Healthy Buffalo Chicken Dip Dinner Recipe

The recipe I’ve been obsessed with for the last few months…. Buffalo Chicken Dip or more like a dinner for me. This recipe is out of this would delicious and you’d never know it’s a healthy version. 

Because this recipe uses 3 chicken breasts, I’ve totally enjoyed it for dinner with a combination of tortilla chips (my carb portion) and celery (veggie portion) – there is already protein and fat in there so it definitely serves as a full meal if you’re following my Eat Your Way Lean Meal Plan guidelines.
Also, just a note… regarding the amount of hot sauce. You can always add more at the end, so I suggest starting with more of that 1/4 cup unless you know you love a kick of spice.
healthy buffalo chicken dip

I’m trying out this new feature on my website where I can add the recipes in with this cool look (as shown below). You can even click the print button to download and print a version as well. 
I would love to hear your feedback… what do you think of it?

Buffalo Chicken Dip Recipe

Course Sides


  • 1 cup Neufchâtel cheese, softened
  • 1 cup plain, nonfat Greek yogurt
  • 1 cup shredded sharp cheddar, divided
  • 1/2 cup shredded Monterey jack
  • 1 cooked chicken breast, shredded
  • 1/2 cup buffalo hot wing sauce
  • 2 scallions (white and green parts), divided
  • Celery stalks


  • Preheat oven to 350 degrees.
  • Apply a non-stick cooking spray to a small casserole dish.
  • In a large bowl combine the Neufchâtel, Greek yogurt, 1/2 cup of cheddar, and Monterey Jack.
  • When fully mixed, add the shredded chicken, buffalo wing sauce, and the whites of the scallions with half of the green tops of the scallions. Stir well to combine.
  • Spoon the mixture into the prepared casserole dish. Sprinkle with remaining 1/2 cup of cheddar.
  • Bake for 30-35 minutes, or until golden brown.
  • Garnish with reserved scallions. Enjoy with celery or other sliced vegetables.
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