Healthier Buffalo Chicken Dip Food

HEALTHY BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350.
• In a bowl mix all ingredients besides 1/2 cup of cheddar cheese until thoroughly combined.
• Pour dip into a glass 8x8 pan. Top with remaining 1/2 cup of chese + bake at 350 for 25 mins.
• Serve with chips or veggies or choice.
• Place chicken breasts in instant pot base. Cover with hot sauce
• Set to pressure cook for 14 minutes. Make sure your pot is set to sealing, not venting. The pot will take 3-4 minutes to come to pressure. Allow it to cook and naturally release for 10 minutes. (You can also quick release if you're in a hurry!)
• Shred chicken with a hand mixer in the pot, or remove from the pot, shred with forks, and return back to the pot.
• Stir in cheese, yogurt, and cottage cheese, tossing until warm.
• Bake in a 400 degree oven for 10 minutes until cheese has melted.
• In a bowl mix all ingredients until thoroughly combined.
• Pour dip batter into crockpot (top with extra cheese if desired!). Cover and cook for low 4-6 hours or high 2-3 hours.

HEALTHIER BUFFALO CHICKEN DIP

Steps:

• Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes. Stir in Neufchatel cheese and ranch dressing. Cook and stir until well blended and warm, 5 to 7 minutes. Mix in half of the shredded Cheddar cheese, then transfer mixture to a slow cooker.
• Sprinkle remaining Cheddar cheese over top, cover, and cook on Low until hot and bubbly, about 30 minutes. Serve with celery sticks and crackers.

HEALTHY BUFFALO CHICKEN DIP

Steps:

• Cook chicken and shred with 2 forks. I usually use my Instant Pot chicken breast. You can use rotisserie chicken, slow cooker or baked chicken breast leftovers.
• Preheat oven to 350 degrees F. Process beans in a blender or food processor with water and garlic until smooth.
• In a large bowl, combine shredded chicken, white bean paste, yogurt, 1/2 cup green onion and hot sauce. Transfer to a small baking dish and bake for 20 minutes.
• Sprinkle with cheese, bake until melted and let stand for 10 minutes. Garnish with remaining 1/4 cup green onion and more hot sauce, if you wish. Serve with tortilla chips, celery and carrot sticks, thickly sliced cucumbers or whole grain crackers.
• If not using cooked chicken, cook chicken breasts in slow cooker covered with water for 3 hours on High. Drain broth and shred chicken with 2 forks.
• Add yogurt, 1/2 cup green onion, hot sauce and cheese. Stir, cover and cook on Low for 2-3 hours. Switch to Keep Warm after.
• If not using cooked chicken and beans, to Instant Pot add raw chicken breasts, 1/2 cup dried beans and water 2 inches above. Pressure cook on High for 15 minutes with 5 minutes Natural Release.
• Then remove chicken and shred. Drain pot with beans leaving approximately 1/4 cup water, add garlic and blend with an immersion blender. Add shredded chicken, yogurt, 1/2 cup green onion, hot sauce and cheese.
• Stir, cover with regular lid, slow cook for 2-3 hours and then switch to Keep Warm.

HEALTHY LIVING LAYERED BUFFALO CHICKEN DIP

Steps:

• Beat Neufchatel and mayo in medium bowl until blended. Stir in celery; spread onto bottom of pie plate.
• Combine chicken and hot sauce; spoon over Neufchatel mixture. Top with blue cheese and onions.
• Refrigerate 2 hours.