Spicekick Easy Buffalo Chicken Dip with Greek Yogurt
My husband, who loves Buffalo chicken wings, absolutely loves this Easy Buffalo Chicken Dip with Greek Yogurt! Greek yogurt replaces half of the cream cheese in the dip, lowering the saturate fat and calories, but keeping all the flavor. It’s a perfect choice for game day, casual get-togethers, and cocktail parties.
Spicekick Easy Buffalo Chicken Dip with Greek Yogurt
Chef Michelle Dudash
20
15 minutes
35 minutes
Appetizers
My husband, who loves Buffalo chicken wings, absolutely loves this Easy Buffalo Chicken Dip with Greek Yogurt! Greek yogurt replaces half of the cream cheese in the dip, lowering the saturate fat and calories, but keeping all the flavor. It’s a perfect choice for game day, casual get-togethers, and cocktail parties.
We made it with Frank’s RedHot® Sauce because it is a solid hot sauce with nothing weird in it—just all yummy Buffalo hot sauce flavor.
If you love blue cheese, you can replace some of the Cheddar with blue cheese, or simply sprinkle some on top before or after baking.
Ingredients
1 (8-oz) block light cream cheese, softened at room temperature
1 packet Spicekick® Taco Seasoning
2 (5.3 oz) small containers lowfat plain Greek yogurt
3 cups chopped roasted chicken (or 2 [10-ounce] cans chunk chicken breast, drained)
1 (8-oz) can tomato sauce
1/2 cup mayonnaise
3 tablespoons hot sauce (we used Franks Red Hot Sauce in this)
1 1/4 cups shredded reduced fat Cheddar cheese, divided
2 scallions, thinly sliced, white and green parts, divided
Tortilla chips, carrot and celery sticks for dipping
Optional: blue cheese crumbles to sprinkle in or on top
Directions
Place cream cheese in a large mixing bowl and stir in Spicekick Taco Seasoning and Greek yogurt. Add chicken, tomato sauce, mayonnaise, hot sauce, 1 cup cheese, and the white parts of the scallions.
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Slow cooker method: Pour the dip into a small or medium slow cooker on the low setting and sprinkle remaining 1/4 cup (30 g) cheese on top. Cover and cook until hot, about 40 minutes.
Oven method: Pour the dip into a 9 x 9 glass pan and bake in 325 degrees F oven until bubbly and golden around the edges, about 35 minutes.
Garnish with green parts of scallions and serve with chips, carrots, and celery.
