High Protein Buffalo Chicken Dip

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Ingredients
  • 1.5 lb. boneless skinless chicken thighs
  • 2 cups water
  • 2 tsp. salt
  • 3/4 cup full-fat Greek yogurt
  • 1/2 cup cottage cheese, blended until smooth
  • 1/2 to 3/4 cup Frank's Original Wing Sauce, adjusted to taste
  • 1/2 cup low-fat sharp cheddar cheese, shredded
  • 1 tbsp. paprika
  • Salt, to taste
  • 1/2 cup shredded low-fat sharp cheddar cheese, for topping
  • Chopped scallions, for topping
  • Carrot slices, for serving
  • Celery slices, for serving
  • Tortilla chips, for serving
Instructions
  • In the Instant Pot, combine the chicken thighs, water, and salt. Seal the lid and Pressure Cook on High for 12 minutes.
  • When the cooking program is complete, discard the water and shred the chicken in a bowl.
  • In a separate large bowl, mix together the Greek yogurt, blended cottage cheese, Frank's Wing Sauce, shredded cheddar cheese, paprika, and salt.
  • Add the shredded chicken to the dip mixture and stir until well combined.
  • Pour the mixture into a 1.5-quart Corningware dish. Top with shredded cheddar cheese and cover with aluminum foil.
  • Place the dish on a trivet in the Instant Pot with 1.5 cups of water underneath. Seal the lid and Pressure Cook on High for 3 minutes.
  • Let the pot release pressure naturally for 5 minutes, then manually release any remaining steam.
  • Carefully remove the dish from the Instant Pot and garnish with chopped scallions. Serve warm with carrot slices, celery slices, and tortilla chips. Enjoy!
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