Buffalo Chicken Dip
This Buffalo Chicken Dips is perfect for your clean eating diet. With Greek yogurt and cottage cheese, this easy to make recipe can also be made in your crock pot. Dairy Free, Keto, Keto and vegan options.
Servings 8
Calories 140kcal
Ingredients
- ½ cup Neufchâtel Cheese (4 ounces) softened and cut into chunks (Or Kite Hill Cream Cheese)
- ½ cup cottage cheese 4 ounces
- 1 cup Greek yogurt 8 ounces - dairy or non-dairy
- ⅔ cup Buffalo hot sauce
- 2 cups shredded chicken from Instant Pot Chicken
- ¼ cup crumbled blue cheese or dairy free blue cheese
- 4 scallions chopped
- ¼ cup grated onion
- 1 teaspoon minced garlic
- Salt and Freshly Ground Black Pepper to taste
- ½ cup grated cheddar cheese Or Daiya shreds
- For garnish: Additional chopped scallions
- For Serving: tortilla chips pita chips, carrots, celery
Instructions
- Preheat oven to 350 degrees.
- Beat together Neufchâtel cheese, cottage cheese, yogurt and hot sauce with an electric mixer until smooth.
- Stir in chicken, blue cheese, scallions, onions, garlic, and seasonings.
- Transfer to a 9-inch pie plate. Top with Cheddar Cheese.
- Bake for 20 minutes. Serve warm.
Notes
Nutrition
Calories: 140kcal | Carbohydrates: 2g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 889mg | Potassium: 180mg | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 1.7mg | Calcium: 126mg | Iron: 0.3mg