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Buffalo Chicken Dip
Rocco Fuhrman

Buffalo Chicken Dip

A creamy, zesty, and utterly delicious Buffalo Chicken Dip, this wholesome, diabetes-friendly dip is packed with protein and flavor, perfect for transforming snacking or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 8 ounces light cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/2 cup hot sauce
  • 1 cup freshly shredded cheddar cheese
  • 2 tablespoons chopped green onions (for garnish)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Shred the cooked chicken breast if not already done.
  3. In a large mixing bowl, beat the softened cream cheese and Greek yogurt until smooth.
  4. Stir in the hot sauce, garlic powder, onion powder, and black pepper into the cream cheese mixture.
  5. Fold in the shredded chicken and half of the cheddar cheese.
  6. Transfer the mixture into a 9x9 inch baking dish and spread evenly.
  7. Top with the remaining cheese.
  8. Bake for 20-25 minutes until hot and bubbly.
  9. Garnish with green onions before serving.

Notes

This dip can be made ahead of time; prepare the mixture and store it in the fridge for up to 24 hours before baking. Reheating can be done in the oven or microwave.