The best healthy buffalo chicken dip recipe
I love love love buffalo chicken dip. When I was in college, one of my roommates and I would make it basically every weekend. We would sleep in until noon, get into the car in our pjs, and head over to the cheapest grocery store. We would load up on dairy full ingredients like shredded cheese and sour cream and head home to watch movies all day with our buffalo chicken dip in front of us.
What’s not to love about a dip? They’re easy, quick, and totally awesome for feeding a bunch of people. Plus, they taste fantastic! You can use anything to eat it; chips, pretzels, crackers, which makes them the perfect party dish. Or, the perfect dish to meal prep for yourself for the week.
This buffalo chicken dip is no different. Right away, it became a top favorite in my household and will without a doubt be a regular on our kitchen table. Especially now that I’ve “healthified” the recipe to be a little more diet friendly and perfect for those who are lactose intolerant.
Next time you’re in the mood for a chicken dip recipe, this buffalo chicken dip is a must. With a little bit of buffalo sauce (ok maybe a lot), this dish has a nice kick that’s perfect for anyone who likes spiciness.
Buffalo chicken chip is the most simple savory recipe you’re ever going to encounter. With just four main ingredients, this recipe is easy to make and healthy too. There is no dairy at all which makes it perfect for the lactose intolerant people in your life.
- Chicken breasts
- Dairy Free Cream Cheese
- Dairy Free Sour Cream
- Hot Sauce
- Seasoning (salt, red pepper, etc.)
There aren’t many kitchen tools that are needed to create this dish. In total, you’ll only need a baking dish (I used an 8×8 brownie dish,) a big mixing bowl, a food processor (optional,) and a mixing utensil.
This is one of my favorite savory recipes, and not just because it tastes great! The recipe is foolproof and doesn’t require any extensive prepping. In fact, you’ll only need about 15 minutes! After that, throw it in the oven. In just 50 minutes, you’ll have a warm, delicious, satisfying dip. This recipe yields about 8 servings… but let’s be real, I could eat half in one sitting.
Start by poaching the chicken breasts. Place the three big chicken breasts in a pot and cover them with water. Bring the water to a boil for about 10 minutes or until the chicken is nice and white inside and out.
Shred the chicken! You can do this by slowly pulling it apart using two forks, but I like to use my food processor! Throw the cooked chicken breasts one by one into the processor and blend for a few seconds so that the chicken is shredded into small pieces.
Place the shredded chicken into a bowl and add in your sour cream, cream cheese, and hot sauce and mix super well to create your mixture.
Add in the seasoning (you can taste along the way to add more of your own flavor) and mix super well.
Pour the mixture into your baking dish and smooth out the top. Drizzle a little extra hot sauce on top!
Bake at 350 for about 40 minutes, or until the top starts to crisp.
Cool, and enjoy! Eat the dip with chips or pretzels, or honestly, anything you want!
To make your dip the best that it can be, here are a few tips that you may find helpful.
Preparing the chicken breasts
I recommend using about 2 lbs of chicken breasts for this recipe. That will amount to about 3 large breasts. Poach this properly to make sure it’s perfectly cooked in the middle. You can always cut into the inside during the poaching process to make sure it’s fully cooked before shredding it.
How to get the perfect texture and flavor
I obviously recommend following this recipe exactly as it reads here, but know that you can modify a little to make your taste buds happy. You can always add less hot sauce or more seasoning. Just try a little along the way before baking to ensure the perfect flavor is acquired.
How to store leftover dip
Any leftover chicken dip can be stored in the refrigerator for up to 5 days.