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Healthy Buffalo Chicken Dip

This healthy Buffalo Chicken Dip is high protein and low carb! Directions for Instant Pot or Ninja Foodi, Slow Cooker, or oven. You'll love this easy low carb meal prep recipe.
Course Appetizer
Cuisine American
Keyword 21 Day Fix, healthy, Healthy Buffalo Chicken Dip
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 202kcal
Author Becca Ludlum

Ingredients

Ingredients in Instant Pot Buffalo Chicken Dip:

  • 3/4 cup cottage cheese
  • 3/4 cup Greek yogurt plain
  • 2/3 cup cheddar cheese shredded (optional)
  • 2 lbs. chicken breasts frozen
  • 3/4 cup Hot Sauce Frank's Hot Sauce, NOT Buffalo sauce :)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley

As desired, garnish with goat or feta cheese crumbles and green onions

    Instructions

    Instant Pot Instructions for 21 Day Fix Buffalo Chicken Dip:

    • Add frozen chicken breast and 1 cup water to the Instant Pot insert. Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure for 12 minutes using the manual setting. Let the pressure release naturally.
    • While the chicken is cooking prepare your sauce. In a blender, mix together the cottage cheese, Greek yogurt, Frank's hot sauce, and seasoning (garlic powder, onion powder, pepper, dill, and parsley). Mix until smooth (about 1-2 minutes). If you'd like, you can blend the sauce without the Frank's and add that in separate. 
    • When the chicken is done, drain the liquid and shred the chicken in the Instant Pot. A hand mixer works fantastic to shred the chicken quickly.
    • Turn the Instant Pot to sauté, or add chicken and sauce to a large bowl. Mix in the optional cheese, Frank's hot sauce if you didn't add that earlier, and blended yogurt mix. Optional: Sprinkle with goat cheese if desired and place in the broiler until the top the top is golden, about 5 minutes.
    • Remove from the oven and let the dip rest for 5-10 minute. Top with green onions. Serve with celery, carrots, whole wheat crackers, or home-made corn tortilla chips.

    Crock Pot Instructions for Instant Pot Buffalo Chicken Dip:

    • There are two ways to make this dip in the slow cooker. The first is to cook the chicken on high heat for 4 hours, then drain and shred the chicken. The second is to cook the chicken on the stove, drain and shred, and add it to the slow cooker. Choose the chicken cooking method that works best for you.
    • In a blender, mix together the cottage cheese, Greek yogurt, and seasoning (garlic powder, onion powder, pepper, dill, and parsley) until smooth about 1-2 minutes.
    • Add the blended sauce, Frank's hot sauce, and cheddar cheese to the shredded chicken in the slow cooker. Cook the dip on low heat for 1.5 hours.
    • When done, top with goat cheese if desired and green onions. You can place the slow cooker insert in the over to broil the top if desire, but tastes great directly out of the slow cooker.

    Stove/Oven Instructions for 21 Day Fix Buffalo Chicken Dip:

    • Boil your chicken for 15-20 minutes until it cooked though. Drain the water and shred the chicken. I like to use an oven safe pan like cast iron to cook the chicken so that I dirty less dishes.
    • In a blender, mix together the cottage cheese, Greek yogurt, and seasoning (garlic powder, onion powder, pepper, dill, and parsley) until smooth about 1-2 minutes.
    • Add the blended sauce, Frank's hot sauce, and cheddar cheese to the shredded chicken. Optional: Turn the stove to medium heat and stir while the cheese melts.
    • Optional: Transfer the dip to an oven safe serving dish (or keep it in your oven safe pan) top with goat cheese if desired. Broil the dip for about 5 minutes until the top is golden. Remove the dip and let rest for 5-10 minutes. Top with green onions.

    Video

    Notes

    21 Day Fix container counts: Makes 8 1/2 cup servings |  1 1/4 Red, 1/4 Blue per serving

    Nutrition

    Calories: 202kcal | Carbohydrates: 2g | Protein: 31g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 879mg | Potassium: 479mg | Fiber: 0g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 18.2mg | Calcium: 113mg | Iron: 0.6mg