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Lightened-Up Spider Web Buffalo Chicken Dip Easy 20-Minute Recipe

Lightened-Up Spider Web Buffalo Chicken Dip - featured image
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This Lightened-Up Spider Web Buffalo Chicken Dip is a Halloween party secret weapon with all the tangy, spicy, creamy goodness of the classic, but with a fraction of the fat and calories. It comes together in about twenty minutes flat and features a fun spider web design on top.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast (about 2 medium breasts)
  • 8 oz reduced-fat cream cheese, softened
  • 1/2 cup plain Greek yogurt (2% or full-fat)
  • 1/2 cup buffalo wing sauce
  • 1/4 cup ranch dressing (light or regular)
  • 1 cup shredded reduced-fat cheddar cheese, divided
  • 1/4 cup crumbled blue cheese (optional)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 3 tablespoons plain Greek yogurt (for spider web)
  • 1 tablespoon milk (for spider web)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
  2. Shred your chicken. If using rotisserie chicken, remove the skin and shred the meat with two forks. Aim for about 2 cups of small, bite-sized pieces.
  3. Soften the cream cheese. Place the 8 oz of reduced-fat cream cheese in a large mixing bowl. Let it sit at room temperature for about 15 minutes, or microwave on low power for 10-15 seconds.
  4. Mix the base. Add the Greek yogurt, buffalo wing sauce, ranch dressing, smoked paprika, garlic powder, and a pinch of salt and pepper to the softened cream cheese. Use a hand mixer on low speed or a sturdy spatula to blend until smooth and creamy.
  5. Fold in the chicken and half the cheese. Add the shredded chicken, 1/2 cup of the shredded cheddar, and the crumbled blue cheese (if using). Fold gently with a spatula until evenly distributed.
  6. Transfer to the baking dish. Spoon the mixture into a greased 9-inch pie dish or small baking dish. Spread into an even layer.
  7. Top with remaining cheese. Sprinkle the remaining 1/2 cup of shredded cheddar evenly over the top.
  8. Bake for 15-18 minutes until bubbly around the edges and the cheese on top is melted and slightly golden.
  9. While the dip bakes, make the spider web mixture. In a small bowl, combine 3 tablespoons of Greek yogurt with 1 tablespoon of milk. Stir until smooth and thin enough to pipe. Transfer to a piping bag or a small zip-top bag with a tiny corner snipped off.
  10. Once the dip comes out of the oven, let it cool for 2-3 minutes. Pipe concentric circles starting from the center, working outward. Use a toothpick or the tip of a knife to drag lines from the center to the edge, creating the web effect.
  11. Serve immediately with your favorite dippers.

Notes

For a dairy-free version, use plant-based cream cheese, dairy-free yogurt, and vegan cheese shreds. For gluten-free, check buffalo sauce and ranch dressing labels. Shred your own cheese for better melting. Let the dip rest 2-3 minutes before piping the spider web to prevent the yogurt from melting.

Nutrition

Keywords: buffalo chicken dip, lightened-up, spider web, Halloween, appetizer, game day, healthy dip

Find it online: https://ovenmila.com/lightened-up-spider-web-buffalo-chicken-dip-easy-20-minute-recipe/