Healthy Buffalo Chicken Dip
Healthy Buffalo Chicken Dip is your favorite appetizer made lighter without a block of cream cheese but still creamy and spicy, so no one will notice!
Servings: 10
Calories: 125kcal
Ingredients
- 2 large boneless skinless chicken breasts
- 14 ounces can low sodium white beans drained & rinsed
- 1/4 cup water
- 1/2 cup plain regular or Greek yogurt 2% or higher fat
- 1/2 cup hot sauce like Frank's
- 3/4 cup cup green onion chopped & divided
- 2 teaspoons garlic powder or 1 garlic clove
- 1/2 cup marble, Tex Mex or cheddar cheese shredded
Instructions
Oven
- Cook chicken and shred with 2 forks. I usually 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. Garnish with remaining 1/4 cup green onion and more hot sauce, if you wish. Serve with tortilla chips, celery and carrot sticks, thickly sliced cucumbers or whole grain crackers.
Slow Cooker
- If not using cooked chicken, cook chicken breasts in slow cooker covered with water for 3 hours on High. Drain broth and shred chicken with 2 forks.
- Add yogurt, 1/2 cup green onion, hot sauce and cheese. Stir, cover and cook on Low for 2-3 hours. Switch to Keep Warm after.
Instant Pot
- If not using cooked chicken and beans, 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 minutes 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.
Notes
- Store: 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.
- Make ahead: Combine all ingredients and refrigerate covered for 1-2 days. When ready, bake or slow cook as per recipe.
Nutrition
Calories: 125kcal | Carbohydrates: 8g | Protein: 15g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 514mg | Fiber: 2g | Sugar: 1g