Name: Low Sodium Buffalo Chicken Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups shredded cooked chicken breast; ¾ cup low sodium hot sauce; ¾ cup Greek yogurt; ¾ cup blended low-fat cottage cheese; ½ tsp garlic powder; ½ tsp onion powder; Optional: ¼ cup blue cheese; Optional: ¼ cup blue cheese; Garnish: green onions or celery

This dip transforms a classic party favorite into a sodium-conscious option by using Greek yogurt, cottage cheese, and low sodium hot sauce. With tender shredded chicken and melty mozzarella, it’s a satisfying, creamy dip that fits into a DASH-friendly, kidney-smart lifestyle. Serve it warm with veggie sticks or low sodium crackers for a crowd-pleasing snack.

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Table of Contents

Ingredients Needed

2 cups shredded chicken breast: cooked without salt or thoroughly rinsed canned.
¾ cup low sodium hot pepper sauce: check labels for salt-free options.
¾ cup nonfat or low-fat Greek yogurt: adds protein and creaminess.
¾ cup low-fat cottage cheese: blended for smooth texture and protein.
½ tsp garlic powder: flavor without salt.
½ tsp onion powder: savory depth.
¾ cup shredded part-skim mozzarella: melty and lower sodium.
¼ cup crumbled blue cheese (optional): use lightly or omit entirely.
Garnish: sliced green onions, chopped celery.

How To Make Low Sodium Buffalo Chicken Dip

Preheat the Oven:
Set oven to 350°F (175°C).

Mix Base Ingredients:
In an oven-safe bowl, combine Greek yogurt, blended cottage cheese, hot sauce, garlic powder, and onion powder. Stir well.

Add Chicken and Cheese:
Fold in the shredded chicken, half the mozzarella, and optional blue cheese.

Top and Bake:
Sprinkle remaining cheese on top. Bake for 20–30 minutes until hot and bubbly.

Garnish and Serve:
Top with green onions or celery. Serve warm with veggie sticks or low sodium chips.

Recipe Tips

Use low sodium or salt-free hot sauce to control sodium.
Skip ranch packets—herbs and spices give enough flavor.
Blended cottage cheese gives a creamy texture with less sodium than cream cheese.
Garnish with fresh green onions or celery for crunch and freshness.
Taste before adding any salt; it’s likely not needed.

How to Store & Reheat

Fridge: Store in a sealed container up to 4 days.
Reheat: Microwave in 30-second bursts or warm in oven at 300°F until heated through.
Freezer: Not recommended due to dairy texture changes.

Nutrition Facts (per serving)

Calories: 140
Sodium: ~130 mg
Protein: 13g
Fat: 6g
Carbs: 2g
Fibre: 0g
Sugar: 1g

FAQs

Can I make buffalo chicken dip low sodium?
Yes! Use low sodium hot sauce, skip added salt, and use yogurt and cottage cheese instead of cream cheese and ranch.

What hot sauce is low sodium?
Check labels—Tabasco is lower than most, or look for “no salt added” hot sauces.

Can I make this dairy-free?
Try unsweetened oat-based yogurt and dairy-free cheese with low sodium content.

Can I make it in advance?
Yes. Mix it all, cover, and refrigerate. Then bake just before serving.

What should I serve with this dip?
Try celery sticks, carrot sticks, cucumber slices, or low sodium crackers.

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