Healthy Buffalo Chicken Dip Mini Pizzas
This recipe is written for eating a large enough portion of this as a meal. But you can easily make this into a dip in a dish for a party!
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 9x9 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.