Ingredients
Equipment
Method
- Place the boneless, skinless chicken breasts in a medium saucepan. Cover with water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. Alternatively, you can bake the chicken at 375°F (190°C) for about 25-30 minutes, or until cooked through. Once cooked, remove the chicken from the water and let it cool slightly.1.5 lbs boneless, skinless chicken breasts
- Once the chicken is cool enough to handle, shred it using two forks. You want small, bite-sized pieces of chicken that will evenly distribute throughout the dip.
- In a medium-sized bowl, combine the plain Greek yogurt, hot sauce, and light cream cheese. Whisk until the mixture is smooth and well-combined, ensuring there are no clumps of cream cheese.1/2 cup plain Greek yogurt, 1/4 cup hot sauce, 2 tablespoons light cream cheese
- Stir in the nutritional yeast, garlic powder, onion powder, salt, and black pepper into the Greek yogurt mixture. Mix thoroughly until all the seasonings are evenly distributed.1 tablespoon nutritional yeast, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Add the shredded chicken to the bowl with the creamy hot sauce mixture. Gently fold the chicken into the sauce until it is fully coated.1.5 lbs boneless, skinless chicken breasts
- Preheat your oven to 375°F (190°C). Spoon the buffalo chicken mixture into a small oven-safe baking dish (an 8x8 inch or similar sized dish works well).
- If you’re using cheese, sprinkle the shredded reduced-fat cheddar or Monterey Jack cheese evenly over the top of the dip.1/4 cup shredded reduced-fat cheddar cheese or Monterey Jack cheese
- Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the dip is heated through and the cheese (if used) is melted and lightly golden.1/4 cup shredded reduced-fat cheddar cheese or Monterey Jack cheese
- Carefully remove the dish from the oven. Let it sit for a minute or two before garnishing with fresh chopped chives or green onions, if desired. Serve hot with your favorite dippers!2 tablespoons chopped fresh chives or green onions
Notes
Storing Leftovers: Once cooled, transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: Oven (350°F/175°C for 10-15 min) or microwave (30-sec intervals, stir in between).
Freezing: Cool completely, transfer to freezer-safe container/bag. Best quality for 1-2 months. Thaw overnight in fridge before reheating.
Reheating: Oven (350°F/175°C for 10-15 min) or microwave (30-sec intervals, stir in between).
Freezing: Cool completely, transfer to freezer-safe container/bag. Best quality for 1-2 months. Thaw overnight in fridge before reheating.
