Healthy, Low-Fat Buffalo Chicken Dip
A heart-healthy version of the appetizer classic, buffalo chicken dip. The GOAT of all foods should be accessible to everyone, regardless of what restrictions they have. This version of buffalo chicken dip is extremely low in fat, with the only grams of fat coming from the actual chicken itself and the low-fat, small curd cottage cheese, which is already incredibly low in the first place. I eat this dip with whole wheat crackers, celery, carrots, corn tortilla chips, or pop it in a corn tortilla. This way, you can continue the heart-healthy theme throughout the appetizer. I promise, if you make this, nobody will know the difference. I really don’t like cottage cheese, and I swear, you absolutely cannot taste it in this, so it makes the perfect low-fat substitute. I’d absolutely love to hear what you think about this one. Please make it and enjoy!
Healthy, Low-Fat Buffalo Chicken Dip
Ingredients
- 2 chicken breasts
- ½ cup Frank's red hot
- 1 cup non-fat Greek yogurt
- ½ cup low-fat, small curd cottage cheese
- 2 cups fat-free cheese You can use cheddar or mozzarella
Instructions
- Preheat the oven to 350° F.
- Add the 2 chicken breasts to a large pot and add enough water so that the chicken breasts are completely submerged with an additional 1 inch of water on the top.
- Bring to a boil. Once the water starts boiling, cook for 10 minutes.
- While the chicken is cooking, combine Frank's red hot, Greek yogurt, cottage cheese, and 1 ½ cup of cheese together.
- When the chicken is done cooking, add it to the rest of the ingredients and mix.
- Add it all to a 9 x 9 baking dish. Top with the remaining ½ cup of cheese.
- Bake for 25 minutes.
