Easy Buffalo Chicken Dip Recipe
Ingredients
-
1/2 cup unsweetened almond milk
any plant based milk or water
-
8 oz 2% Greek yogurt
- sour cream; cashew yogurt; plain yogurt
-
2 tablespoons Ranch seasoning (packet) *
I use HIdden Valley ranch seasoning
-
1 lb white chicken breast meat, finely diced
- white canned chicken meat, drained
-
1/2 cup buffalo hot sauce
- I use Frank's Buffalo wing sauce
- 4oz reduced fat cream cheese
-
6 oz reduced fat cheddar
- mozzarella cheese
- separate into 2 portions - 4oz and 2oz
- 1 green onion stalk, chopped
Steps
Step 1
Set oven to 400F / 204C.
Step 2
Pour the almond milk and Greek yogurt into an (enameled) cast iron pan and then place on very low heat. Use a spatula to smash the yogurt into the almond milk as it gently heats up.
Note: it should NOT be simmering, it should only be warm.
Cook until you get the consistency of heavy cream, about 2 – 3 minutes.
Step 3
Sprinkle in the seasoning if using and then add chicken. Raise the temperature to medium to bring to a very gentle simmer and stir.
Add the cream cheese and use the spatula to mash into the chicken and sauce until smooth, about 3 – 4 minutes.
Step 4
Reduce the heat to low and add ONLY 4oz (1/2 cup) of the cheese, folding everything together until smooth. Sprinkle the remaining 20z cheese on top.
Cover and bake for 10 minutes, removing the covering the final 3 minutes of cooking to brown the cheese.
Step 5
Garnish with green onion and serve while hot!
Pro-tip: to reduce the calories even more, consider enjoying veggies such as mini bell peppers, celery, and even carrots.
