Ingredients
Scale
- 3 cups cooked shredded chicken breasts
- 1/2 cup Franks Buffalo Wing hot sauce
- 8 oz 1/3 less fat cream cheese
- 1 cup 1% milk fat cottage cheese
- 1 cup shredded part skim mozzarella cheese
- 1 cup plain non-fat Greek yogurt
- 1 packet Hidden Valley Ranch seasoning packet
- 1/2 cup diced green onions
- 1/2 cup diced celery
Instructions
- Prepare the Ingredients: Shred the cooked chicken if not done already.
- Mix the Base: In a large mixing bowl, combine cream cheese, cottage cheese, Greek yogurt, and ranch seasoning until smooth.
- Add in the Goodness: Fold in the shredded chicken, diced green onions, and celery.
- Heat it Up: Transfer mixture to a crockpot and pour buffalo sauce on top. Mix gently.
- Cook: Set the crockpot to low for 2-3 hours until heated through and bubbly, stirring occasionally.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Combine and Fold: In a bowl, combine shredded chicken, green onions, and celery into the cheese mixture, stirring until combined.
- Transfer to Baking Dish: Spread the dip into a baking dish and pour the hot sauce on top.
- Bake: Place in the oven and bake for 20-25 minutes until heated through and edges are slightly golden.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven before serving.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Appetizer
- Method: Baking, Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 60mg