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Healthy Buffalo Chicken Dip
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Healthy Buffalo Chicken Dip (Slow Cooker)

Healthy Buffalo Chicken Dip is cheesy and creamy and spicy — and tastes super indulgent. Except there’s no cream cheese and it’s not doused in ranch. A buttery smooth white bean hummus lays the foundation for Greek yogurt blue cheese, buffalo chicken, and gooey co-jack cheese. Easy to make in the oven or crock pot for holidays or game day.
Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 204kcal
Author Cara Lanz

Ingredients

  • 15 ounces Great Northern beans, rinsed and drained
  • 2 tablespoons tahini
  • 1 lemon (divided)
  • 1 ½ teaspoons garlic powder (divided)
  • salt & pepper
  • ½ cup Greek yogurt
  • ¼ cup blue cheese
  • 2 cups cooked chicken breast
  • ½ cup buffalo sauce
  • ½ cup co-jack cheese
  • green onions, blue cheese, and buffalo sauce, for serving

Instructions

Oven Directions

  • Preheat the oven to 350 and spray a small casserole dish with cooking spray.
  • Add the drained beans, tahini, 1 teaspoon garlic powder, juice of ½ lemon, and salt and pepper to a small blender or food processor. Process until it reaches your desired consistency. You can keep it chunky and textural or create a smooth and creamy hummus. You can also mash everything together with a potato masher or a fork.
  • Spread the hummus on the bottom of your casserole dish.
  • Mix ½ cup Greek yogurt, juice of ½ lemon, ½ teaspoon garlic powder, and ¼ cup blue cheese crumbles together.
  • Spoon the blue cheese mixture over the bean layer.
  • Mix 2 cups cooked chicken with ½ cup buffalo sauce and place it over the blue cheese layer.
  • Top the chicken with ½ cup shredded cheese.
  • Cover with foil and bake for 25-30 minutes or until the cheese is melted and the center is warm.
    To serve, top with a drizzle of buffalo sauce, sliced green onions, and more blue cheese crumbles.
  • Store leftovers in the refrigerator for up to 3 days. Reheat leftovers for 2-3 minutes in the microwave. Or cover with foil and heat in a 350-degree oven for 15-20 minutes.

Crock Pot Directions

  • Spray the inside of a small crock pot, under 3 quarts, with cooking spray.  Or, if you only have a large crock pot, spray a small casserole dish that will fit inside your crock pot with cooking spray.
  • Add the drained beans, tahini, 1 teaspoon garlic powder, juice of ½ lemon, and salt and pepper to a small blender or food processor. Process until it reaches your desired consistency. You can keep it chunky and textural or create a smooth and creamy hummus. You can also mash everything together with a potato masher or a fork.
  • Spread the hummus layer on the bottom of your slow cooker or in your casserole dish.
  • Mix ½ cup Greek yogurt, juice of ½ lemon, ½ teaspoon garlic powder, and ¼ cup blue cheese crumbles together.
  • Spoon the blue cheese mixture over the bean layer.
  • Mix 2 cups cooked chicken with ½ cup buffalo sauce and place it over the blue cheese layer.
  • Top the chicken with ½ cup shredded cheese.
  • Heat on high for 1- 2 hours, or until the cheese is melted and the center is warm.
    To serve, top with a drizzle of buffalo sauce, sliced green onions, and more blue cheese crumbles.
  • Store leftovers in the refrigerator for up to 3 days. Reheat leftovers for 2-3 minutes in the microwave. Or cover with foil and heat in a 350-degree oven for 15-20 minutes.

Nutrition

Calories: 204kcal | Carbohydrates: 14g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 602mg | Potassium: 369mg | Fiber: 4g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 8mg | Calcium: 142mg | Iron: 2mg