Healthier Buffalo Chicken Dip | Light & Cheesy Game Day Recipe

Total Time: 30 minutes
Serves: 8

This lighter twist on classic buffalo chicken dip is just as cheesy and crave-worthy, but made with Greek yogurt and cottage cheese for extra protein and fewer calories. Whether you bake it in the oven, whip it up in the Instant Pot, or set it and forget it in the Crockpot, this recipe is perfect for game day, parties, or anytime you want a crowd-pleasing appetizer.

Ingredients

• 2 cups cooked, shredded chicken
• ½ cup buffalo sauce
• 1 cup nonfat Greek yogurt
• ½ cup small curd cottage cheese
• 2 cups cheddar cheese, divided (or swap half for blue cheese if you love tang)

Oven Instructions

1. Preheat oven to 400°F.
2. In a bowl, mix chicken, buffalo sauce, Greek yogurt, cottage cheese, and 1 cup cheddar until fully combined.
3. Spread into a greased 8×8 baking dish. Top with remaining cheddar.
4. Bake 25 minutes, until hot and bubbly. For a crispier topping, broil the last 2 minutes.
5. Optional: drizzle with extra buffalo sauce before serving. Pair with chips, crackers, or fresh veggies.

To Cook Chicken in Instant Pot 

1. Place chicken breasts in Instant Pot with ¼ cup water. Pressure cook 14 minutes, then naturally release for 10 minutes.
2. Shred chicken with a hand mixer or forks. Drain excess water.
3. Stir in buffalo sauce, yogurt, cottage cheese, and 1 cup cheddar.
4. Spread into a baking dish, top with remaining cheese, and bake 10 minutes at 400°F until melted.

To Cook Dip in Crockpot (for tailgates!)

1. Stir together chicken, buffalo sauce, yogurt, cottage cheese, and cheese in a bowl.
2. Pour into Crockpot, sprinkle with extra cheese if desired.
3. Cook on low 4–6 hours or high 2–3 hours, until warm and melty.

Why You’ll Love This Recipe

✅ Healthier swaps – Greek yogurt + cottage cheese keep it creamy but lighter
✅ Flexible cooking methods – oven, Instant Pot, or slow cooker
✅ Crowd favorite – perfect balance of spicy, cheesy, and satisfying

Stay Cheesin!