Description
A creamy, protein-packed buffalo chicken dip made with Greek yogurt, lean chicken breast, and hidden vegetables for a lighter yet flavorful appetizer.
Ingredients
2 cups cooked shredded chicken breast
1 cup plain Greek yogurt
1/3 cup buffalo hot sauce
1/2 cup reduced-fat cream cheese, softened
1/2 cup shredded sharp cheddar cheese
1/4 cup shredded mozzarella cheese
1/2 cup finely grated carrots
1/2 cup finely grated zucchini (moisture squeezed out)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1 tablespoon chopped fresh chives (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a small baking dish.
- In a large bowl, mix softened cream cheese and Greek yogurt until smooth and creamy.
- Stir in buffalo sauce, garlic powder, onion powder, salt, and black pepper until well combined.
- Fold in shredded chicken, grated carrots, grated zucchini, cheddar cheese, and mozzarella cheese until evenly mixed.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 20–25 minutes, until hot and bubbly around the edges.
- Let cool slightly, garnish with chopped chives if desired, and serve warm.
Notes
Squeeze excess moisture from zucchini to prevent a watery dip.
Use rotisserie chicken for convenience and added flavor.
Swap cheddar for pepper jack for extra heat.
For a smoother texture, pulse mixture briefly in a food processor before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently to maintain a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 65 mg
