Buffalo Chicken Dip Recipe
It’s totally possible to make this dip a day ahead of your serving time. It can be easily put in the fridge and microwaved when brought out to eat. Convenient at its best! But if you have no crave for a hot dip with bubbly cheese on top, that's alright. Feel free to have it whatever way you like.
Servings: 4 servings
- 4 oz low-fat cream cheese propose to soften if possible
- 1/3 cup low-fat Greek yogurt
- 1/2 tsp garlic powder
- 1 cup skinless boneless chicken breast cooked and diced
- 4 tbsp homemade buffalo sauce
- 1/2 cup celery diced
- 1/4 cup cheddar cheese shredded
- 1/2 cup low-fat mozzarella cheese shredded
- 1/2 cup green onion sliced
Preheat the oven to 350°F.
In a large bowl, mix the cream cheese, Greek yogurt, and garlic powder using a mixer until it’s fluffy.
In another large bowl, whisk the chicken chunks and homemade buffalo sauce, then continue to add the celery, 1/8 cup of cheddar cheese, 1/4 cup of mozzarella cheese and green onions. Give them a proper whisk until they’re all well combined.
Pour the chicken mixture in the second bowl to the first one and mix everything up. Spread the mixture into a baking pan, top with the remaining mozzarella and cheddar cheese.
Bake for 20 minutes or until the cheese on top is bubbly.
Serving: 1serving | Calories: 193kcal | Carbohydrates: 6g | Protein: 19g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 477mg | Potassium: 319mg | Fiber: 2g | Sugar: 4g | Vitamin A: 611IU | Vitamin C: 25mg | Calcium: 241mg | Iron: 1mg