Healthy Buffalo Chicken Dip

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  Cream Cheese, 1/3 Less Fat (Neufchatel)(227g)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  Buffalo wing sauce(160g)
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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cottage Cheese (2%)(120g)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  Garlic powder(3g)
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  Onion powder(3g)
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  Chicken Breast, Grilled(720g)
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  Mozzarella Cheese(120g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Cheddar Cheese(120g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Green Onion (Scallion)(240g)

Instructions

1. 1Shred the cooked chicken breast into bite-sized pieces if not already done, then set aside.
2. 2In a large bowl, combine the cream cheese, buffalo wing sauce, greek yogurt, cottage cheese, garlic powder, and onion powder. Stir until smooth and well blended, about 2 minutes.
3. 3Fold the shredded chicken, part-skim mozzarella, and half of the green onions into the cheese mixture until evenly distributed.
4. 4Transfer the mixture to a large skillet or shallow saucepan and cook over medium heat, stirring occasionally, for 8–10 minutes until the dip is heated through and the edges begin to bubble.
5. 5Sprinkle the shredded sharp cheddar evenly over the top of the dip and continue cooking over medium heat for 2–3 minutes until the cheddar melts completely and the entire dip is hot and bubbly (internal temperature 165°F).
6. 6Remove from heat and let cool for 2–3 minutes.
7. 7Divide the dip evenly into 8 serving portions while hot, garnishing each with the remaining fresh green onions.
8. 8Transfer to airtight containers if meal prepping, or serve immediately with dippers of choice.