This Healthy Buffalo Chicken Dip is a lightened-up version of a crowd favorite, but I swear you won’t even be able to tell! It brings all the same bold, spicy and creamy flavor, but with more protein and less fat than the original. Pair it with crunchy veggies or chips and you have a healthy game day appetizer or snack that everyone will be going back for!
If there’s anything I’ve learned in my years as a content creator, it’s that y’all LOVE anything buffalo chicken. And luckily my husband does too, so by creating buffalo chicken recipes I’m practically killing two birds with one stone. I couldn’t let this Super Bowl season go by without finally developing my own healthier buffalo chicken dip recipe! You can thank me later.
Buffalo Chicken Dip is one of the most iconic game day snacks, full of rich and creamy flavor, tender shredded chicken and that spicy, tangy buffalo wing sauce! However, it’s also typically made with some really caloric ingredients like ranch dressing, cream cheese and a bunch of shredded cheese. With a few simple swaps, I’ve lightened up the classic buffalo chicken dip but you wouldn’t even know it’s healthier!
This healthy buffalo chicken dip absolutely deserves a spot on your watch party menu! It’s actually quite a balanced snack, with each serving offering up 22g of protein. Then, pair it with some fiber-rich veggies and you really have the best of both worlds…a snack that tastes great and won’t spike your blood sugar! I really hope you love this one 🙂
Why You’ll Love this Lightened-Up Buffalo Chicken Dip
- It’s a protein-packed, filling snack to enjoy for game day!
- This buffalo chicken dip is creamy, cheesy, spicy and tangy.
- It’s made healthier with greek yogurt, reduced fat cream cheese & no ranch dressing.
- Your friends and family won’t even be able to tell this is a healthy version!
- It’s easy to prepare, with minimal ingredients and steps.
What You Need to Make this Healthy Buffalo Chicken Dip
- Boneless, Skinless Chicken Breast: For this buffalo chicken dip, we’re boiling and shredding our own chicken breast. However, if you want to expedite this recipe, you could substitute 3 cups of shredded rotisserie or canned chicken!
- Light Cream Cheese: Reduced fat cream cheese, also known as neufchâtel cheese, is just slightly less rich than normal cream cheese, but you really can’t tell a difference in this recipe.
- Buffalo Wing Sauce: Can’t have buffalo chicken dip without it! I typically use Frank’s Red Hot or the Whole Food’s 365 brand.
- Sharp Cheddar + Low-Moisture, Part-Skim Mozzarella Cheese: The mozzarella adds stringy goodness while the cheddar adds more flavor. It’s best to freshly grate them so that they melt easier.
- Greek Yogurt: To keep this buffalo chicken dip a bit healthier, we are making a DIY ranch by mixing together ranch seasoning with Greek yogurt or skyr. I prefer full-fat for the best rich and creamy flavor, but you do you.
- Ranch Seasoning, Garlic Powder, Kosher Salt & Black Pepper: I used some of the Hidden Valley ranch seasoning packet, but you could also substitute an equal amount of homemade ranch seasoning.
- Green Onion: Some for stirring into the buffalo chicken mixture, and more for garnishing.
How To Make this Healthier Buffalo Chicken Dip
Boil & Shred the Chicken Breast:
First, preheat your oven to 350F and grease a 9×9″ baking dish with cooking spray or oil. Add chicken breasts to a medium pot and season with salt & pepper. Then, cover with at least 1″ of water. Bring to a boil, then cover and reduce heat to low and let simmer for 15 minutes, or until the internal temperature reaches at least 165F. Transfer chicken breasts to a large bowl and shred using two forks or a hand/stand mixer. Set aside.
Melt together Cream Cheese, Buffalo Sauce & Cheese:
Add cubed cream cheese, buffalo sauce and HALF of each of the cheeses to a medium pot. Bring to medium heat and stir until the cream cheese is melted and combined with the buffalo sauce, about 4 minutes. Pour this mixture into the bowl with the shredded chicken.
Mix together Homemade “Ranch”:
In another small bowl, mix together the Greek yogurt, ranch seasoning and garlic powder. Then add this to the bowl with the buffalo chicken and green onion. Stir to combine.
Transfer Buffalo Chicken Dip to Dish & Bake:
Spread buffalo chicken dip into the prepared baking dish. Sprinkle the remaining cheese evenly over top. Transfer to the oven and bake for 30 minutes. Optionally, switch to broil for a few more minutes at the end. Garnish with more chopped green onion and allow it to cool for a few minutes before digging in. Enjoy!
What Makes this Buffalo Chicken Dip Healthier?
First, I have to caveat by saying health is a subjective term and everyone’s definition is different! However, if you’re looking for a buffalo chicken dip that’s a bit lighter in terms of fat and overall calories, then this recipe is for you.
Traditionally, buffalo chicken dip is made from full-fat cream cheese, a bunch of ranch dressing and shredded cheese. But in this healthy buffalo chicken dip recipe, we’re substituting low fat cream cheese, making our own mock ranch dressing with Greek yogurt and ranch seasoning, and cutting down on the amount of shredded cheese. But it still tastes just as delicious and indulgent as the real thing! And each serving has 22g of protein!
Substitution FAQs:
- Can I use rotisserie chicken or canned chicken instead? Absolutely! To cut down time, you can simply substitute 3 cups of shredded rotisserie or canned chicken and then skip steps 2 and 3 of the recipe below.
- Are there any substitutes for the cream cheese? Unfortunately I have not tried any substitutes for the cream cheese yet.
- Do I really have to freshly grate the cheese? It’s not the end of the world if you don’t, but I definitely recommend it as it will melt better!
- Can I use homemade ranch seasoning instead? If you can’t find store-bought ranch seasoning or don’t want to use it, you can certainly substitute an equal amount of a homemade blend instead. There are plenty of recipes online!
What Should I Serve with this Healthy Buffalo Chicken Dip?!
- Tortilla Chips: Nothing like a crispy corn tortilla chip as the vessel for some warm, cheesy buffalo chicken dip!
- Pita Chips: I have yet to try this combo but it sounds absolutely delicious.
- Pretzels: The humble pretzel is the perfect salty pairing with healthier buffalo chicken dip.
- Celery Sticks: Looking for a lighter option? Try dipping in some celery sticks for a refreshingly crisp texture.
- Carrots: Either buy baby carrots or carrot sticks if you can find them.
- Bell Peppers: Another sturdy and crisp veggie option.
- Cucumber: This neutral, simple-flavored veggie works with just about any dip!
How Should I Store Leftover Healthy Buffalo Chicken Dip?
This Healthy Buffalo Chicken Dip is best enjoyed fresh and warm. However, if you have leftovers, allow them to cool fully before transferring to an airtight container and storing in the fridge for up to 4 days. For best results, reheat in the oven at 350F until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Game Day Recipes?
- Philly Cheesesteak Sliders
- Mini Buffalo Chicken Tortilla Cups
- Cheesy Stuffed Garlic Bread Rolls
- Jalapeno Popper Chicken Casserole
- Honeynut Squash Hummus
- Savory Zucchini Cornbread Loaf
Healthy Buffalo Chicken Dip
Equipment
- medium pot with lid
- small bowl
- 2 forks or hand/stand mixer
- spatula
- cheese grater
Ingredients
- 1.25 lbs boneless, skinless chicken breast *
- kosher salt & black pepper to taste
- 6 oz buffalo wing sauce
- 8 oz light cream cheese/neufchâtel cheese cut into cubes
- 2 oz freshly grated sharp cheddar cheese divided
- 2 oz freshly grated low-moisture, part-skim mozzarella cheese divided
- ½ cup plain greek yogurt or skyr (I prefer full-fat)
- 1 tbsp ranch seasoning
- ½ tsp garlic powder
- ½ cup chopped green onion + more to top
Instructions
- First, preheat your oven to 350F and grease a 9×9" baking dish with cooking spray or oil.
- Add chicken breasts to a medium pot and season with salt & pepper. Then, cover with at least 1" of water. Bring to a boil, then cover and reduce heat to low and let simmer for 15 minutes, or until the internal temperature reaches at least 165F.1.25 lbs boneless, skinless chicken breast, kosher salt & black pepper
- Transfer chicken breasts to a large bowl and shred using two forks or a hand/stand mixer. Set aside.
- Add cubed cream cheese, buffalo sauce and HALF of each of the cheeses to a medium pot. Bring to medium heat and stir until the cream cheese is melted and combined with the buffalo sauce, about 4 minutes. It will still look a little gritty – that's okay! Pour this mixture into the bowl with the shredded chicken.6 oz buffalo wing sauce, 8 oz light cream cheese/neufchâtel cheese, 2 oz freshly grated sharp cheddar cheese, 2 oz freshly grated low-moisture, part-skim mozzarella cheese
- In another small bowl, mix together the greek yogurt, ranch seasoning and garlic powder. Then add this to the bowl with the buffalo chicken and green onion. Stir to combine.½ cup plain greek yogurt or skyr, 1 tbsp ranch seasoning, ½ tsp garlic powder, ½ cup chopped green onion
- Spread buffalo chicken dip into the prepared baking dish. Sprinkle the remaining cheese evenly over top. Transfer to the oven and bake for 30 minutes. Optionally, switch to broil for a few more minutes at the end.
- Garnish with more chopped green onion and allow it to cool for a few minutes before digging in. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
This dip was SUCH a hit!! I’ve always felt the original dip was too “heavy”. This recipe is forever a side I’ll bring to parties!
I’m so glad you loved it, thank you Maddie 🙂