High Protein & High Fiber Buffalo Chicken Dip

Most buffalo chicken dips are made with processed dairy and are low in fiber. So, as your favorite gut health dietitian, I came up with the ultimate game day or friend hang-out recipe that you'll be dying to make. Warning: you will be addicted. This is my High Protein & High Fiber Buffalo Chicken Dip.

This entire recipe has roughly 135-145 grams of protein, so for 4 servings, it's roughly 34-36 grams of protein per person. How is that possible? I used Greek yogurt and cottage cheese to not only add gut healthy probiotics to the recipe, but to amp up the protein. Now as for fiber, you have approximately 14 grams in here and how you may ask -- chickpeas are the secret ingredient! I tricked my husband into thinking that I made a typical ol' buffalo chicken dip recipe.

Since chickpeas have a mild, earthy taste, they don't change the flavor of the buffalo chicken dip at all -- especially when it's combined with the delicious flavors of the buffalo sauce and cheeses. It was such an easy and simple way to add an extra boost of health to a recipe that is such a crowd pleaser. You're going to love it.

4 servings (2 could easily finish it...)

Prep time: 35 minutes (to cook the chicken breast)

Cook time: 25 minutes

Total time: 1 hour

This recipe is gluten free. This recipe can be easily made vegetarian by opting out of the chicken breast.

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Ingredients:

2 cups shredded cooked chicken breast (rotisserie chicken works)

½ cup plain Greek yogurt

½ cup low fat cottage cheese (I use Good Culture or Nancy's Probiotic)

2 garlic cloves, whole

1 15oz can chickpeas, drained & rinsed

½ cup buffalo sauce (I use Primal Kitchen)

Salt & black pepper to taste

½ cup shredded part-skim mozzarella

½ cup shredded sharp cheddar

½ tsp onion powder

Garnish:

Finely diced scallions

Extra drizzle of buffalo sauce

Fresh herbs (parsley, cilantro)

Extra mozzarella cheese or sharp cheddar

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Instructions:

1. Preheat & prep: Preheat oven to 375°F. Have chicken breast cooked and chickpeas prepped.

   
   

   If you need tips on cooking chicken - have oven preheated to 375, place two chicken breasts onto baking pan, drizzle on extra virgin olive oil, season with salt and black pepper on both sides. Allow chicken to bake until white on the inside, roughly 20 minutes. You can shred chicken after with your hands (after it's cooled) or with a Kitchenaid.

   
   

2. Purée: in a food processor, add in Greek yogurt, cottage cheese, garlic cloves, buffalo sauce, chickpeas, salt, and black pepper. Puree until smooth but still thick consistency.

3. Assemble: in a large mixing bowl, add in buffalo mix and chicken breast. Fold in mozzarella and sharp cheddar. Add onion powder. Incorporate until well combined.

4. Bake: transfer mixture to a small baking dish and spread evenly. Bake for 20–25 minutes, until bubbly and lightly golden on top.

5. Serve: allow buffalo chicken dip to slightly cool. Top with scallions, extra sauce or cheese, and herbs. Serve with carrots, celery, crackers, or chips of choice. Enjoy warm!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD