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!

Chicken breast Greek yogurt White beans Marble cheese Red hot sauce Green onion Garlic

Ingredients You Need

Cook chicken (if using raw) and shred with 2 forks. I  use my Instant Pot chicken breast. You can use rotisserie chicken, slow cooker or baked chicken breast leftovers.

1. 

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

2.

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

3.

Transfer to a small baking dish and bake for 20 minutes.

4.

Sprinkle with cheese, bake until melted and let stand for 10 minutes.

5.

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.

Storing 

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More Healthy Appetizers to Try

Taco Dip

Spinach Artichoke Dip

Full recipe at iFoodReal.com