Have you ever wanted to just eat buffalo chicken dip for dinner? Well now you can... and on a vegetable!
All the deliciousness of classic buffalo chicken dip served in a butternut squash bowl. The squash is scooped out, mashed and returned to the boat to ensure the meal can easily be enjoyed on a tortilla chip, cucumber slice or, simply, a fork.
I took the spices and yogurt base from my classic ranch dressing, added a few key players like hot sauce, cheese and cream cheese and this creamy healthier buffalo chicken dip was born.
We served this up like a charcuterie board with the centerpiece being the squash boats. We enjoyed this with a side salad for dinner last night but this could also be a fall inspired appetizer!
A delicious way to sneak in veggies beneath everyone's favorite dip!
Buffalo Chicken Dip Stuffed Butternut Squash
4 Servings | Cook time: 1 hour 20 minutes
Notes: Have you ever wanted to just eat buffalo chicken dip for dinner? Well now you can… and on a vegetable!
Ingredients:
1 large butternut squash (2-3 lbs)
3/4lb or 12 oz chicken breast
1/2 cup hot sauce
1 tsp garlic powder
1/2 tsp dried dill
1/4 tsp onion powder
1/4 cup or 2 oz 1/3 less fat cream cheese
4 oz plain greek yogurt
Optional (nice to have spices but not necessary): 1/2 tsp franks buffalo seasoning, 1/2 tsp Buzzfeed’s Tasty by McCormick “Tangy” seasoning)
For serving: chips, sliced cucumbers, carrots and/or celery
Directions:
Line a baking sheet with tin foil and arrange the 4 pieces face up. Spray each piece with nonstick spray and season it with salt and pepper.
Place squash in the oven for 60 minutes or until fork tender.
Cook chicken according to preference. I seasoned mine with salt and pepper and cooked it for 15 minutes in the instant pot with some salt, pepper and 1/4 cup chicken broth. Other options are to bake for 20-25 minutes in the oven or grill it in a sauté pan until cooked.
Once chicken is cooked, place in a a bowl and use two forks to shred chicken.
Add dill, garlic powder, onion powder, hot sauce, cream cheese, yogurt, 3/4 shredded cheese and any optional spices to the bowl.
Mix until everything is well combined
Once the squash is cooked, remove it from the oven. Use a spoon to scoop out the seeds and throw away. Then scoop out the flesh from it’s shell. Use a potato masher, immersion blender or food processor to mash the squash until creamy. If needed, add some chicken broth or milk for desired consistency.
Divide the mashed squash between the four squash shells.
Divide the chicken mixture on top of the mashed squash.
Sprinkle each shell with chicken with the remaining cheese.
Return the shells to the oven and bake another 15 minutes. Until the cheese is melted and chicken mixture is hot.
Screenshot/Printer Friendly Version:
Nutrition facts shown for both buffalo chicken dip filling and filling plus the estimated squash bowl. Nutrition facts may vary depending on size of squash. Nutrition facts do not include optional veggies and chips for serving.
