Healthy Buffalo Chicken Dip
This lightened up Buffalo Chicken Dip takes all the flavor of the your favorite hearty appetizer, but made healthier! Shredded chicken, buffalo sauce and veggies, this dip could also be served as main dish! It's gluten-free and optionally dairy-free, as well.
Servings: 6
Ingredients
- 1 tablespoon avocado oil
- 1 onion diced
- 2 cups baby spinach
- 1/2 cup mayo homemade or store-bought
- 1/2 cup hot sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried dill
- Pinch fine sea salt
- 1 cup shredded cheddar cheese divided
- 3 cups shredded cooked chicken see note
- Chopped scallions for garnish
For Serving:
- Carrots
- Celery Stalks
- Carrots or other veggies
- Crackers
- Tortilla chips
Instructions
- Preheat oven to 350°F.
- Heat 1 tablespoon of avocado oil in a small skillet over medium. Once hot, add onion and cook for 2 minutes. Add spinach and sauté until wilted. Transfer the onion and spinach to a large bowl. Add in the mayo, hot sauce, garlic powder, onion powder, pepper, parsley, dill, salt and 1/2 cup shredded cheddar. Mix together until well combined.
- Transfer the dip mixture to a 13x9 inch baking dish (or similar size). Top with remaining 1/2 cup shredded cheddar cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbling. Serve hot.
Notes
This recipe calls for cooked shredded chicken. You can use a rotisserie chicken, leftover chicken from another meal or if you need to cook it from fresh use this recipe for making shredded chicken in the Instant Pot or slow cooker!
I love using Frank's Red Hot Sauce for this and for all things buffalo!
This recipe was originally published in 2016, but republished with new photos in 2021.
Nutrition
Calories: 275kcal | Carbohydrates: 7.9g | Protein: 25.9g | Fat: 15.3g | Saturated Fat: 5.6g | Cholesterol: 79mg | Sodium: 856mg | Fiber: 0.9g | Sugar: 2.5g