Ready to get cooking? This healthy buffalo chicken dip comes together in a snap, and I’ll walk you through it step by step. First off, preheat your oven to 400°F to get that nice, bubbly finish. Start by mixing 2 cups of cooked shredded chicken with 1/2 cup buffalo sauce, 1 cup nonfat Greek yogurt, 1/2 cup small curd cottage cheese, and 1 cup of the cheddar cheese in a bowl until everything is well combined.

Once mixed, transfer it to an 8×8-inch baking dish and top with the remaining 1 cup of cheddar cheese. Pop it in the oven and bake for 25 minutes. For an extra crispy top, broil it for 2 more minutes your kitchen will smell amazing!

Alternatively, if you’re short on time, cook the chicken breasts in an Instant Pot with 1/4 cup water on pressure cook for 14 minutes, then shred and combine with the other ingredients before baking at 400°F for just 10 minutes.

For a hands-off approach, mix all the ingredients in a bowl and pour into your Crockpot. Cook on low for 4-6 hours or on high for 2-3 hours until it’s hot and bubbly.