Greek Yogurt and White Bean Buffalo Chicken Dip

Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 6
Best Season: Suitable throughout the year
Dietary: Gluten Free, Nut Free
Description

A creamy, spicy greek yogurt buffalo chicken dip that’s packed with protein. It’s deliciously filling and perfect for a game day spread.

Ingredients
  • 1/2 cup Greek yogurt
  • 1/2 cup ranch dressing
  • 15.5 ounces canned white beans, drained and rinsed well
  • 1/3 cup cayenne hot sauce, such as Frank's Red Hot
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup shredded cheddar cheese, divided
  • 2 cups shredded rotisserie chicken
Instructions
    Mix the Greek Yogurt Buffalo Chicken Dip
  1. 1

    Preheat the oven to 350°F and set out an 8x10 (2.5 quart)  casserole dish. 

  2. 2

    Add the greek yogurt, ranch dressing, and white beans to the bowl of a large food processor. Pulse the beans on low until the mixture is smooth.

  3. 3

    Transfer the blended beans and greek yogurt to large mixing bowl. Pour in the hot sauce, garlic powder, and onion powder. Add the shredded chicken and ½ cup of the shredded cheddar cheese. Stir until everything is mixed together and the hot sauce is evenly mixed in.

    4. Finish the Dip and Bake
  4. 4

    Transfer the dip to the casserole dish and sprinkle the remaining 1/2 cup of cheddar cheese over the top.

  5. 5

    Bake the greek yogurt and white bean buffalo chicken dip in the oven for 25 minutes, until warm in the middle and bubbling on the sides. Remove the dip from the oven and let it cool slightly, 3-5 minutes. 

  6. 6

    Serve the dip with your favorite chips or carrot slices. Enjoy!

Read it online: https://lauralovestocook.com/recipes/greek-yogurt-and-white-bean-buffalo-chicken-dip/