This lightened up Skinny Buffalo Chicken Wing Dip is a Game Day winner. I still remember my first Buffalo chicken wing – it was when I was in college in Rochester, New York. Buffalo wings became our favorite midnight snack. Needless to say, I put on a few extra pounds my freshman year from all the late night munchies. I don’t think I’ve met anyone who doesn’t like Buffalo wings. The only problem is that they’re usually deep fried, and you can’t eat just one.
This Skinny Buffalo Chicken Wing Dip is a lightened up version of a favorite dip one of my friends makes. The original recipe calls for cream cheese and Ranch dressing. My skinny version is made without any cream cheese. Instead, I use pureed low-fat cottage cheese (higher in protein than cream cheese too) which I’ve used successfully as a cream cheese substitute in many recipes. Ranch dressing seasonings are used in place of Ranch dressing, and reduced fat sharp cheddar cheese further lightens up this dip. A crunchy panko topping makes this dip standout from the typical Buffalo chicken wing dip. I’ve been improving this recipe over the years and love this new version with the extra crunch factor.
There’s still plenty of flavor, just a lot less calories than the original recipe. You can assemble this dip ahead of time and bake the next day if you like. Just keep the panko topping separate until it’s time to bake. In a pinch, you could also microwave the dip (without the panko topping).
Serve with carrot sticks and celery sticks as healthier dippers, along with tortilla chips.
You can also make this dip without the panko crumb topping – just add some extra shredded cheese on top before baking. That’s the way I’ve been making this dip for years. It was only recently that I tried this crunchy panko topping for a twist. It’s similar to the one I came up with for my Light Jalapeno Popper Dip.
Either way, you’ll have some happy snackers on Game Day.
This is great healthy alternative for Super Bowl – I hope you give it a try!
Skinny Buffalo Chicken Wing Dip
- 2 cups low fat cottage cheese
- 1 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon salt and pepper
- 1/4 cup scallions chopped
- 2 cups cooked chicken breast
- 1/4 cup Frank's hot sauce
- 2 cups shredded low fat sharp cheddar cheese
- 1/4 cup Parmesan cheese
- 1/4 cup panko crumbs use gluten-free if needed
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon paprika
- 1/8 teaspoon pepper
- dash cayenne
- dash sea salt
Preheat oven to 350 degrees.
Place cottage cheese in the bowl of a food processor. Process until smooth. Add dill weed, garlic powder, onion powder, salt and pepper. Process until blended. Transfer to a bowl. Add scallions, chicken, hot sauce, cheddar cheese (save some for the top if you like) and Parmesan cheese. Mix well. Spread in a pie pan.
In a small bowl, mix together panko crumbs, garlic powder, onion powder, paprika, pepper, cayenne and salt. and bake for 20 minutes or until mixture is heated through. Sprinkle crumb mixture on top of dip and bake for 20 minutes or until mixture is heated through.
Instead of using the panko crumb topping, you can simply sprinkle a little extra cheese on top before baking.