Light Buffalo Chicken Dip

With the Superbowl just two days away, you may be trying to decide what to bring to the Superbowl Party you’ll attend. That is, of course, unless you’re lucky enough to be ATTENDING the game like our friend Chris. (Cross that one off the bucket list!) For the rest of us normal folks, here’s a lightened up version of Buffalo Chicken Dip that will keep you feeling light as a feather as you cheer on your team or analyze those million-dollar-a-minute commercials airing during the game.

Personally, I like the recipe below exactly as written, but when we tested this with some friends recently they had some suggestions. And since they’re practically Buffalo Chicken Dip connoisseurs I wanted to share those with you as well. First up, this version is a little less gooey than the original recipe – if you want it to be a little more gooey you can use 1/3 cup ranch dressing (liquid) instead of the powdered dip mix and add some extra cheese before baking (listed as optional in the recipe). Second,  if you’re accustomed to bleu cheese with your buffalo chicken, you can sub 1/3 cup of bleu cheese dressing (liquid) for the ranch.  Both of these substitutions will increase the calories and fat a bit but the dish will still be far healthier than the original, and you may love it even more!

Enjoy the game…


Light Buffalo Chicken Dip

adapted from Nourish and Flourish blog


serves 8



2 – 4 oz. chicken breasts, cooked and shredded into small pieces

1 – 6 oz. container non-fat plain Greek yogurt

4-6 oz.  low-fat cream cheese, softened

2 tablespoons low-fat mayonnaise (omit if you use 6 oz. cream cheese)

1/4 – 1/3 cup Frank’s Red Hot Sauce (use to desired spiciness)

1-2 tablespoons Ranch dip mix (use organic if you can find it)

3 oz.  2% shredded sharp cheddar cheese



1. Mix yogurt, cream cheese, mayonnaise (if using), hot sauce, and ranch dressing mix in a bowl until smooth. Stir in cheese and chicken.

2. Spoon mixture into an 8×8-inch baking dish or pie plate. Top with extra cheddar if desired.

3. Microwave for 2-3 minutes, or until heated through. You can also bake in the oven at 350 degrees for 15 minutes.

4. Serve warm with celery sticks, blanched broccoli, pita chips or whatever you prefer.

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