Buffalo Chicken Dip
My love of anything buffalo started a long time ago. And this buffalo chicken dip is everything. Cheesy, buffalo forward, but not too much because Hannah can eat it. And while the whole recipe is 35 WW points, its 4 Weight Watchers points for 1/3 cup. Leftovers can also be used to stuff twice baked potatoes, or rolled into taquitos, or a great dip for veggies.
Ingredients:
- chicken breast – I prefer to cook chicken breasts for this recipe, but to save a step, canned chicken breast works great too
- whipped cream cheese – this cream cheese is so fluffy and melty – but 4 ounces is 20 WW points so reduce the amount if you are trying to save on points
- fat free cottage cheese
- greek yogurt
- seasonings: salt, pepper, garlic powder, onion powder
- buffalo sauce
- sharp cheddar cheese
What is canned chicken?



Buffalo Chicken Dip
If there is buffalo anything on a menu, I'm going to get it. This buffalo chicken dip is cheesy, just the right amount of buffalo sauce and perfect with Frito scoops or cut veggies.
Ingredients
- 1 pound cooked chicken breasts, finely chopped
- 4 ounces whipped cream cheese
- 1 cup nonfat cottage cheese
- 1 cup nonfat Greek yogurt
- 3 tablespoons ranch dressing (dry packets)
- 1/2 teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 cup buffalo sauce (start with less and add more if you don't like spicy)
- 3 ounces sharp cheddar cheese, grated
Instructions
Blend the Base
In a food processor, blend the Greek yogurt and cottage cheese until smooth.
Mix the Dip
In a large mixing bowl, combine the blended mixture with shredded chicken, hot sauce, garlic powder, onion powder, ranch seasoning and salt. Stir until well combined. Stir in the shredded cheddar cheese and transfer the mixture to an oven-safe dish.
Broil on Low
Place the dish in the oven and broil on low for 10 minutes or until the dip starts to bubble.
Broil on High
Switch to high and broil for an additional 2-5 minutes, or until the cheese is lightly golden.
Serve & Enjoy
Let cool slightly before serving. Pair with celery sticks, crackers, Fritos or toasted pita for dipping.
Notes
As of the date of this publication, each 1/3 cup serving is 4 WW points.
Frank’s Hot Sauce or Buffalo Sauce?
Frank’s RedHot is not technically a buffalo sauce on its own, but it is the key ingredient in making buffalo sauce. Buffalo sauce is typically made by mixing Frank’s RedHot Original Cayenne Pepper Sauce with butter (or a butter substitute), which gives it that smooth, slightly creamy texture and milder heat. I use this method when I make chicken wings.
Frank’s RedHot does sell a pre-made Buffalo Wing Sauce, which already has the butter flavor and a thicker consistency, making it a ready-to-use buffalo sauce.
If you’re making it yourself, the classic ratio is 2 parts Frank’s RedHot to 1 part melted butter, but you can tweak it depending on how mild or spicy you like it! Hannah doesn’t like spicy food and the amount added in this recipe wasn’t too spicy for her, but start with less and add more after tasting.
Leftover Buffalo Chicken Dip Ideas:
The Weight Watcher plan changed in December 2024, making potatoes (regular plan) zero points. I took 4 tablespoons of buffalo chicken dip, and added them to baked potato skins, for a delicious side dish or appetizer.


