Weight Watchers Buffalo Chicken Dip

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 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:

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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!
7. Serve: Top as desired with goat cheese, or diced green onions. Serve immediately or refrigerate and serve cold.

Crock pot Instructions:

1. Place chicken in the slow cooker and cook on high for 4 hours. 
2. 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. 
3. Shred your cooked chicken and stir in the sauce from your blender. 
4. 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:

1. 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.  
2. 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. 
3. Drain and shred your chicken and stir in the sauce from the blender. 
4. 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 Blue Plan Points, 3 Green Plan Points, and 0 Purple Plan Points.

More delicious Game Day Dip Recipes:

These Weight Watchers Recipes have points already calculated for you for Blue, Green, and Purple myWW plans:

• Weight Watchers Crack Chicken Dip
• Healthy Spinach Artichoke Dip
• Dill Pickle Chicken Dip