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, Buffalo Chicken Dip, healthy

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 200kcal

Author Becca Ludlum

Equipment

Instant Pot 6 qt
Food processor
Mixing Bowls

Ingredients

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

US Customary - Metric

Instructions

Instant Pot Instructions:

Place your frozen chicken breasts into your Instant Pot. Be careful not to stack them to ensure they cook fully 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 cook time for 12 minutes.
Blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy.
When the cook time is complete, allow your Instant Pot to naturally release for 10 minutes, then quick release the remaining pressure and remove the lid. Drain the liquid from your pot and use two forks or a hand mixer to shred your chicken.
Turn your Instant Pot to Sauté and stir in your yogurt and hot sauce mixture. Stir well and cook until the liquid begins to bubble. Then mix in your cheese (if using).
This step is optional, but I love to slightly crispen the top of the dip. Transfer your dip to an oven safe dish and broil for 4-6 minutes until lightly browned. Watch the oven carefully, the broiler can start to burn things very quickly. Remove dip from the oven and let it rest for 10-15 minutes. Serve with carrots, celery, cucumbers, stuffed inside a jalapeño or bell pepper, eat on a tortilla or in a pita. The possibilities are endless.

Crock Pot Instructions:

Place chicken breasts in a Crockpot and cook on high heat for 4 hours.
Once your chicken is fully cooked shred it with two forks or a hand mixer.
Next, blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy.
Stir yogurt mixture, and cheese into your chicken, and cook on low heat for 1.5 hours.
Optional: Place your Crockpot insert under your broiler for 4-6 minutes until lightly browned.

Stove/Oven Instructions:

Boil your chicken for 15-20 until internal temperature reaches 165°F. Drain all liquid from your pan and shred your chicken using two forks or a hand mixer.
Blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy.
Mix blended sauce into your chicken, and add cheddar cheese. Stir well and transfer to an oven safe dish.
Optional: Broil 4-6 minutes until lightly browned. Remove dip from the oven and let it rest for 10-15 minutes before serving.

Video

Notes

Healthy Eating Plans:

For the Weight Watchers version, please see this post for the recipe and point information.
21 Day Fix: For this entire 21 Day Fix Buffalo Chicken dip recipe: 10 Red Containers and 2 Blue Containers
Per serving: Makes 8 - ½ cup servings. 1 ¼ Red Containers, and ¼ Blue Containers.
2B Mindset: This recipe counts as a protein. Fill 25% of your plate with an FFC, and 50% vegetables for a perfect lunch. Serve with 50% vegetables for dinner.
Trim Healthy Mama: This recipe is an S with no substitutions required.
Keto: You’ll want to calculate the carbs in the cottage cheese and Greek yogurt and see if this is acceptable for your personal goals.

Recipe Tips

While frozen chicken is preferred, if using thawed - reduce your cooking time to 8 minutes.

You can leave the cheddar cheese out of the recipe. Add it to the top after you cook it, or omit it completely. Goat cheese or feta also make fantastic add-ins for the dip.

Even if you hate cottage cheese, or Greek yogurt, you have to give this recipe a try. You cannot taste them individually and mixing the two makes a wonderful creamy ranch dressing without the tang you get from Greek yogurt.

Shred your chicken with a hand mixer. Make sure all liquid is drained from your pot. Starting on low, turn on your mixer and apply slight pressure to chicken breasts. Increase to medium speed and move in circular motion around your pot until all of your chicken is shredded. It only takes about 30 seconds.

Looking for more delicious and healthy dips?

Instant Pot Crack Chicken

Dill Pickle Chicken Salad

Buffalo Chicken Bites

Nutrition