I am a #StonyfieldBlogger and often get perks for being one. I only share the brand because I am completely in love with their yogurt and all opinions expressed are 100% my own!
It’s Summer and Picnic Season is in full swing! I don’t know about you, but I always freeze up when I try to think of a dish to take along to a picnic. If it’s cold, will it have to stay cold? If it contains mayo, will it spoil too fast? If it’s warm, how can I keep it warm until time to eat.
So, I started brainstorming and came up with this delicious, so incredibly easy, Buffalo Chicken Dip. Eat it warm, eat it cool – it doesn’t matter, because believe me you will eat it.
A lady never admits how much Buffalo Chicken Dip she eats – ok, total lie. I ate about half of this as soon as it came out of the oven and I sent some home with a friend and she later admitted to eating it all before her husband got home to try any. I promise – it’s good! And perhaps the best part about is, you don’t have to feel too guilty for consuming half of the entire dip you just made because it’s a lightened up version of Buffalo Chicken Dip!
Replace any notions of putting mayonnaise or sour cream into a dip with a cup of Stonyfield Organic Fat Free Greek Yogurt and cut your calories and fat dramatically!
You could easily use canned chicken, but I love buying the fresh, organic chicken at a local grocery store – it’s just so much better. I shredded the chicken too so the dip was really smooth.
Um, and then I ate it. So, it didn’t really make it to a picnic, unless you count sharing with a friend, but it will definitely be my go-to picnic food from now on. It was delicious warm with celery and chips and would even make a totally fun wrap too!
Or you know, straight out of the dish works too!
Hubby wanted an even lighter meal for the day, so I used the rest of the cooked chicken breast and made him some delicious Chicken Salad with flavored Stonyfield Greek Yogurt – it’s one of his favorite sandwiches! But me? Oh, you know I’m all about the Buffalo Chicken Dip!
This Buffalo Chicken Dip is spiced with Frank's Red Hot Sauce and lightened up with Stonyfield Organic Greek Yogurt for a smooth dip that's delicious warm or cold - perfect for a Picnic!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 Chicken Breasts Cooked and Shredded
- 1 cup Stonyfield Organic Fat Free Greek Yogurt
- 4 oz [half block] Cream Cheese [lighten even more with Fat Free Cream Cheese]
- 1/2 cup Shredded Cheddar Cheese
- 1/2 cup Shredded Mozzarella Cheese
- 1/4 cup Frank's Red Hot Sauce [more or less, depending on how spicy you want!]
- Mix all of your ingredients together and put into a baking dish. I reserved a bit of shredded cheese to top off the dip. Bake at 350 degrees for about 30 minutes or so - just until the dip is heated thoroughly and the cheese melts. I topped with chives!