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Buffalo Chicken Dip


  • 8 oz. chicken breast, shredded canned works fine

  • 1/2 cup Greek yogurt

  • 1/2 cup cottage cheese

  • 1/4 cup Frank's Red Hot

  • 1 Tbsp. onion, minced

  • 3 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 Tbsp. nutritional yeast


  • Mix all ingredients together except the nutritional yeast and place in an oven safe baking dish.

  • Sprinkle the top of the dip with nutritional yeast.

  • Bake at 350°F for 30 minutes, until brown on top.

Notes 1 serving = 4 oz. protein Serve with celery sticks or crackers. Chef’s Tip: If you use canned chicken, be sure that it is packed in water and does not contain additives or preservatives. Shredded baked or rotisserie chicken works well.

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