Have you tried buffalo chicken dip yet? It’s out of this world tasty. I really love this Weight Watchers Buffalo Chicken Dip because it’s high in protein and low in points.
For this recipe I’ve ditched the unhealthy cream cheese and used a blended mixture of cottage cheese and Greek yogurt–blended is important because the cottage cheese loses its chunky texture and the Greek yogurt loses its tangy flavor. The best part is, this WW Buffalo Chicken Dip is only 0 2023 Points | 0 Blue Points | 3 Green Points | 0 Purple Points.

Where’s the recipe?
I am committed to providing a ton of helpful information in each recipe to better serve all of my readers–from beginner cooks up to advanced ones. I include recipe tips, meal prep information, and WW plan points and information in each post. If you’d like to skip over the detailed information, simply scroll to the bottom of the page where you will find the printable recipe for this Weight Watchers Buffalo Chicken Dip with Greek yogurt.
How do I eat this Weight Watchers appetizer?
Here are some of my favorite ways to serve it:
- Stuffed inside mini bell peppers
- As a dip for carrots, celery sticks, and cucumbers
- As a dip with whole wheat crackers
- In a pita
- In a tortilla wrap
- On a salad
- With tortilla chips

Ingredients:
- Chicken breasts
- Fat free Cottage cheese: Fat free versions of cottage cheese and Greek yogurt have less points than the full fat versions.
- Fat free plain Greek yogurt
- Frank’s Hot Sauce: Not buffalo wing sauce–just original Red Hot
- Spices that make up the homemade ranch seasoning: Garlic powder, onion powder, dill, parsley, pepper
Recipe tips:
- Use a hand or stand mixer to easily and evenly shred your chicken
- This is a great recipe for meal prep because it freezes and reheats well. This recipe keeps in the fridge for up to 6 days. Freeze in individual servings for quick, easy lunches or snacks on the go.
- Don’t worry if you don’t like Greek yogurt or cottage cheese (I don’t like them individually either). I promise you will never know they’re in there.
- You can start with 1/4 cup of hot sauce and work your way up to dial in your perfect spice level.
- Use hot sauce, not buffalo sauce, to keep your weight loss going. Buffalo sauce has SO many unnecessary extra ingredients that can cause weight retention and/or gain. I love using this recipe to satisfy my craving for buffalo wings.
- To use rotisserie chicken in this recipe, skip cooking the chicken and head right into blending your cottage cheese, Greek yogurt, and spices.
Instant Pot Instructions:
- Cook the chicken: Add your frozen chicken breasts to the Instant Pot and cover with 1 cup of water. Close and lock the lid and turn the pressure valve to Sealing. Select Pressure Cook (high) and set the timer for 12 minutes.
- Prepare the Buffalo Ranch Sauce: Add cottage cheese, Greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about one minute. You may have to stop and scrape the sides to evenly mix it all together.
- Natural Release: Once the cooking time is complete, allow the pressure to naturally release (this means don’t manually move the valve back to Venting. Allow the pot to sit, untouched, until the steam releases slowly on its own. This will allow the chicken to retain the most moisture and not be dry).
- When the pressure valve drops, remove the lid. Drain and shred your chicken. I love using a stand mixer to shred meat, but two forks works just as well.
- Make the dip: Turn your Instant Pot to sauté and add the contents of your blender. Once the sauce begins to bubble, turn off the heat and add the shredded chicken.
- Brown the top (optional): If you’d like, pour the contents of your pot into a baking dish and stick the dip under the broiler to brown for a minute or so!
- Serve: Top as desired with goat cheese, or diced green onions. Serve immediately or refrigerate and serve cold.

Crock pot Instructions:
- Place chicken in the slow cooker and cook on high for 4 hours.
- While your chicken cooks, prepare the buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to make sure all of the ingredients mix.
- Shred your cooked chicken and stir in the sauce from your blender.
- Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.
Stovetop Instructions:
- Place your chicken in a large pot and cover with water. Boil over high heat for about 15 minutes or until chicken is cooked and reaches 165 degrees.
- While your chicken cooks, prepare the buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to mix evenly.
- Drain and shred your chicken and stir in the sauce from the blender.
- Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

How many points is this Weight Watchers Buffalo Chicken Dip?
For every 1/2 cup serving, count 0 2023 Points, 0 Blue Plan Points, 3 Green Plan Points, and 0 Purple Plan Points.
More delicious WW Dip Recipes:
These Weight Watchers Recipes have points already calculated for you for Blue, Green, and Purple myWW plans as well as 2022/2023 Points Plan:
Weight Watchers Buffalo Chicken Dip
Equipment
Ingredients
- 2 lbs chicken breasts frozen
- ¾ cup cottage cheese 1%
- ¾ cup Greek yogurt plain fat free
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried dill
- ½ tsp dried parsley
- ¼ tsp black pepper
- ¾ cup hot sauce Frank's Hot Sauce, not buffalo sauce
Optional toppings: Shredded cheddar cheese, goat cheese, green onions
Instructions
Instant Pot:
- Add your frozen chicken breasts to the Instant Pot and cover with 1 cup of water. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes.
- Add cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to evenly mix.
- Once the cooking time is complete, allow the pressure to naturally release. When the pressure valve drops remove the lid. Drain and shred your chicken. I love using a stand mixer to shred it, but two forks work as well.
- Turn your Instant Pot to Sauté and add the contents of your blender. Once the sauce begins to bubble turn off the heat and add your shredded chicken.
- Top as desired with shredded cheese, goat cheese, or green onions. Serve immediately or refrigerate and serve cold. This is a great recipe for meal prep. Place individual servings in separate containers and refrigerate or freeze until ready to eat.
Crockpot:
- Place chicken in the crockpot and cook on high for 4 hours.
- While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to make sure all of the ingredients mix.
- Shred your cooked chicken and stir in the sauce from your blender.
- Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.
Stovetop:
- Place your chicken in a large pot and cover with water. Boil over high heat for about 20 minutes or until chicken is cooked and reaches 165°F.
- While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to mix evenly.
- Drain and shred your chicken and stir in the sauce from your blender.
- Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.
Video
Notes
Recipe tips
- Use a hand or stand mixer to easily and evenly shred your chicken every time.
- This recipe keeps in the fridge for up to 6 days, so it is great for meal prep.
- Freeze in individual servings for quick, easy lunches or snacks on the go.
- Don’t worry if you don’t like greek yogurt or cottage cheese (I don’t like them individually either). I promise you will never know they’re in there.
- You can start with ¼ cup of hot sauce and work your way up to dial in your perfect spice level.
- Use hot sauce, do not use buffalo sauce because it has so many filler ingredients.
How much is a serving?
About 1/2 cup!
What is the serving size? You have the points value, but I don’t see how big of a serving that is.
Thank you!
About 1/2 cup!
This recipe is an excellent riff on the full fat dip.
Pop ups and ads on this site and difficultly actually finding recipe within text is too annoying.
Thanks!
There’s a jump to recipe button right at the top of the post that will bring you to the printable recipe next time :)
Can I swap the low-fat versions of cottage cheese and yogurt with fat-free versions without changing taste and consistency?
It won’t change the flavor, but the consistency will be thinner :)
Are you able to use buffalo sauce?
Could you use ranch dressing mix? Or do both of these change the points?
Both of these things will change the points. I encourage you to try it with the Franks–it’s delicious, and satisfies my buffalo craving!
You’re right. Cottage cheese was undetectable and I didn’t tell. A double pan of the same dip was requested for our weekend football spread. In happy to oblige! Lol
Whoooooo! I’m so glad you like it!
Can I add the sauce in the crock pot while chicken cooks?
I wouldn’t do that because it’s dairy.
I am cooking this recipe with uncooked chicken breasts instead of frozen chicken how should I cook via instapot with the chicken not being frozen?
It’ll be the same directions, the pot will just take longer to come to pressure! :)
Can this recipe be baked after preparing? How would you prepare if you were to have frozen portions?
Yes, you can bake it. For frozen portions, I microwave them–I try to thaw before microwaving if possible.
Super Bowl Day…. I made this recipe and it was amazing. I was good on a tomato with Tostitos scoops and good with carrots and celery sticks. FYIl.. It states to add 1 cup of Red Hot Sauce… Be careful like the recipe says add 1/2 cup first them decide. Sooo true the 1/2 was perfect with enough kick! I added already crushed garlic instead of the powder… very good.. Well my husband doesn’t like or eat cottage cheese or yogurt but when blended smooth you can’t tell and you can’t even taste it. This is a win win for us. After telling my husband what were the ingredients, he actually said it was not bad at all. He was impressed.