Healthy Buffalo Chicken Dip

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 cups cooked, shredded chicken

½ cup buffalo sauce

1 cup nonfat greek yogurt

½ cup small curd cottage cheese

2 cups cheddar cheese (divided (can also sub half crumbled blue cheese)

Directions

Oven Instructions:

Preheat oven to 400.

In a bowl mix cooked chicken, buffalo sauce, Greek yogurt, cottage cheese and 1 cup cheddar cheese until thoroughly combined.

Pour dip into an 8x8 baking dish. Top with remaining 1 cup of cheese. Bake at 400 for 25 mins.

You can turn the oven to broil the last 2 minutes of cooking if you'd prefer a crispier topping.

Feel free to drizzle the dip with extra buffalo sauce before serving if you'd like. Serve with chips or veggies or choice.

Instant Pot Instructions

Place chicken breasts in instant pot base. Add 1/4 cup water.

Set to pressure cook for 14 minutes. Make sure your pot is set to sealing, not venting. The pot will take 3-4 minutes to come to pressure. Allow it to cook and naturally release for 10 minutes. (You can also quick release if you're in a hurry!)

Shred chicken with a hand mixer in the pot, or remove from the pot, shred with forks, and return back to the pot. Make sure to drain excess water from the pot/chicken to avoid a watery dip.

Stir in buffalo sauce, cheese, yogurt, and cottage cheese, tossing until warm.

Bake in a 400 degree oven for 10 minutes until cheese has melted.

Crockpot Instructions

In a bowl mix all ingredients until thoroughly combined.

Pour dip batter into crockpot (top with extra cheese if desired!). Cover and cook for low 4-6 hours or high 2-3 hours.

Nutrition

• Serving Size: 0.3 cup
• Calories: 265 kcal
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.002 g
• Cholesterol: 80 mg
• Sodium: 780 mg
• Total Carbohydrate: 3 g
• Total Sugars: 2 g
• Protein: 29 g