Freezer-Friendly Classic Buffalo Chicken Dip

No football game would be complete without some version of Buffalo Chicken Dip. The buffalo sauce is a processed food, but I think using it infrequently is reasonable.

This dip freezes well after you cook it. So, enjoy half and freeze the rest to easily enjoy on another game day.

Freezer-Friendly Classic Buffalo Chicken Dip

This low-carb dip (less than 2 grams per serving) is quintessential “game day” food. Pair it with celery sticks to keep it low carb, or serve it with corn chips if you prefer. 

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 110 kcal
Author Diane Norwood, MS, RD, CDE

Ingredients

  • 2 cups chicken, cooked and shredded
  • 1/2 cup Frank’s Buffalo Sauce
  • 3 oz. cream cheese, softened
  • 3/4 cup plain Greek yogurt
  • 1 cup Mexican blend cheese, shredded (divided)
  • 2 T. blue cheese crumbles (optional)

Instructions

  1. If you don’t have leftover cooked chicken on hand, try cooking 2 large chicken breasts in an Instant Pot, with 1 cup of broth or water, on Manual, HP, for 6 minutes, NPR for 15 minutes. Shred with a mixer or by hand with forks.

  2. In a medium bowl, combine softened cream cheese and yogurt and whisk by hand or with a mixer. Stir in cooked chicken, buffalo sauce and 1/2 cup shredded cheese.

  3. Spread dip into a medium baking dish. Top with remaining 1/2 cup shredded cheese. Bake at 375 for 25 to 30 minutes, or until cheese begins to brown.