Healthier Greek Yogurt Buffalo Chicken Dip

This hot and creamy Healthier Greek Yogurt Buffalo Chicken Dip is a lighter, less-messy take on Buffalo Chicken Wings. Serve it warm with carrots and celery for a delicious high-protein snack on game day!

Welcome to the 4th annual October is Tailgating Month event! Debi from Life Currents organizes this fun event as a way to share delicious, new recipes that are perfect for tailgating—or even just game day at home, sitting in front of the TV.

Tailgating and game day always make me think of Buffalo Chicken Wings. Spicy and tangy, with that creamy blue cheese dressing to balance to the heat. YUM. But they are super messy and not very healthful. I mean, I love to indulge in foodie deliciousness—but if I can swing a skinnier version of a beloved treat, that's what I like to do.

So, I took the classic Frank's RedHot Buffalo Chicken Dip and switched it up a bit, adding high-protein, creamy Greek Yogurt in place of ranch dressing, swapping light cream cheese for the regular stuff. And, of course, poached chicken is way healthier than deep-fried wings. Guess what? It is super delicious! Hot and spicy, super creamy, easy to whip up—total tailgating goodness.

Healthier Greek Yogurt Buffalo Chicken Dip
adapted from Frank's RedHot
Ingredients
yield: 4 cups dip

• 2 1/2 cups shredded cooked chicken (I just poached some chicken breasts using this simple technique; the leftover poached chicken went into chicken salad)
• 8 oz. Neufchatel cheese (aka light cream cheese), softened
• 1/2 cup hot sauce or Buffalo sauce (I used Frank's RedHot)
• 3/4 cup plain Greek yogurt 
• 1/2 cup blue cheese crumbles
• chopped scallions, for garnish

Preheat oven to 350 degrees.

In a medium bowl, add the chicken, light cream cheese, hot sauce, Greek yogurt, and blue cheese crumbles. Stir until fully combined. Spoon into a shallow 1-quart baking dish.

Bake 25-30 minutes, or until the mixture is heated through. Stir. (For a more decadent version, top the dish with shredded sharp cheddar and stick back in the oven for a few minutes, until the cheese is melted and gooey.)

Garnish with chopped scallions. Serve hot with celery, carrots, and crackers or chips.

For more yummy tailgating recipes, check out:

Buffalo Cauliflower Bites

 

Saucy Hot and Sweet Crockpot Meatballs

 
Charred Onion Dip with Steamed Potatoes

Crockpot Honey Sriracha Chicken Wings

Crockpot Garlic Lime Meatball Tacos

Check out all the great recipes for October is Tailgating Snacks Month 2017!
Hosted by Life Currents

• October 12 Chili Relleno Dip Skillet by Take Two Tapas
• October 14 Soft Pretzel Beer Cheese Dip by Mildly Meandering
• October 14 Healthier Greek Yogurt Buffalo Chicken Dip by Full Belly Sisters
• October 16 Garlic Butter Dipping Sauce by Life Currents
• October 18 Low Sugar Chicken Meatball Parmesan Sliders by Seduction In The Kitchen
• October 20 Sofritas Chipotle Potato Skins by Bowl Me Over
• October 22 Loaded Slow Cooker Cheeseburger Dip by Who Needs A Cape?
• October 23 Easy Tortilla Pinwheels by The Devilish Dish 
• October 24 Philly Cheese Steak Dip by An Affair from the Heart
• October 24 Touchdown Chorizo Queso Dip by LeMoine Family Kitchen
• October 25 Baked Turkey Meatballs with Green Chiles by Hostess At Heart