Weight Watchers Buffalo Chicken Dip

This Weight Watchers Buffalo Chicken Dip with Greek Yogurt is a high protein recipe that’s easy to make in the Instant Pot, Crock Pot, or right on the stove.

Weight Watchers Buffalo Chicken Dip is one of my favorite recipes to make for healthy game days. It’s a great option for when you’re craving buffalo chicken wings but don’t want to blow all of your myWW points. 

For this recipe I’ve ditched the unhealthy cream cheese and used a blended mixture of cottage cheese and Greek yogurt–blended is important because the cottage cheese loses its chunky texture and the Greek yogurt loses its tangy flavor. The best part is, this WW Buffalo Chicken Dip is a zero points recipe for blue and purple plans, as well as for the new 2023 points plan!

Where’s the recipe?

I am committed to providing a ton of helpful information in each recipe to better serve all of my readers–from beginner cooks up to advanced ones. I include recipe tips, meal prep information, and WW smart points and information in each post.

If you’d like to skip over the detailed information, simply scroll to the bottom of the page where you will find the printable recipe card for this Weight Watchers Buffalo Chicken Dip with Greek yogurt.

Ingredients in Weight Watchers Buffalo Chicken Dip

• Chicken breasts: boneless chicken breast are an excellent source of lean protein. Studies show that increasing your protein intake can help you feel fuller for longer. Sign me up!
• Fat free Cottage cheese: Fat free cottage cheese is low calorie and has fewer points than the full fat version. Blending the cottage cheese with the Greek yogurt creates a creamy texture that’s perfect for this healthier buffalo chicken dip.
• Fat free plain Greek yogurt: Same thing goes with the yogurt. Fat free Greek yogurt is what makes this a zero point buffalo chicken dip.
• Frank’s Hot Sauce: Not buffalo wing sauce–just original Red Hot. 
• Ranch seasoning: No need to buy ranch dressing, you can easily make your own, healthier, ranch seasoning with just a few simple ingredients. These are my favorite spices to make up that ranch flavor: garlic powder, onion powder, dill, parsley, pepper.

How to Make WW Buffalo Chicken Dip in the Instant Pot

1. Cook the chicken: First, add your frozen chicken breasts to the Instant Pot and then cover them with 1 cup of water. Close and lock the lid, and then turn the pressure valve to Sealing. Select Pressure Cook (high) and set the timer for 12 minutes.
2. Prepare the Buffalo Ranch Sauce: Next add cottage cheese, Greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Then blend on high until well combined and smooth. This will take about one minute. You may have to stop and scrape the sides to evenly mix it all together.
3. Natural Release: Once the cooking time is complete, allow the pressure to naturally release (this means don’t manually move the valve back to Venting. Allow the pot to sit, untouched, until the steam releases slowly on its own. This will allow the chicken to retain the most moisture and not be dry).
4. Shred the Chicken: When the pressure valve drops, remove the lid of your Instant Pot, and then drain and shred your chicken. I love using a stand mixer to shred meat, but two forks works just as well.
5. Make the dip: Turn your Instant Pot to sauté and add the contents of your blender. Once the sauce begins to bubble, turn off the heat and add the shredded chicken breast.
6. Brown the top (optional): If you’d like, pour the contents of your pot into a baking dish and stick the dip under the broiler to brown for a minute or so!
7. Serve: Top as desired with goat cheese, blue cheese, or diced green onions. Serve immediately or refrigerate and serve cold.

How to Make Weight Watchers Buffalo Chicken Dip in the Crock Pot

1. Place chicken in the slow cooker and cook on high for 4 hours.
2. While your chicken cooks, prepare the buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to make sure all of the ingredients mix. 
3. Shred your cooked chicken and stir in the sauce from your blender. 
4. Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

How to Make WW Buffalo Chicken Dip on the Stove

1. First, place your chicken in a large pot and cover with water. Then boil over high heat for about 15 minutes or until chicken is cooked and reaches 165 degrees.  
2. While your chicken cooks, prepare the buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to mix evenly. 
3. Next, drain and shred your chicken and then stir in the sauce from the blender. 
4. Finally, top as desired with shredded cheese, goat cheese, blue cheese crumbles, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

Recipe Tips

• Use a stand or hand mixer to easily and evenly shred your chicken
• This is a great recipe for meal prep because it freezes and reheats well. This recipe keeps in the fridge for up to 6 days. Freeze in individual servings for quick, easy lunches or snacks on the go.
• Don’t worry if you don’t like Greek yogurt or cottage cheese (I don’t like them individually either). I promise you will never know they’re in there.
• You can start with 1/4 cup of hot sauce and work your way up to dial in your perfect spice level. 
• Use hot sauce, not buffalo sauce, to keep your personal points low. Buffalo sauce has SO many unnecessary extra ingredients that can cause weight retention and/or gain. I love using this easy recipe to satisfy my craving for buffalo wings.
• To use rotisserie chicken in this recipe, skip cooking the chicken and head right into blending your cottage cheese, Greek yogurt, and spices.
• Here are some of my favorite ways to serve this skinny buffalo chicken dip:
  • Stuffed inside mini bell peppers
  • As a dip for carrots, celery sticks, and cucumbers
  • As a dip with whole wheat crackers
  • In a pita
  • In a tortilla wrap
  • On top of a salad
  • With tortilla chips

Weight Watchers Points

I used the WW app to calculate the points for this healthy appetizer.

For every 1/2 cup serving, count 0 2023 Points, 0 Blue Plan Points, 3 Green Plan Points, and 0 Purple Plan Points.

More Delicious WW Dip Recipes

These Weight Watchers Recipes have points already calculated for you for Blue, Green, and Purple myWW plans as well as 2022/2023 Points Plan:

• Weight Watchers Crack Chicken Dip
• Healthy Spinach Artichoke Dip
• Dill Pickle Chicken Dip
• Spicy Mexican Corn Dip
• Buffalo Cauliflower Dip with Chicken

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Weight Watchers Buffalo Chicken Dip

Created by: Becca Ludlum

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Approximate Serving Size: 1/2 cup

Servings 8

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This Weight Watchers Buffalo Chicken Dip with Greek Yogurt is a high protein recipe that's easy to make in the Instant Pot, Crock Pot, or right on the stove.

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Food processor

Ingredients 

• ▢ 2 lbs chicken breasts frozen
• ▢ ¾ cup cottage cheese 1%
• ▢ ¾ cup Greek yogurt plain fat free
• ▢ ½ tsp garlic powder
• ▢ ½ tsp onion powder
• ▢ ½ tsp dried dill
• ▢ ½ tsp dried parsley
• ▢ ¼ tsp black pepper
• ▢ ¾ cup hot sauce Frank's Hot Sauce, not buffalo sauce

Optional toppings: Shredded cheddar cheese, goat cheese, green onions

Instructions

Instant Pot:

• Add your frozen chicken breasts to the Instant Pot and cover with 1 cup of water. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes. 2 lbs chicken breasts
• Add cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to evenly mix. ¾ cup cottage cheese, ¾ cup Greek yogurt plain, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried dill, ½ tsp dried parsley, ¼ tsp black pepper, ¾ cup hot sauce
• Once the cooking time is complete, allow the pressure to naturally release. When the pressure valve drops remove the lid. Drain and shred your chicken. I love using a stand mixer to shred it, but two forks work as well.
• Turn your Instant Pot to Sauté and add the contents of your blender. Once the sauce begins to bubble turn off the heat and add your shredded chicken.  
• Top as desired with shredded cheese, goat cheese, or green onions. Serve immediately or refrigerate and serve cold. This is a great recipe for meal prep. Place individual servings in separate containers and refrigerate or freeze until ready to eat.

Crockpot:

• Place chicken in the crockpot and cook on high for 4 hours. 2 lbs chicken breasts
• While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to make sure all of the ingredients mix. ¾ cup cottage cheese, ¾ cup Greek yogurt plain, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried dill, ½ tsp dried parsley, ¼ tsp black pepper, ¾ cup hot sauce
• Shred your cooked chicken and stir in the sauce from your blender.
• Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

Stovetop:

• Place your chicken in a large pot and cover with water. Boil over high heat for about 20 minutes or until chicken is cooked and reaches 165°F. 2 lbs chicken breasts
• While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to mix evenly. ¾ cup cottage cheese, ¾ cup Greek yogurt plain, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried dill, ½ tsp dried parsley, ½ tsp dried parsley, ¾ cup hot sauce
• Drain and shred your chicken and stir in the sauce from your blender.
• Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

Video

Notes

Weight Watchers Plan Points: 

Each serving size is ½ cup. Using fat free yogurt and cottage cheese, 0 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points | 2023 Points: 0

Counts do not include optional toppings.

Recipe tips

• Use a hand or stand mixer to easily and evenly shred your chicken every time.
• This recipe keeps in the fridge for up to 6 days, so it is great for meal prep.
• Freeze in individual servings for quick, easy lunches or snacks on the go.
• Don’t worry if you don’t like greek yogurt or cottage cheese (I don’t like them individually either). I promise you will never know they’re in there.
• You can start with ¼ cup of hot sauce and work your way up to dial in your perfect spice level. 
• Use hot sauce, do not use buffalo sauce because it has so many filler ingredients.

Nutrition

Calories: 157kcal | Carbohydrates: 2g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 915mg | Potassium: 464mg | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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