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

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