This easy and healthy buffalo chicken dip recipe is made with Frank's hot sauce and cuts down on prep time by using a rotisserie chicken. It is delicious for a crowd and can be baked in the oven or made in the crockpot! Garnish with blue cheese, ranch or your favorite toppings. Be sure to watch the recipe video too!
I always say never underestimate the power of a great dip to get a party off to a cheery start and this buffalo chicken cheese dip is a must have. The most perfect party dip that’s creamy, cheesy and a little spicy!
This is a great game-day party dip and you can make it ahead and reheat it when you are ready to serve. We always love prepping food in advance to make life easier!
You can serve it up with carrots, celery, red bell peppers or chips such as pita chips, tortilla chips or crackers. Or just grab a spoon and eat it straight!
Whatever you choose to eat it with, I know you’ll be sure to love this buffalo chicken dip without cream cheese. I promise nobody will know this is the healthy cousin to buffalo wing dip that’s usually loaded with sodium, fat, and calories.
Healthy Buffalo Chicken Dip Ingredients
Rotisserie Chicken: A 2 pound rotisserie chicken will provide ~3 cups shredded chicken. If you have leftover chicken breast you can shred that and use it instead too!
Buffalo sauce: We like using store bought buffalo sauce (Franks) for ease and convenience. And it’s tasty!
But if you want to make your own homemade buffalo sauce, it’s super easy too! Follow this recipe:
Homemade Buffalo Sauce recipe:
3/4 cup hot sauce
1/2 cup butter* (plus more if needed)
1/4 tsp. garlic powder
1/8 tsp. salt
Combine all ingredients in a small saucepan. Heat, stirring occasionally, over medium high until bubbling. Remove from heat.
*The ratio of hot sauce to butter is totally up to your preference. Some people like to have more butter than hot sauce and some like less. I recommend starting with more hot sauce than butter like the recipe states!
Low Fat Cottage Cheese: Yeah I know, cottage cheese isn’t sexy. BUT it’s a great way to make skinny buffalo chicken dip. You won’t even be able to taste it! It gets blended up and the mild flavor is exactly what makes it an ideal addition to this appetizer.
Reduced Fat Cheddar Cheese: I highly recommend grating the cheese freshly off of the block as opposed to buying the prepackaged shredded cheese. That type of cheese doesn’t melt as well because it usually contains a preservative called cellulose (added to make sure the shreds don’t clump together in the bag) and freshly grated cheese does not contain cellulose.
Light Sour Cream or Greek Yogurt: I’ve tested this recipe with both, and both work well!
It can sit out on the counter at room temperature for grazing for 2 hours. If you keep it warm in your crockpot it will keep longer. It will last 3-5 days in your fridge depending on the freshness of your chicken used.
Can You Freeze Buffalo Chicken Dip?
I do not recommend freezing the dip once it has already been baked. Cheese has the tendency to lose its original texture once it has been frozen and then defrosted.
Tips for Making Healthy Buffalo Chicken Dip
If you have time, trying making your own homemade buffalo sauce! Recipe is above in the blog post. But if not, Franks always wins.
Serve with fresh crunchy veggies such as celery, jicama, carrots, bell peppers, zucchini or cucumbers.
Serve at parties like the Super Bowl or if you’re having a girls night!
Do not use the pre-shredded cheese. Grate the cheese fresh from a block of cheese.
Be sure to broil the dip at the end with the foil off for 3-4 minutes to get a nice crispy top to your buffalo chicken cheese dip.
How to make Buffalo Chicken Dip in your Crockpot
Follow the same instructions but place the chicken mixture in your crockpot and set it on low heat for 1-2 hours. Once it’s warmed through, sprinkle with cheese and other preferred garnishes (green onions, blue cheese, etc).
This easy and healthy buffalo chicken dip recipe is made with Frank's hot sauce and cuts down on prep time by using a rotisserie chicken. It is delicious for a crowd and can be baked in the oven or made in the crockpot!
2cupsCheddar cheese, reduced fat, shredded do not buy pre-shredded cheese.
8oz.low-fat cottage cheese
1cuplight sour cream or Greek yogurt
1 1/2tsp.onion powder
Preheat the oven to 350° F. In a large bowl, toss the shredded chicken with the buffalo sauce. Set aside.
In a powerful blender, blend the cottage cheese, sour cream, salt, pepper, garlic, onion powder and parsley. Blend until smooth.Pour the cottage cheese mixture and cheddar cheese onto the chicken and stir well.
Spray a medium sized oven safe baking dish with cooking spray. Add the buffalo chicken mixture. Sprinkle with a little more shredded cheese on top. Cover with foil. Bake for 20 minutes with the foil on. For the last 3-4 minutes, remove the foil and broil until the cheese on top gets browned and bubbly.
How to make buffalo chicken dip in the crockpot: Follow the same instructions but place the chicken mixture in your crockpot and set it on low heat for 1-2 hours. Once it’s warmed through, sprinkle with cheese and other preferred garnishes (green onions, blue cheese, etc). Easy peasy!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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