Weight Watchers Buffalo Chicken Dip #appetizers #snacks

This Weight Watchers Buffalo Chicken Dip is choked with supermolecule and makes a good snack, lunch, or dinner! It’s excellent for Weight Watchers meal preparation and might be eaten on prime of a dish, with veggies as a dip, or by itself–hot or cold! Weight Watchers race buffalo chicken dip is a simple to freeze instruction.Another good way i take advantage of this instruction is for sporting events and busy weeknights. It’s fast and straightforward to fix and everybody loves it (added bonus is that they don’t grasp they’re consumption a lighter ANd a lot of healthy version) thus i buy to feel smart regarding what they’re consumption and that they fancy an indulgent snack.

You’ll love that this Weight Watchers race buffalo chicken dip is each creamy and spicy. It’s got the right quantity of kick and goes nice with crisp veggies for dipping otherwise you will use loony, simply make sure to count your points for those.

Ingredients

  • 3/4 cup cottage cheese 1%
  • 3/4 cup Greek yogurt plain Fat Free
  • 2/3 cup cheddar cheese shredded, optional
  • 2 lbs. chicken breasts frozen
  • 3/4 cup Hot Sauce Frank’s Hot Sauce NOT Buffalo sauce 🙂
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
Weight Watchers Buffalo Chicken Dip
Weight Watchers Buffalo Chicken Dip

Instructions

Instant Pot Instructions:

  1. Place frozen chicken breasts and 1 cup of water into the Instant Pot inner pot. Put on the lid and make sure the valve is set to sealing.
  2. Cook on high pressure for 12 minutes, I use the manual setting for this. Always let the pressure release naturally with meat!
  3. When the chicken is cooking you can be making the sauce. I pull out the blender for this part! Put in the cottage cheese, Greek Yogurt, Franks hot sauce, and seasonings and blend until smooth. Usually about 1-2 minutes. You can also mix everything up without the Frank’s and add that to taste at the end if you like.
  4. Now that the chicken is done, drain out any excess liquid and shred the chicken. Use a hand mixer to make quick work of the shredding process right inside the Instant Pot.
  5. Turn the pressure cooker on to saute, mix in the cheese if you are adding it and your sauce. Be sure to add the Frank’s hot sauce if you haven’t already, you can finish it off with goat cheese if you like and even place it under the broiler for a few minutes to brown the cheese on top!
  6. Once it is golden brown you just have to give it a few minutes (about 5) to cool and then it’s ready to be eaten. Top it off with green onions.

Crockpot Instructions:

  1. You can do this one of two ways. You can either cook the chicken on high heat for 4 hours then drain it and shred it or you can cook the chicken on medium heat on the stove and then add it already shredded to the slow cooker. You can use the method that works best for you when making this healthy buffalo chicken dip.
  2. When the chicken is cooking you can be making the sauce. I pull out the blender for this part! Put in the cottage cheese, Greek Yogurt, Franks hot sauce, and seasonings and blend until smooth. Usually about 1-2 minutes. You can also mix everything up without the Frank’s and add that to taste at the end if you like.
  3. After the chicken is shredded and into the Crockpot you need to add the sauce mixture, cheddar cheese, and any extra Frank’s that you’d like! Cook the dip on low heat for 1.5 hours until bubbly and perfect.
  4. After that time is up you can add some goat cheese to the top and some green onions for color and crunch. If you’d like, add the slow cooker to the oven and broil for a few minutes to get a golden brown crust on top!
  5. This is not necessary but is a nice touch if you are serving this dip up at a party or event.

Stovetop Instructions:

  1. You will need to cook your chicken for 15-20 minutes, boiling is the easiest method. Drain it and shred it.
  2. When the chicken is cooking you can be making the sauce. I pull out the blender for this part! Put in the cottage cheese, Greek Yogurt, Franks hot sauce, and seasonings and blend until smooth. Usually about 1-2 minutes. You can also mix everything up without the Frank’s and add that to taste at the end if you like.
  3. Add the sauce, Franks hot sauce if you haven’t added it already, cheddar cheese, and the shredded chicken to a pan and cook on medium until it’s hot and bubbly.
  4. Preheat the oven to 350 degrees F and transfer the dip to the oven to be broiled for 5 minutes until the top is golden brown. If you’d like to skip this step you can do so, the dip will be ready to eat once it’s melted and hot on the stove!
  5. Top with goat cheese and sliced green onions for a gorgeous and delicious presentation.
  6. Make sure you are using an oven safe pan when going from the stove to the oven or transfer the dip into an oven safe dish to broil it.

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