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. You can’t even tell that it’s healthy. The best part is, WW Buffalo Chicken Dip is only 2 Blue Points | 5 Green Points | 2 Purple Points.
Just the dip please!
I am committed to providing a ton of helpful information to better serve all of my readers. I include tips, meal prep information, and Weight Watchers plan points. If you’d like to skip over the information simply scroll to the bottom of the page, where you will find the easy printable recipe.
How do I eat Weight Watchers Buffalo Chicken Dip?
This is my favorite part – You can eat this dip any way you want! Here are some of my favorite ways to serve it:
- Buffalo chicken dip stuffed peppers
- As a dip for carrots, celery, and cucumbers in it
- As a dip with whole wheat crackers
- In a pita
- In a tortilla wrap
- On a salad
- With tortilla chips
I love this recipe because it’s high protein and completely satisfies my craving for buffalo wings!
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 sauce–just original Red Hot
- Garlic powder: The following spices make up a delicious homemade ranch dressing–yup, in the buffalo chicken dip!
- Onion powder
- Dill
- Parsley
- Pepper
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 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 extra ingredients.
- 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:
Time needed: 20 minutes.
- Cook your 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 cook time for 12 minutes.
- Prepare your 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 a minute. You may have to stop and scrape the sides to evenly mix.
- Natural Release
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.
- Mix
Turn your Instant Pot to Saute and add the contents of your blender. Once the sauce begins to bubble turn off the heat and add your shredded chicken.
- Brown the top (optional)
If desired, pour the contents of your pot into a baking dish and stick the dip under the broiler for a minute or so!
- Serve
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 Instructions:
- Place chicken in the slow cooker 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 Instructions:
- 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 degrees.
- 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.
How many points is this Weight Watchers Buffalo Chicken Dip?
The WW Smart Points and Freestyle points have been replaced by myWW–three different plans so you can pick how you lose weight.
For every 1/2 cup serving:
- Blue Plan: 2 points
- Green Plan: 5 points
- Purple Plan: 2 points.
More delicious WW 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
- WW Tuscan Chicken Pasta
- Weight Watchers Chicken Salad
More Buffalo Chicken recipes:
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
- 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 :)