High Protein Buffalo Chicken Dip

Craving a hearty and flavorful dip that packs a protein punch? This High Protein Buffalo Chicken Dip is perfect for gatherings or game day. It's creamy, spicy, and easy to make in your Instant Pot!

Cuisine

American

Course

Appetizer

Difficulty

Medium

Duration

1 Hour

Diet

High Protein

Cooking Technique

Pressure Cook

Keywords

Buffalo Chicken, Chicken, Comfort Food, Dip, Entertaining, Game Day, Greek Yogurt, Instant Pot Culinary Team, Party Food, Snack

Prep Time

20 Minutes

Cook Time

15 Minutes

Servings

6-8 Servings

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!