Buffalo chicken dip is one of those go-to recipes for game day, parties, or honestly just a really good snack. But the traditional version can be pretty heavy.

I wanted something that still tasted creamy and indulgent, but with way more protein and lighter ingredients—and this version does exactly that.

It’s made with chicken breast, nonfat Greek yogurt, cottage cheese, and light cheese, but still has that classic buffalo flavor thanks to Frank’s RedHot.

And the best part? Everything comes together right in the crock pot.

Ingredients

6 cups shredded chicken breast 1 cup Great Value nonfat cottage cheese (blended smooth) 1 cup Great Value plain nonfat Greek yogurt 12 oz Great Value nonfat cream cheese 2 cups Great Value lite fiesta shredded cheese 2 cups Frank’s RedHot buffalo sauce

Instructions

If not already cooked, cook and shred your chicken in the crock pot until tender. Blend the cottage cheese until smooth for a creamy texture. Add the shredded chicken, cottage cheese, Greek yogurt, cream cheese, buffalo sauce, and 1½ cups of the shredded cheese to the crock pot. Cook on LOW for 30–45 minutes, stirring occasionally until everything is melted and combined. Sprinkle the remaining cheese on top and let it melt before serving.

Serve warm and enjoy!

Tips

If the dip is too thick, stir in a splash of milk. Want it spicier? Add a little extra buffalo sauce. This also works great as a wrap filling or over rice for a high-protein meal.

What to Serve With

Celery Carrots Bell peppers Crackers Tortilla chips

Nutrition (Based on Full Recipe)

Approximate yield: 48 oz

Per Ounce

Calories: ~40–43 Protein: ~5.5–5.8g Carbs: ~0.6–0.7g Fat: ~1–1.2g

4 oz Serving (about ½ cup)

Calories: ~160–170 Protein: ~22–23g

This version is high protein, lower fat, and still super creamy, making it a perfect balance between comfort food and something a little more nutritious