Greek Yogurt Buffalo Chicken Dip

Greek Yogurt Buffalo Chicken Dip

Enjoy a healthier version of buffalo chicken dip with this easy slow cooker recipe. Made with fresh ingredients and served with blue cheese and green onions, it's perfect for game day!

Course Appetizer

Prep Time 30

Cook Time 2 20

Total Time 2 50

Servings

Calories 197kcal

Author Rebecca Taig

Ingredients

For The Chicken

1 pound chicken breasts, (2 cups cooked, shredded)
1 teaspoon (5ml) olive oil
salt and pepper to taste

For The Dip

8 oz package of cream cheese, softened and sliced into cubes
1 cup (240ml) buffalo hot sauce, 1 bottle of Primal Kitchen Buffalo Sauce
2 cups grated sharp cheddar cheese, divided (pre-shredded cheese will not work)
¾ cup (180g) Greek yogurt
2 teaspoons fresh dill, minced
1 teaspoon fresh parsley, minced
½ teaspoon garlic powder
½ teaspoon onion powder
1 scallion chopped for garnish, optional
blue cheese crumbles for garnish, optional

Instructions

Bake and shred chicken. Preheat the oven to 425°F. Add the chicken breasts to a parchment-lined baking sheet. Coat the chicken in olive oil, then season with salt and black pepper. Bake for 20-25 minutes or until the chicken is fully cooked, registering 165°F with a meat thermometer. Remove the chicken from the oven and let it rest for 5 minutes. Use two forks to shred the meat.
Prep the cheese. Shred the block of cheddar using a box grater or shredding attachment for a food processor or stand mixer. You want 2 cups of shredded cheese. Set aside ½ a cup of cheese to add at the end.
Add everything to the slow cooker. Place the cubed cream cheese, Greek Yogurt, 1 ½ cups of shredded cheddar cheese, buffalo sauce, shredded chicken, minced dill, minced parsly, garlic powder, and onion powder in the slow cooker on LOW heat for 2 hours, stirring every 30 minutes.
Add the remaining cheese. After 2 hours, add the remaining ½ cup of cheese to the top of the dip and continue to cook until melted, around 15-20 minutes.
Garnish and serve. Turn the slow cooker to WARM, and add sliced green onion and a sprinkle of blue cheese to the top of the dip. Serve.

Notes

Baked Version:

Stir the ingredients together. Preheat the oven to 400°F. In a large bowl, whisk all of the ingredients together, minus the chicken, until combined. Fold in the shredded chicken.
Pour mixture into baking dish. Transfer to a greased 9-inch baking dish and smooth into an even layer. Top with extra cheese.
Bake. Place the dish in the oven for 15-20 minutes, or until the cheese has melted and the sides start to bubble. Set oven to BROIL. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until the top is golden brown. Remove it immediately.
Serve. Garnish with green onion and blue cheese crumbles. Serve with tortilla chips and vegetables.

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