Healthy Buffalo Chicken Dip

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  8 oz Cream Cheese, 1/3 Less Fat (Neufchatel)

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

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  0.7 cup Buffalo wing sauce
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  0.5 cup Greek Yogurt (Nonfat)

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

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  0.5 cup Cottage Cheese (2%)

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

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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  3 cup Chicken Breast, Grilled
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  0.5 cup Mozzarella Cheese

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

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  0.5 cup Cheddar Cheese

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

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  1 cup Green Onion (Scallion)

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 and cook over medium heat, stirring occasionally, for 8–10 minutes until heated through and the edges begin to bubble.
5. 5Sprinkle the sharp cheddar evenly over the top and continue cooking over medium heat for 2–3 minutes until the cheddar melts completely and the entire dip is hot and bubbly throughout, reaching an internal temperature of 165°F.
6. 6Remove from heat and let cool for 2–3 minutes.
7. 7Divide the dip evenly into 8 airtight containers while hot, garnishing each with the remaining green onions.
8. 8Seal containers and refrigerate until ready to serve, or serve immediately with dippers of choice.