Healthy Buffalo Chicken Dip

Creamy, cheesy Healthy Buffalo Chicken Dip made lighter without a block of cream cheese. Made in the oven, slow cooker or Instant Pot this appetizer is perfect for game day or anytime your feeding a crowd!

Boneless & skinless chicken breasts Can of low sodium white beans Water Plain or Greek yogurt Red hot sauce Green onions Garlic powder or clove Shredded marble, Tex Mex or cheddar cheese

Ingredients You Need

Oven Method: Cook chicken (if using raw) and shred with 2 forks.


Preheat oven to 350° F. Process beans in a blender or food processor with water and garlic until smooth.


In a large bowl, combine shredded chicken, white bean paste, yogurt, 1/2 cup green onion and hot sauce.


Transfer to a small baking dish and bake for 20 minutes. Sprinkle with cheese, bake until melted and let stand for 10 minutes.


Instant Pot Method: To Instant Pot add raw chicken breasts, 1/2 cup dried beans and water 2 inches above; pressure cook on High for 15 minutes with 5 minute Natural Release. Then remove chicken and shred.


Drain pot with beans leaving approximately 1/4 cup water, add garlic and blend with an immersion blender. Add shredded chicken, yogurt, 1/2 cup green onion, hot sauce and cheese. Stir, cover with regular lid, slow cook for 2-3 hours and then switch to Keep Warm.



Refrigerate leftovers in an airtight container for up to 5 days. They taste great cold or can be reheated in the oven at 350 degrees F for 15 minutes.

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