If you have ever had buffalo chicken dip before, you likely were amazed at how good the dish was, but also were filled with thoughts and anxiety about how unhealthy something that tasty must be. With fall and football season around the corner, that also means more cookouts with dips and appetizers are also on the way. This recipe offers a bit of a cheat code to that guilt, allowing you to enjoy some incredible buffalo chicken dip without being scared to find out how many calories you just consumed. With a few smart substitutions here and there, you’ll see that buffalo chicken dip doesn’t have to be so bad.
Ingredients
● Shredded chicken
● 1 cup of greek yogurt (substitute for sour cream/ranch)
● Blue Cheese
● Cheddar Cheese
● Neufchatel Cheese
● Hot sauce or buffalo sauce
Instructions
1. Preheat oven to 350-400 degrees Fahrenheit
2. Mix shredded chicken with cheeses, hot sauce, and greek yogurt
3. Bake for about 20 minutes, or until the cheese starts bubbling. (Optional: you can add extra cheese to the top before baking, but keep in mind this will add extra calories)
4. Take out of the oven and enjoy!
As you can see based on the ingredients, there is not much separating the low-calorie version of buffalo chicken dip from the original other than the fact that the sour cream, ranch, or mayo-based cream typically added to the dip is substituted with greek yogurt. This is a major difference, however, as a large chunk of the calories comes from those ingredients. Greek yogurt is extremely low-calorie which makes it a nice substitute. If you wanted to lower the calories even further, you could potentially substitute some of the cheese with cottage cheese. Also, I would recommend using a low-calorie cracker or pretzel for dipping. Enjoy!