Description

This crock pot buffalo chicken dip with Greek yogurt is creamy, high protein, and ready in an hour. Perfect for game day, parties, or an easy appetizer everyone loves.

Ingredients

2 cups rotisserie chicken, shredded
8 oz cream cheese, softened
3/4 cup plain Greek yogurt
1/2 cup Frank's RedHot original sauce
1 tsp garlic powder
4 oz mozzarella, shredded
3 tbsp pimentos, drained
Sliced scallions for garnish, optional

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Instructions

Add cream cheese to a stand mixer and beat until smooth and fluffy or cream by hand with a spatula.
Add shredded chicken, Greek yogurt, Frank's, garlic powder, mozzarella, and pimentos. Mix until fully combined.
Transfer mixture to a 2.5 to 3 quart crock pot. Cook on high for 1 hour.
Stir well before serving. Top with scallions if desired.

Notes

Make ahead: assemble and refrigerate in the crock pot insert. Turn on day of.

Leftovers keep in the fridge for up to 3 days. Enjoy cold or reheat in the microwave.

Keep warm on the warm setting during a party with the lid on between servings.

Heat level depends on your buffalo sauce, mild sauce, mild dip.

Nutrition

Serving Size: 1 serving
Calories: 292
Sugar: 4.4 g
Sodium: 866.6 mg
Fat: 18 g
Carbohydrates: 7.7 g
Fiber: 0.6 g
Protein: 24.9 g
Cholesterol: 81.2 mg