Weight Watchers Buffalo Chicken Dip

This Weight Watchers Buffalo Chicken Dip with Greek Yogurt is a high protein recipe that’s easy to make in the Instant Pot, Crock Pot, or right on the stove.

Ingredients

2 lbs chicken breasts frozen
¾ cup cottage cheese 1%
¾ cup Greek yogurt plain fat free
½ tsp garlic powder
½ tsp onion powder
½ tsp dried dill
½ tsp dried parsley
¼ tsp black pepper
¾ cup hot sauce Frank’s Hot Sauce, not buffalo sauce

Optional toppings: Shredded cheddar cheese, goat cheese, green onions

Instructions

Instant Pot:

Add your frozen chicken breasts to the Instant Pot and cover with 1 cup of water. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes.
Add cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to evenly mix.
Once the cooking time is complete, allow the pressure to naturally release. When the pressure valve drops remove the lid. Drain and shred your chicken. I love using a stand mixer to shred it, but two forks work as well.
Turn your Instant Pot to Sauté and add the contents of your blender. Once the sauce begins to bubble turn off the heat and add your shredded chicken.
Top as desired with shredded cheese, goat cheese, or green onions. Serve immediately or refrigerate and serve cold. This is a great recipe for meal prep. Place individual servings in separate containers and refrigerate or freeze until ready to eat.

Crockpot:

Place chicken in the crockpot and cook on high for 4 hours.
While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to make sure all of the ingredients mix.
Shred your cooked chicken and stir in the sauce from your blender.
Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

Stovetop:

Place your chicken in a large pot and cover with water. Boil over high heat for about 20 minutes or until chicken is cooked and reaches 165°F.
While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to mix evenly.
Drain and shred your chicken and stir in the sauce from your blender.
Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

Notes

Weight Watchers Plan Points: Each serving size is ½ cup. 0 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points. Counts do not include optional toppings.Recipe tips

Use a hand or stand mixer to easily and evenly shred your chicken every time.
This recipe keeps in the fridge for up to 6 days, so it is great for meal prep.
Freeze in individual servings for quick, easy lunches or snacks on the go.
Don’t worry if you don’t like greek yogurt or cottage cheese (I don’t like them individually either). I promise you will never know they’re in there.
You can start with ¼ cup of hot sauce and work your way up to dial in your perfect spice level.
Use hot sauce, do not use buffalo sauce because it has so many filler ingredients.

Nutrition