Modified Buffalo Chicken Dip

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 80.1
  • Total Fat: 3.5 g
  • Cholesterol: 19.4 mg
  • Sodium: 560.3 mg
  • Total Carbs: 1.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 10.4 g

View full nutritional breakdown of Modified Buffalo Chicken Dip calories by ingredient
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Submitted by: MANKIE87


This is a lower calorie version of one of my favorite appetizers; Buffalo Chicken Dip. This is a lower calorie version of one of my favorite appetizers; Buffalo Chicken Dip.
Number of Servings: 20


    2 (10 oz) Cans of Chunk Chicken
    10.5 oz. Oikos Organic Green Yogurt
    1 c. Low Fat Veggie Dip (Recipe:
    3/4 c. Franks Red Hot Sauce
    1.5 c. Low Fat Cheddar Cheese


First you will need to turn the Greek yogurt into yogurt cheese:


How to Make Yogurt Cheese

1 5.3 oz cup Greek yogurt (ingredients should be just milk + bacteria—no milk solids, pectin nor gelatin allowed!)
1 pinch salt
a piece of cheesecloth or muslin or even a very strong paper towel if you are daring
some place to suspend a leaky bag of yogurt overnight

Mix the yogurt & salt, make a bag out of the cheesecloth, then suspend it at room temperature for 8-12 hours with a bowl underneath to collect the whey as it drains off.

That’s pretty much it. Notes:
* I use a rubber band to hang the parcel from a cabinet knob.
* You can try this in the fridge, it will take a little bit longer.
* And you can use regular yogurt too, but it too will take longer. Regular, non-Greek yogurt will yield about 1/3 c for every cup you use.
* 3.5 oz of Stonyfield Farm Oikos yielded about 1/3 c yogurt cheese as well. Amount will vary depending on how long you strain and what brand of Greek yogurt you use.

Mix all ingredients together and place in crock pot on low for approximately one hour or until all ingredients are melted and hot. OR place ingredients in a baking dish and bake at 350F for approx. 20-30 minutes or until hot all the way through.

Serving Size: Yields 5 cups and makes 20 (1/4 c.) servings

Number of Servings: 20

Recipe submitted by SparkPeople user MANKIE87.


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