Healthy No Bake Buffalo Chicken Dip Mini Pizzas {secret ingredient!}
Balanced, healthy buffalo chicken dip
These easy no bake buffalo chicken dip appetizers are perfect for a party or balanced enough to eat as a healthy meal! Classic buffalo chicken dip is so tasty & it keeps you coming back for more. But usually the recipe leaves you feeling pretty lousy, due to sky high levels of sodium and excessive amounts of cheese and fat. Don’t get me wrong- I am all about adding healthy fat to meals. But it can be an indigestion nightmare to eat loads of cheesy ingredients that are typically found in buffalo chicken dips.
I love my balanced take in my original recipe here. Mine is balanced with protein, fiber, and more moderate levels of sodium. My secret ingredient: pumpkin puree! Another great way to use this ingredient is my go-to dinner favorite – my 10-Minute Healthy Ground Beef Skillet recipe. My healthy buffalo chicken dip recipe is creamy & filled with hot sauce- and honestly, those two things are what makes buffalo chicken dip so good in the first place, so the healthfulness of this recipe won’t leave you hanging on flavor.
No bake buffalo chicken dip- make it in 10 minutes.
You can whip up this delicious healthy buffalo chicken dip in 10 minutes or less. All you need is a few simple ingredients and a microwave. Alternatively, you can also cook the dip mixture on the stovetop.
This is a great dish when you have leftover chicken or shredded cheese. I whip up this dish often as a quick single serving, sometimes even using leftover ground beef!
Keep it classic as a dip in a dish.
You can easily make this into a classic dip in a dish with tortilla chips on this side. I suggest healthier dipping alternatives, tortilla chips with healthier oils like Food Should Taste Good Multigrain Chips or Trader Joe’s Plantain Chips which both contain “high oleic” oils which are not inflammatory like industrial seed oils used in most tortilla chips and other packaged snacks!
Healthy Buffalo Chicken Dip Mini Pizzas
Ingredients
Dip Ingredients
- 3 cups shredded chicken about 1 pound cooked chicken
- 1 cup plain Greek yogurt whole fat recommended for best flavor
- 1 cup pumpkin puree
- 1/4 cup hot sauce more to taste
- 1 cup mozzarella or feta cheese divided (leave some for toppings)
- 12-16 rice cakes I used extra thin
Toppings
- 1 cup grape tomatoes halved
- 1/4 cup scallions chopped
- chopped parsley
- mozzarella or feta cheese
- more hot sauce or Sriracha sauce optional, for extra flavor
Instructions
- In a medium glass bowl, add the dip ingredients, leaving about 1/2 cup cheese left for toppings.
- Microwave mixture for 3 minutes.
- Arrange rice cakes on a microwave safe plate. Spoon the dip mixture onto the rice cakes. Top with toppings of choice.
- Microwave rice cakes for 1 minute until cheese is just melted.
Make this into a dip in a dish
- Preheat oven to 350°F.
- Add the dip ingredients into a 9×9 baking dish. Top with extra cheese, tomatoes, and scallions.
- Bake for 20-25 minutes until the dip is warmed through.
- Remove from oven and sprinkle with any additional toppings of choice.
Serving suggestions
- I suggest healthier dipping alternatives, like rice cakes, tortilla chips with healthier oils (like Food Should Taste Good Multigrain Chips or Trader Joe's Plantain Chips), or a veggie medley of celery & carrot sticks and bell pepper strips.
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