Add This Healthier Buffalo Chicken Dip to Your Next Tailgate Menu
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Just in time for football season, the classic buffalo chicken dip gets a healthy makeover without losing any of the creamy, indulgent flavors that make it a game-day must.
A beloved spin-off of buffalo chicken wings (which, according to local lore, were created by Frank and Theresa Bellissimo late one Friday night in 1964 during football season at the Anchor Bar in Buffalo, New York) you can make this easy buffalo chicken dip recipe in a slow-cooker, Crock-Pot, or Instant Pot, with just a few simple ingredients.
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How to Make Buffalo Chicken Dip
Buffalo sauce typically comes in three levels of heat: mild, medium, and hot. That makes it easy to tailor this recipe to your spice preference. Purists will insist on using Frank’s Red Hot pepper sauce, which is the not-so-secret ingredient of the original buffalo chicken wings invented by the aforementioned, football-loving bar owners. But you can also DIY your own buffalo sauce if you’re feeling crafty or have a family recipe. And, for even more added spice, you can toss in some Tabasco sauce. Note: If you’re following Sugar Free 3, make sure you choose a no sugar added hot sauce, like Franks Red Hot.
For the “chicken” part of this crockpot buffalo chicken dip recipe, you’ll want cooked, shredded, boneless, skinless chicken breast. You can grill up some chicken yourself, or use a store-bought rotisserie chicken for a shortcut.
Many buffalo chicken dip recipes are weighed down by fat from cream cheese and ranch salad dressing, which tend to hit your gut like a linebacker. But this healthier version dials up the flavor without the flab by opting for 2% Greek yogurt. It adds a a tangy, creamy flavor that’s a refreshing balance to the hot sauce. It also also pumps up the protein content, for a total of 18 grams of protein, and it keeps the fat content low at just 6 grams of fat.
The Game Plan
Once you have your ingredients shredded, chopped, and measured, toss them in the slow-cooker, mix them together, and cook it all on low for 1.5 to 2 hours. The ingredients should end up nicely melted and mingled.
Serve the dip with crudités, such as celery and carrot sticks, for the perfect balance of hot and cool, and just the right amount of satisfying crunch. You can also scoop it up with baked tortilla chips or bean chips. And for a nice final touch, garnish it with parmesan cheese and fresh parsley before serving.
And if you somehow have some dip left over, you can freeze buffalo chicken dip in an air tight container. Then, just defrost and reheat it for your next game day snack!
Even if you don’t plan on watching any football this season, you’ll fall in love with this recipe’s one-of-a-kind flavor.
Healthier Buffalo Chicken Dip
- 12 oz. cooked boneless skinless chicken breast shredded or diced
- ½ cup Buffalo sauce such as Frank's Red Hot. NSA for Sugar Free 3
- 2 Tbsp. tabasco sauce optional
- ¾ cup shredded cheddar cheese or Monterey jack
- 4 oz. Greek yogurt plain, 2%
- ¼ cup thinly sliced scallions the green tips
- 2 Tbsp. finely chopped onion
- ½ tsp. cayenne pepper
- 2 Tbsp. minced parsley
- 2 Tbsp. parmesan cheese
Combine all of the ingredients except for the parmesan cheese and parsley in a large crock pot or slow cooker.
Cook on low for 1 ½ -2 hours, making sure that everything has melted together and is warm throughout.
Transfer to a serving dish and sprinkle with parsley and parmesan cheese.
- Serve with carrot and celery sticks and/or baked tortilla chips.
- The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative