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.


Preheat oven to 350 degrees 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.


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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