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Homemade Macro Friendly Buffalo Chicken Dip photo

Macro Friendly Buffalo Chicken Dip

Creamy, tangy buffalo chicken dip made lighter with Neufchâtel and nonfat Greek yogurt.
Print Recipe Save it
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 servings

Equipment

  • stand mixer or large mixing bowl and spatula
  • Measuring cups and spoons
  • Serving Bowl

Ingredients
  

  • 8 oz Neufchâtel (low-fat) cream cheese
  • 2 cans canned chicken, drained (Kirkland Signature or similar) about 14 oz cooked/shredded total if using other chicken
  • 5 oz nonfat plain Greek yogurt
  • 1/2 cup Frank's RedHot sauce divided
  • 1 1/2 teaspoons onion powder
  • salt to taste
  • black pepper to taste
  • 1/4 cup blue cheese crumbles for topping
  • fresh chives chopped, optional for garnish

Instructions
 

  • Place the 8 oz Neufchâtel cream cheese, drained canned chicken, 5 oz nonfat Greek yogurt, 1/4 cup of Frank's RedHot sauce, 1 1/2 teaspoons onion powder, and salt and pepper to taste into the bowl of a stand mixer fitted with the paddle attachment (or into a large mixing bowl).
  • Mix on low to medium speed (or stir vigorously by hand) until all ingredients are fully combined and the mixture is smooth and uniform.
  • Transfer the dip to a serving bowl and smooth the top.
  • Top with 1/4 cup blue cheese crumbles, the remaining Frank's RedHot sauce if desired, and chopped fresh chives.
  • Serve immediately with crackers and celery sticks.

Notes

  • Nutrition per serving (1/16): 72 calories, 3.8g fat, 1.6g carbs, 8.2g protein.
  • I used Kirkland Signature canned chicken: each can is 12.5 oz undrained (about 7 oz drained).
  • If using a different canned or cooked chicken, use about 14 oz total cooked/shredded chicken.