Greek Yogurt Buffalo Chicken Dip

5 from 4 votes

Greek Yogurt Buffalo Chicken Dip

This Greek yogurt buffalo chicken dip is the ideal game day recipe. Ingulgent melted cheese, spicy buffalo sauce, and tender chicken all in one delicious dip. Made with lighter ingredients, this high protein appetizer is sure to please.

Prep Time20

Cook Time30

Course: Appetizer, Snack

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 146kcal

Author: Danielle Lima

Equipment

Instant Pot

Ingredients

Chicken

1.5 lbs. boneless skinless chicken breast
1 cup chicken broth

Buffalo Dip

cooked chicken
8 oz. 1/3 less fat cream cheese
3 oz. shredded cheddar cheese, 1 oz. on top
1/2 cup non-fat plain Greek yogurt 113 grams
1/2 cup Frank's Red Hot Sauce
2 Tbsp. lite maple syrup
1 tsp. garlic powder
1/2 tsp. onion powder
green onions chopped, for garnish

Instructions

For the chicken

Place the chicken and the chicken broth in the instant pot and pressure cook for 10 minutes, if fresh. If frozen, 12 minutes.
Remove and shred.

For the dip

Pre heat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, mix together 2 oz. cheddar cheese, Greek yogurt, cream cheese, buffalo sauce, maple syrup, seasonings and chicken.
Add the mixture to a cast-iron or oven-safe pan.
Sprinkle the top with the remaining 1 oz. of shredded cheddar cheese.
Bake at 350 degrees Fahrenheit for 30 minutes until the edges are bubbling and the center is hot.
Remove from the oven and serve immediately with chips, vegetables, crackers or eat it by itself.

Notes

Nutritional information is an estimate and will vary with substitutions.
Use leftover or rotisserie chicken.
Any oven-safe baking or casserole dish will work.
No instant pot? Boil chicken for about ten minutes until internal temp of 165 degrees F.

Nutrition