Skinny Buffalo Chicken Dip Recipe 435

SKINNY BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat. Saute chicken in the hot oil with garlic powder until no longer pink in the center and juices run clear, 5 to 8 minutes.
• Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.
• Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.
• Bake in the preheated oven until heated through and cheese is melted, about 25 minutes. Remove from the oven and let rest for 2 to 3 minutes; stir to mix ingredients.

SKINNY BUFFALO CHICKEN STRIPS

Steps:

• Combine garlic powder, paprika, chili powder and black pepper in a medium bowl.
• Season chicken with spices and toss to evenly coat the chicken.
• Heat half of the oil in a large non-stick sauté pan over medium-high heat, when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink.
• Set aside; repeat with remaining oil and chicken.
• Pour the hot sauce over the chicken tossing well.
• Serve with celery sticks and blue cheese dressing if desired.

SKINNY BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350 degrees and spray and 8x8 baking dish or 9 inch cast iron skillet with cooking spray.
• In a large bowl whisk together the softened cream cheese, yogurt, buffalo sauce, buttermilk powder, garlic powder, and onion powder.
• Fold in the green onions, chicken, 1/2 cup shredded mozzarella cheese, and 2 tablespoons of the blue cheese.
• Pour the mixture into the prepared baking dish or cast iron skillet and top with the remaining 1/2 cup of shredded mozzarella.Bake for 30 minutes or until bubbly and golden on top.
• Remove from the oven and top with the remaining blue cheese crumbles and more green onions if desired. Serve immediately with carrots, celery, or crackers.

HEALTHY BUFFALO CHICKEN DIP

Steps:

• Cook chicken and shred with 2 forks. I usually use my Instant Pot chicken breast. You can use rotisserie chicken, slow cooker or baked chicken breast leftovers.
• Preheat oven to 350 degrees F. Process beans in a blender or food processor with water and garlic until smooth.
• In a large bowl, combine shredded chicken, white bean paste, yogurt, 1/2 cup green onion and hot sauce. Transfer to a small baking dish and bake for 20 minutes.
• Sprinkle with cheese, bake until melted and let stand for 10 minutes. Garnish with remaining 1/4 cup green onion and more hot sauce, if you wish. Serve with tortilla chips, celery and carrot sticks, thickly sliced cucumbers or whole grain crackers.
• If not using cooked chicken, cook chicken breasts in slow cooker covered with water for 3 hours on High. Drain broth and shred chicken with 2 forks.
• Add yogurt, 1/2 cup green onion, hot sauce and cheese. Stir, cover and cook on Low for 2-3 hours. Switch to Keep Warm after.
• If not using cooked chicken and beans, to Instant Pot add raw chicken breasts, 1/2 cup dried beans and water 2 inches above. Pressure cook on High for 15 minutes with 5 minutes Natural Release.
• Then remove chicken and shred. Drain pot with beans leaving approximately 1/4 cup water, add garlic and blend with an immersion blender. Add shredded chicken, yogurt, 1/2 cup green onion, hot sauce and cheese.
• Stir, cover with regular lid, slow cook for 2-3 hours and then switch to Keep Warm.

HEALTHY BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350.
• In a bowl mix all ingredients besides 1/2 cup of cheddar cheese until thoroughly combined.
• Pour dip into a glass 8x8 pan. Top with remaining 1/2 cup of chese + bake at 350 for 25 mins.
• Serve with chips or veggies or choice.
• Place chicken breasts in instant pot base. Cover with hot sauce
• Set to pressure cook for 14 minutes. Make sure your pot is set to sealing, not venting. The pot will take 3-4 minutes to come to pressure. Allow it to cook and naturally release for 10 minutes. (You can also quick release if you're in a hurry!)
• Shred chicken with a hand mixer in the pot, or remove from the pot, shred with forks, and return back to the pot.
• Stir in cheese, yogurt, and cottage cheese, tossing until warm.
• Bake in a 400 degree oven for 10 minutes until cheese has melted.
• In a bowl mix all ingredients until thoroughly combined.
• Pour dip batter into crockpot (top with extra cheese if desired!). Cover and cook for low 4-6 hours or high 2-3 hours.

SKINNY BUFFALO CHICKEN DIP RECIPE - (4.3/5)

Steps:

• To Make In The Oven: Preheat oven to 350°F. In a large bowl, stir all ingredients together until well-mixed. Transfer mixture to a small greased baking dish, and bake for 30 minutes or until the cheese is melted and the edges begin to slightly brown. Remove and serve immediately. To Make On The Stove: Stir all ingredients together in a medium saucepan until combined over medium-low heat. Continue heating for about 10-15 minutes, stirring occasionally, until the cheese is melted and the dip is simmering.