High Protein Buffalo Chicken Dip

 Nutrition Information (Per Serving)

  • Serving Size: 1/2 cup
  • Calories: 132
  • Total Fat: 3.5g
    • Saturated Fat: 1.5g
  • Cholesterol: 32mg
  • Sodium: 220mg
  • Carbohydrates: 9g
    • Fiber: 2g
  • Protein: 16g

Prep Time: 15 minutes

Serves: 10

Ingredients

  • 3 tbsp low-sodium buffalo sauce
  • 3 tbsp water (adjust as needed)
  • 1 ¼ cups plain fat-free Greek yogurt
  • 1 tsp apple cider vinegar
  • 1 ½ tsp garlic powder, divided
  • 2 cups shredded cooked chicken
  • ½ cup plain fat-free cottage cheese
  • ¾ cup shredded part-skim mozzarella
  • ⅓ cup shredded cheddar cheese
  • ½ tsp onion powder
  • 2 tsp dried parsley
  • 6 tbsp sliced green onion, divided
  • 1 jalapeño, sliced (optional)

Directions

  1. Preheat oven to 375°F.
  2. In a small saucepan, whisk together hot pepper sauce, ¼ cup Greek yogurt, apple cider vinegar, and ½ tsp garlic powder. Add water as needed. Bring to a simmer over medium heat.
  3. Reduce heat to low and simmer for 5 minutes, whisking frequently. Remove from heat and cool.
  4. In a large bowl, combine shredded chicken, remaining Greek yogurt, cottage cheese, cooled sauce mixture, and mozzarella.
  5. Stir in remaining garlic powder, onion powder, parsley, and 4 tbsp green onions. Mix well.
  6. Pour mixture into an 8×8-inch baking dish. Sprinkle cheddar cheese on top.
  7. Bake 20–25 minutes, until hot and bubbling.
  8. Top with remaining green onions and jalapeño (if using). Serve warm with carrot and celery sticks.