If you love classic buffalo chicken dip but want a version that’s lighter, higher in protein, and still game-day worthy, this Healthy Buffalo Chicken Dip is it. It’s creamy, spicy, packed with flavor, and super easy to make with a few simple, macro-friendly swaps.
About This Recipe
This healthier buffalo chicken dip keeps all the bold, tangy, creamy goodness you’d expect, but with a fraction of the calories. By using cottage cheese, Greek yogurt, and reduced-fat cream cheese, you get a super creamy dip that’s loaded with protein and still tastes rich enough to satisfy your game day craving without all the heavy macros.
This is the perfect recipe if you have an extra pack of rotisserie chicken lying around that you need a yummy recipe for! This buffalo chicken dip comes together fast, bakes beautifully, and reheats like a dream, so it’s great for parties or game-day meal prep.
And if you love all things buffalo chicken, make sure to also try my Buffalo Chicken Spaghetti Squash Casserole, Buffalo Chicken Tacos, Buffalo Chicken Sandwich, Macro-Friendly Buffalo Tuna, Buffalo Chicken Grain Salad, or Low Carb Buffalo Chicken Pizza.
Ingredients and Substitutions
- Chicken: Use any cooked, shredded chicken or rotisserie chicken. If you’re using Costco rotisserie chicken, season it up first for the best flavor.
- Cottage cheese: Low-fat works great here. Blend it if you want a perfectly smooth base.
- Greek yogurt: Use nonfat Greek yogurt to keep fat down and protein high.
Cream cheese: Reduced-fat cream cheese keeps things creamy without being too heavy. - Buffalo sauce: Like the Frank’s RedHot Buffalo Sauce (not plain hot sauce!). This gives you that classic “buffalo dip” flavor.
- Cheese: Freshly grated cheddar or Monterey Jack melts best. But use any cheese you prefer!
- Seasonings: Garlic powder + salt.
- Green onions: For topping and a little fresh pop.
Dietary Adaptations
GF: This recipe is naturally gluten-free depending on what you serve it with! Just pair it with gluten-free crackers, chips, or veggies.
DF: This version is not dairy-free, but you can try swapping:
- DF yogurt or DF sour cream (Forager is my favorite!)
- DF cream cheese
- Skip the grated cheese unless you have a DF version you love. Just note: the texture will be slightly different.
How To Make
- Preheat the oven to 375°F.
- If you don’t like cottage cheese curds, blend the cottage cheese first for a smooth consistency! I love the curds, so I skip this step.
- Combine everything together in a bowl, with the exception of half of the grated cheese. Spread it into a shallow baking dish or cast iron skillet. Top with the remaining grated cheese and bake for 25 minutes or until browned and bubbly. If needed, you can broil for the last 2-3 minutes for more color on top. Top with an extra pinch of green onions for garnish and a drizzle of buffalo sauce if you like!
- Serve your dip with chips, crackers, crostini, or veggies like celery and carrot coins!
Helpful Tips
- Rotisserie chicken: Costco rotisserie chicken is super convenient, but it’s a little plain, so you’ll want to season it up a little before using it in your recipe. I love to buy the big bags of rotisserie chicken to use in soups, casseroles, bakes, chicken salads, etc., when time is short, but it does need a little sprucing up to make it taste good in my opinion.
- Blend the cottage cheese: Want your dip ultra smooth and creamy? Hit the cottage cheese with a quick blend first. If the curds don’t bother you (same!), just mix and go.
- Customize the heat: Add extra buffalo sauce, cayenne, or even a few dashes of hot sauce if you want a spicier dip.
- Meal prep tip: This reheats perfectly! Portion it into ramekins or meal prep containers and warm up when you need a protein-packed snack.
For More Delicious Dip Recipes
- Macro-friendly Cowboy Caviar Salad
- Trader Joe’s Lentil Dip
- Pineapple Radish Salsa
- Mango Salsa
- Corn Avocado Salad
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Healthy Buffalo Chicken Dip
Ingredients
- 2 cups rotisserie chicken 240g, finely chopped
- 1/2 cup low-fat cottage cheese 120g
- 1/2 cup nonfat Greek yogurt 120g
- 1/4 cup reduced fat cream cheese 60g
- 1/4 cup Frank’s RedHot buffalo sauce 60g
- 1/2 cup cheddar or jack cheese 56g, grated and divided
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/4 cup green onions 16g, chopped
Instructions
- Preheat the oven to 375℉.
- If you don’t like cottage cheese curds, blend the cottage cheese first for a smooth consistency! I love the curds so I skip this step.
- Combine everything together in a bowl, with the exception of half of the grated cheese. Spread it into a shallow baking dish or cast iron skillet. Top with the remaining grated cheese and bake for 25 minutes or until browned and bubbly. If needed, you can broil for the last 2-3 minutes for more color on top. Top with an extra pinch of green onions for garnish and a drizzle of buffalo sauce if you like!
- Serve your dip with chips, crackers, crostini, or veggies like celery and carrot coins!
Notes
Nutrition
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