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A creamy bowl of Zero Point Buffalo Chicken Dip served with celery sticks and carrot slices for dipping.

Amazing Zero Point Buffalo Chicken Dip

This creamy, tangy, and utterly satisfying buffalo chicken dip is a game-day hero, made with smart swaps like non-fat Greek yogurt and fat-free cream cheese to keep it zero points. It's incredibly easy to make and perfect for dipping with fresh veggies or using as a versatile topping. Enjoy this crowd-pleasing favorite without derailing your wellness goals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce or favorite buffalo sauce
  • 1/2 cup fat-free cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • Celery sticks, for serving
  • Carrot sticks, for serving
  • Bell pepper strips, for serving
  • Fresh chives or green onions, finely chopped for garnish

Equipment

  • Mixing bowl
  • Hand mixer or sturdy whisk
  • Measuring cups and spoons
  • Fork or stand mixer (for shredding chicken)
  • Oven-safe baking dish (if baking)
  • Spoon or spatula

Method
 

  1. If using raw chicken, poach or bake chicken breasts at 375°F (190°C) for 20-25 minutes until cooked through. Let cool slightly, then shred with two forks or a stand mixer. For extra flavor, toss shredded chicken with 1-2 tablespoons of buffalo sauce.
  2. In a large mixing bowl, combine the softened fat-free cream cheese and non-fat Greek yogurt. Use a hand mixer or whisk to blend until completely smooth and free of lumps.
  3. Stir the garlic powder, onion powder, smoked paprika, and black pepper into the creamy base until fully incorporated.
  4. Add the shredded chicken and the 1/2 cup of buffalo sauce to the bowl.
  5. Gently fold all ingredients together until the chicken is evenly coated and the mixture is a uniform orange color. Taste and adjust seasoning, adding more hot sauce or a squeeze of lemon juice if desired.
  6. For a warm dip: Transfer mixture to an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes, until edges are bubbly. For a cold dip: Serve immediately.
  7. Garnish with chopped fresh chives or green onions. Serve with celery sticks, carrot sticks, and bell pepper strips for dipping.

Notes

For extra creaminess, add an additional 1/4 cup of fat-free cream cheese. To mimic blue cheese flavor, add a tablespoon of fat-free feta or a dash of vinegar. For easy entertaining, combine all ingredients in a slow cooker and cook on LOW for 2 hours. Store leftovers in an airtight container in the refrigerator for up to 4 days; flavors improve over time. If the dip thickens upon storage, stir in a splash of water or hot sauce when reheating. This dip is also excellent as a topping for baked potatoes, in wraps, or on salads.