Macro Friendly Buffalo Chicken Dip
Are you ready to spice up your next gathering with a dip that’s not just delicious but also fits into your macro-friendly lifestyle? Look no further than this Macro Friendly Buffalo Chicken Dip. It’s creamy, tangy, and has the perfect kick of heat from Frank’s Red Hot sauce. This dip is a crowd-pleaser, perfect for game days, parties, or even a cozy night in. Let’s dive into what makes this recipe so special and how you can whip it up in no time!
What Makes This Recipe Special
This Macro Friendly Buffalo Chicken Dip is not just your typical dip; it’s a healthier twist on a classic favorite. Packed with protein from the chicken and Greek yogurt, it offers a guilt-free indulgence that doesn’t compromise on flavor. The use of Neufchatel cheese instead of regular cream cheese cuts down on fat without sacrificing that creamy texture we all love. Plus, with the addition of blue cheese crumbles and fresh chives, this dip brings a gourmet touch to your table.
What Goes In
To make this flavorful dip, you will need the following ingredients:
- 8 oz Neufchatel cheese – a lower-fat alternative to cream cheese
- 2 cans chicken – drained; I used Kirkland Signature for convenience
- 5 oz nonfat plain Greek yogurt – adds creaminess and protein
- 1/2 cup Frank’s Red Hot – divided for a spicy kick
- 1 1/2 teaspoons onion powder – for depth of flavor
- Salt & pepper – to taste
- 1/4 cup blue cheese crumbles – optional, but highly recommended for extra flavor
- Chopped fresh chives – optional garnish
Prep & Cook Tools
Before you get started, gather the following tools to make your cooking experience easy and enjoyable:
- Mixing bowl – for combining all the ingredients
- Fork or mixer – to shred the chicken and mix the dip
- 9×9 inch baking dish – for baking the dip
- Measuring cups and spoons – to ensure accurate ingredient quantities
- Oven – preheated to 350°F for baking
The Method for Macro Friendly Buffalo Chicken Dip
Now that you have everything ready, let’s get into the step-by-step process of making this Macro Friendly Buffalo Chicken Dip.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your dip bakes evenly and gets that delicious bubbly top.
Step 2: Prepare the Chicken
In a mixing bowl, combine the drained chicken with a fork. Shred the chicken until it’s finely shredded, making it easier to incorporate with the other ingredients.
Step 3: Mix the Base
Add the Neufchatel cheese, nonfat Greek yogurt, and 1/4 cup of Frank’s Red Hot into the bowl with the shredded chicken. Mix well until all the ingredients are fully incorporated and creamy.
Step 4: Season It Up
Stir in the onion powder, salt, and pepper to taste. Adjust seasoning according to your preference.
Step 5: Add Blue Cheese
Fold in the blue cheese crumbles gently to maintain their chunky texture. If you’re not a fan of blue cheese, feel free to skip this step or replace it with shredded cheddar.
Step 6: Transfer to Baking Dish
Spread the dip mixture evenly into a 9×9 inch baking dish. Smooth the top with a spatula to ensure even cooking.
Step 7: Bake and Enjoy
Place the dish in the preheated oven and bake for about 20-25 minutes, or until the dip is hot and bubbly. Remove from the oven and drizzle the remaining Frank’s Red Hot on top. Garnish with chopped fresh chives if desired.
Budget & Availability Swaps
If you’re looking to save a bit or change things up, here are some swaps you can consider:
- Neufchatel cheese can be replaced with low-fat cream cheese if needed.
- Greek yogurt can be substituted with sour cream for a different flavor.
- Blue cheese can be swapped for shredded cheddar or omitted entirely.
- Frank’s Red Hot can be replaced with any hot sauce of your choice if you prefer a different spice profile.
Troubles You Can Avoid
To ensure your Macro Friendly Buffalo Chicken Dip turns out perfect every time, here are some common pitfalls to avoid:
- Do not skip draining the canned chicken; excess liquid can make the dip watery.
- Make sure your Neufchatel cheese is softened for easier mixing.
- Be mindful of the baking time; overbaking can dry out the dip.
- Adjust seasoning gradually to avoid overpowering the dip.
Shelf Life & Storage
If you happen to have any leftovers (which is rare), here’s how to store them:
The Macro Friendly Buffalo Chicken Dip can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop it in the microwave or reheat in the oven until warm. This dip also freezes well; just transfer it to a freezer-safe container and it will last for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat as desired.
Macro Friendly Buffalo Chicken Dip FAQs
Can I make this dip ahead of time?
Absolutely! You can prepare the dip a day in advance and store it in the refrigerator. Just bake it right before serving for the best results.
Is this dip spicy?
The spiciness of the dip largely depends on how much Frank’s Red Hot you use. Adjust the amount to suit your taste preference.
What can I serve with this dip?
This dip pairs wonderfully with fresh veggies like carrots, celery, and bell peppers. You can also serve it with whole grain crackers or tortilla chips for a crunchy contrast.
Can I use rotisserie chicken instead of canned chicken?
Yes, rotisserie chicken is a great option! Just make sure to shred it finely and use about 2 cups for the recipe.
That’s a Wrap
This Macro Friendly Buffalo Chicken Dip is sure to become a staple at your gatherings. With its creamy texture and zesty flavor, it’s a dish that everyone will rave about. Plus, it’s packed with protein and lower in fat, making it a guilt-free indulgence. So, gather your ingredients, follow the steps, and get ready to impress your friends and family with this delicious dip!
Enjoy the flavors and the compliments that come your way, and don’t forget to share this recipe with fellow dip lovers!
Macro Friendly Buffalo Chicken Dip
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your dip bakes evenly and gets that delicious bubbly top.
- In a mixing bowl, combine the drained chicken with a fork. Shred the chicken until it’s finely shredded, making it easier to incorporate with the other ingredients.
- Add the Neufchatel cheese, nonfat Greek yogurt, and 1/4 cup of Frank's Red Hot into the bowl with the shredded chicken. Mix well until all the ingredients are fully incorporated and creamy.
- Stir in the onion powder, salt, and pepper to taste. Adjust seasoning according to your preference.
- Fold in the blue cheese crumbles gently to maintain their chunky texture. If you’re not a fan of blue cheese, feel free to skip this step or replace it with shredded cheddar.
- Spread the dip mixture evenly into a 9x9 inch baking dish. Smooth the top with a spatula to ensure even cooking.
- Place the dish in the preheated oven and bake for about 20-25 minutes, or until the dip is hot and bubbly. Remove from the oven and drizzle the remaining Frank's Red Hot on top. Garnish with chopped fresh chives if desired.
Notes
- For a lighter option, substitute Neufchatel cheese with low-fat cream cheese.
- Make ahead by preparing the dip a day in advance and baking before serving.
- Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
