Name: Buffalo Chicken Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1-2 tablespoons olive oil; 1 medium green or red bell pepper (diced); ½ cup onion (diced); 1 small zucchini (diced); 3-4 cups cooked chicken breast (chopped or shredded); 1 (8 oz.) block cream cheese (low fat); ¾-1 ¼ cup buffalo sauce (divided); ¾ cup low fat cheddar cheese/Mexican Cheese Blend (shredded); ½ cup non fat Greek yogurt (plain); 1 (1 oz.) packed ranch dressing or blue cheese dressing mix; ½ cup reduced fat blue cheese (crumbles); ¼ cup green onions or chives (finely chopped)

^{Every tailgate needs buffalo chicken something! Bring this to your next tailgate party and leave the guilt at home! And no one will know there are added vegetables to this dip!}

I am a firm believer that any gathering, whether it’s sports related or a casual party, needs to have SOMETHING that’s buffalo chicken flavor! It’s an all American staple regardless of how you get your serving of buffalo sauce.

I personally could down a plate of boneless buffalo wings during an Ohio State game (and have), but when having a get together, it’s nicer to share a huge bowl of warm, gooey and spicy Buffalo Chicken Dip.

I refuse to go to a sports bar or a football party without finding some sort of way to get buffalo flavored anything in front of me. That my be the spice junky in me or just the fact that I’m going to smother wing sauce on just about anything I consume during those occasions. Especially if the weather starts to dip in temperature, you want something that warms you while being fun and festive.

Over the years, buffalo chicken dip has become such a fan favorite. I cannot tell you how many different variations there are on the internet. Recipes are all very close but very unique. I say that to say this…there is NO WAY you can mess this up if you stick with the instructions or get creative! I have made this recipe multiple times, and multiple ways and I assure you that even with the fat free cheeses, it is FINE. I know there is push back with cheese that doesn’t have the full fat content. Honestly, it doesn’t even matter to me. Mix it up, use a mixture of cheese and fat ratios, who cares…it is YOUR recipe!

Now, other than cutting the fat in the dairy, how do we REALLY make this a guilt free treat? You’re going to question me and that’s ok but I bulk it up with vegetables! That’s right. Why not mellow the flavor with some nutrients? Really, it’s thicker, chunkier and super flavorful and no one will really know our secret! Plus you can eat more and feel good about it!

The leftovers could go in almost anything like wonton wrappers, bell peppers, tortillas, or on top of a salad. It’s super chunky and mostly lean protein in a dip. In fact, if you have leftovers, the next day of scooping and snacking is just as delicious. This can also be served warm or cold and shovel it into your mouth with carrots, celery, pita chips or tortilla chips.

Side note – the one thing I get picky about with buffalo chicken dip is the chunks. No one wants a chicken dip where you have to look for the chicken. This is considered a high protein snack if you ration the meat to cheese/sauce ratio. The added vegetables amp up the fiber as well so it’s a total win-win

Five Alarm Dip: The last time I made this I substituted 1/3 of the buffalo sauce amount with cayenne pepper hot sauce and it was SUPER spicy! I may recommend the challenge for an intimate group of heat-lovers, but not for a full party of your sensitive friends 😉 I loved it!

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Buffalo Chicken Dip

Print Recipe

Every tailgate needs buffalo chicken something! Bring this to your next tailgate party and leave the guilt at home! And no one will know there are added vegetables to this dip!

Prep Time:15

Cook Time:30

Total Time:45

Ingredients

1-2 tablespoons olive oil
1 medium green or red bell pepper diced
½ cup onion diced
1 small zucchini diced
3-4 cups cooked chicken breast chopped or shredded
1 (8 oz.) block cream cheese low fat
¾-1 ¼ cup buffalo sauce divided
¾ cup low fat cheddar cheese/Mexican Cheese Blend shredded
½ cup non fat Greek yogurt plain
1 (1 oz.) packed ranch dressing or blue cheese dressing mix
½ cup reduced fat blue cheese crumbles
¼ cup green onions or chives finely chopped

Instructions

Heat a large frying pan or cast iron skillet (12 inches or larger) to medium-high heat. Heat pan with olive oil. When pan is heated after 30 seconds, sauté peppers and onions for 4-6 minutes until onions become slightly translucent. Add zucchini and cook for an additional 3-4 minutes. Season with salt and pepper.
In covered pot, add chicken, cream cheese, sautéed vegetables, up to 1 cup of buffalo sauce, shredded cheese, Greek yogurt and ranch dressing mix. Cover and set on stove top at medium-low heat for about 15 minutes.
Check at the 10-15 minute mark and stir everything together. Cook for another 3-5 minutes until everything is melted together.
Sprinkle with blue cheese crumbles and green onions.
Pairs well when served with pita chips, crackers, carrot sticks, celery sticks, cucumber slices or mini sweet sliced peppers.
****If making this in advance, refrain from adding blue cheese and green onions on top. Reheat in the oven for 15 minutes on 350° in an oven safe dish or on stove top. Add cheese and onions before serving. *****

Notes

Ingredients and Techniques

Usually when I make this I use fresh chicken that I either baked or grilled. I made this by adding the chicken in the slow cooker before – however – I thought it was going to be possible to just add all the ingredients at once. I learned that that’s not the best route. If you cook chicken in the slow cooker you will find yourself with extra liquid on the bottom, drain this. I also like to chop or shred the chicken before it’s added into the ingredients. It gives you more control over the consistency.

By adding vegetables to this you are making this a less calorie dense snack. You don’t feel as guilty when eating it! The vegetables also cool down the heat and balance the dip.

How long does it last and where?

This lasts in the fridge in an air tight container for 4-5 days

Can you freeze it?

You can certainly try. However, there is always a risk with dairy where it separates after being reheated. It’s not recommended and honestly, it’ll be gone before you can say “leftovers”.

Substitutions?

As stated before, there are many different fat variations of cheese. I tried the lowest fat content and it still worked (but I know there are people who wouldn’t dare use it). Feel free to use a mixture of any and all cheese variations. I was just trying to keep the calorie count to an all time low.

When low fat cheeses are slowly melted and mixed with other liquids, they do what they need it to do. I agree, full fat variations melt better and faster. It’s ok in this recipe to do as you choose!

Chicken: Use leftover baked, grilled, rotisserie or poached chicken, shredded or chopped.

Tips and tricks

Guess what…there are several ways to make this!

Bake: Mix all ingredients (sauté the vegetables first) in a mixing bowl and spread evenly in a baking dish (prepared with non stick cooking spray) and cover with foil. Bake for 20-30 minutes on 350 degrees.

Slow Cooker: Add all ingredients to the slow cooker (but make sure that you sauté the vegetables first). Cook on low heat for 3-4 hours or high for 2-3 hours. Remember, the chicken may release extra liquid – so be prepared for that to happen.

What to serve it with or do with the leftovers?

Celery is a must! Cucumbers, carrots and bell peppers are also a great healthy option.

Try my pita chip recipe with this as well. It’s perfect! I went a little overboard the last time and served it with a whole blue cheese wedge…load up you chips however you want!

For leftovers, if any, I sometimes add this to a wrap and top with a ton of sliced vegetables. It gives a great kick to a bland lunch!