How to Make Buffalo Dip Without Cream Cheese
Growing up, my family was more into hockey than football, so I've learned a few things about football since I met hubs. The most important thing I've learned is that you need good snacks to eat while you watch a game. The better the snacks, the better the Steelers will do…so snacks are key. Although I guess for the Super Bowl, you can fill in whichever team you're rooting for. The only problem is that the best snacks aren't very friendly to the waistline. That's where this buffalo chicken dip without cream cheese comes in. Can you guess the secret? Yep, Greek yogurt.
Greek yogurt is a great substitute for mayo, cream cheese, or sour cream because not only does it severely reduce the amount of fat, it also adds a ton of protein. If you make the dip without any cheese, it actually counts as healthy. That's right! A healthy buffalo chicken dip. It tastes good and is good for you – is there any better snack than that?? Maybe if I made it more frequently the Steelers would do better…next season 🙂
I know a lot of recipes call for adding cheese to the buffalo chicken mixture itself, but I like to skip this step. It lets me add a good layer of cheese to the top, which if I'm being honest, I would probably do anyway…meaning I cut out a few calories by not including it inside the dip, too. Feel free to add it in both places, though!
This buffalo chicken dip is a cinch to make. I almost always have all of the ingredients on hand, so it's great to make in a pinch. You can use chicken that you shredded yourself, or you can also use canned chicken. I know, canned chicken is kind of weird, but I will use it for very specific things…buffalo chicken dip is one of them. Heating it up to bubbling temperatures cancel out any weirdness, right?
You can use the obvious nachos, chips, pitas, pretzel crisps, bread, etc. as scooping vessels, but carrots, celery, and sliced peppers are also good options. Leave off the cheese, eat it with veggies, and you're being seriously healthy!
I love using this no-rise pizza crust from The FauxMartha to turn this into buffalo chicken pizza. If you use the full crust recipe in the link, you'll need to double the buffalo chicken recipe below. This crust is awesome because you don't have to wait for it to rise, it includes parmesan cheese, and it's big enough to have some leftovers for lunches. I usually add some flax seed, and I skip the step of pulsing all the dry ingredients in the food processor – I just measure it right into the wet ingredients. It's a somewhat shaggy dough, but some elbow grease pulls it together.
Guilt-free Buffalo Chicken Dip
Prep time:
Cook time:
Total time:
Serves:2-4 servings
- 13 ounces shredded chicken, homemade or canned
- 3 tablespoons Greek yogurt
- 1½ - 2 tablespoons hot sauce (or more to your liking)
- pinch of salt
- pinch ground pepper
- ½ - 1 cup shredded cheddar cheese (optional)
- Preheat the oven to 350 degrees. In a medium bowl, mix the shredded chicken, Greek yogurt, hot sauce, salt, and pepper. Pour into a small greased baking dish. Sprinkle the cheese on top, if using. Bake for 15-20 minutes, or until hot through. Serve with chips, crackers, celery, carrots, peppers, etc.
- Store any leftovers covered in the refrigerator for up to 5 days.
If making the pizza, preheat the oven to 450 degrees. Prep a double batch of the recipe above. Mix the pizza dough and spread onto a greased half sheet cookie sheet (or the largest cookie sheet you have). Spread the chicken mixture evenly on the dough, and top with 1 - ½ cups shredded cheddar cheese. Bake for 18-22 minutes, or until the crust is cooked through and golden around the edges.
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Don't forget! If you try this guilt-free buffalo chicken dip, let me know by tagging it with #TGBGblog on Facebook, Twitter, or Instagram. I can't wait to see how it turns out for you! And, as always, sharing is caring!
How to Make Buffalo Dip Without Cream Cheese
Source: https://www.gingerbreadgirlbakes.com/2015/01/guilt-free-buffalo-chicken-dip/