of cheddar cheese until thoroughly combined.
- Pour dip into a glass 8×8 pan. Top with remaining 1/2 cup of chese + bake at 350 for 25 mins.
- 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.
Video
Notes
- Chips – these chips are yummy!
- Pretzels ( i love these flat ones for dipping!)
- Veggies – Celery, peppers and carrots go well with this.
- Instant Pot: You can make my Easy Instant Pot Shredded Chicken
- Crockpot: You can cook the chicken in the crockpot (you’d have to do it the day before or in the morning)
- Rotisserie Chicken: You can buy a rotisserie chicken and shred it up (Save the bones and make easy crockpot bone broth !)
- Boiled chicken: You can boil chicken for about 15 minutes until it is entirely cooked and then shred.
John says
So delicious. You can’t even tell that it’s any different from the normal way.i love it
Jenn says
This recipe never fails! So so yummy!
Ruth says
I do like this…however…I have an easy version..just use humus, add a shot or two of hot sauce and some cooked chicken..If you want crumble some blue cheese on top..and a sprinkle of parsley or cilantro…get out the chips and enjoy!
Elizabeth Marino says
That sounds good, but very different!
Monique R. says
This dip was so easy to make and it made the very best dip. I will be making this again.
Erin says
Just used my leftovers to make the buffalo chicken melt I see in your stories and it’s even better somehow than the dip itself
Robyn Herring says
I’ve made several protein packed “healthy” buffalo chicken dips and this one by far takes the cake! Will be making again soon!
Tina Sonders says
This was SO GOOD and so easy to make! It’s hard to believe it was healthy with how good it tasted!! Will for sure make it again for my next gathering.
Tracey says
So creamy and delicious and super easy to whip together!
Ranita says
So delicious without any of the guilt! Loved this recipe!
Erin says
This is so good. I’ve been wanting to make it for a while. I’m chowing down during the superbowl and am not even worried I’m going to get a tummy ache! Delish and easy to make.
Emily says
I the only thing I wanted to eat during the Super Bowl was buffalo chicken dip. I’d seen your recipe, and despite the call for cottage cheese, had to give a try. SO GLAD I DID!! I used two cans of shredded chicken and doubled the other ingredients. Beat part, my entire cottage cheese despising family had no idea any ingredients had been subbed. Bottom line: same great flavors and texture; so much less guilt. I will be making this again and again.
Alex says
This was delicious! Made it for Super Bowl Sunday & there were no leftovers! Bookmarked for future parties!
Christy says
This was delish! I was skeptical of the texture but super tasty. With the ingredients I used it was 33g of Protein 🙌 Look forward to trying other recipes!
Kyra says
Made this recipe last minute for my husband and during the Super Bowl! Currently enjoying this recipe and LOVING IT!!!! The fact that it is high protein is a bonus! We will be keeping this recipe on hand for many celebrations and events to come! THANK YOU FOR THIS RECIPE!🙏
Abbie says
Very delicious! Love the extra protein using cottage cheese and plain greek yogurt. Super creamy. I added ranch seasoning to the yogurt and mixed it all together. The ranch seasoning added a nice flavor boost! Will be making this again for the Super Bowl!
Ann says
This is excellent! After making the “traditional” recipe for so many years, I am so glad I found and tried this.
It’s just as delicious but without that heavy feeling some people (like me) get after eating something so rich.
But just as delicious and satisfying. And a bit easier to make!
Nicole says
I made regular buffalo chicken dip today out of leftover rotisserie chicken, light cream cheese and light ranch and reduced fat Cheddar, plus franks extra-hot.
This looks great but we love the tang of ranch in there. Any reason you could I couldn’t add packaged ranch mix to it?
The Clean Eating Couple says
It might be a little too salty, I would start with half a packet!
Shan says
Phenominal! I used a parm-romano-asiago blend because that’s what I had. Awesome recipe, thank you!!
Megan says
I just made this recipe over Christmas break and it was delicious! I made a couple modifications: I did 1 full cup of Lactaid cottage cheese (no yogurt), vegan cheese and ranch seasoning (in place of blue cheese). I did this all in the crockpot. Hands down my new go-to Buffalo dip!
MARY E YEAGER says
Sounds delish but have one question. I am doubling recipe to prepare for 12 people. Should I bake it in a 9×13″ pan. Does the cooking time need to be adjusted? How many chicken breasts should I buy for 4 cups of shredded chicken?
Sorry I am an inexperienced cook and need all the help I can get.
Thanks very much!
The Clean Eating Couple says
I would bake it in a 9×13 pan. 1 chicken breast usually gives 1 cup shredded chicken – so 3-4 breasts depending on the size. You don’t need to adjust the cook time.
Jan says
We loved this recipe. I used Noble Made Mild Buffalo Sauce – I reduced the amount to taste, I can’t stomach spicy food – and tossed in previously made oven baked chicken. Very easy to make and very tasty too!
Sarah says
Sooo delicious. I didn’t have a ton of chicken so I subbed chopped cauliflower and tasted great! Would be super easy to make vegetarian
Sandy says
The flavor was delicious. However, mine turned out really watery and I don’t know why. I shredded my own sharp cheddar and used cottage cheese as directed. The only difference was that I was 1/4 cup short of yogurt so I added mayo. The chicken was white meat that I had frozen from a beer can chicken I made last week. Maybe it wasn’t defrosted enough? I will make this again as the taste was delicious!
The Clean Eating Couple says
It definitely sounds like the chicken may have not been fully defrosted if it was really watery. I’m also not sure how the mayo substitute would work in this particular recipe and if that could have changed the texture. I’m so glad you still liked it and will try it again!
Stephanie says
Tastes the same if not better than when made with cream cheese!
Cara says
Super easy to make and delicious! Was a hit with my picky husband.