This Greek Yogurt Buffalo Chicken Dip is the perfect combination of tangy, spicy, and creamy. It’s a healthier twist on the classic buffalo chicken dip, swapping out cream cheese for protein-packed Greek yogurt without sacrificing any flavor. Whether you’re hosting a party, watching the game, or simply craving a satisfying snack, this dip is guaranteed to be a crowd-pleaser.
Why You’ll Love This Recipe
- Healthier alternative to traditional buffalo dip
- Packed with protein thanks to the Greek yogurt
- Quick and easy to prepare
- Perfect for parties, potlucks, or game-day spreads
- Versatile and pairs well with veggies, chips, or crackers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked shredded chicken
- Greek yogurt
- Hot sauce (like Frank’s RedHot)
- Shredded cheddar cheese
- Ranch dressing or blue cheese dressing
- Garlic powder
- Onion powder
- Chopped green onions or parsley for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, Greek yogurt, hot sauce, ranch or blue cheese dressing, garlic powder, and onion powder. Mix until evenly combined.
- Fold in half of the shredded cheddar cheese.
- Transfer the mixture to a baking dish or oven-safe skillet. Spread it out evenly.
- Top the dip with the remaining shredded cheddar cheese.
- Bake for 20–25 minutes, or until the dip is bubbly and the cheese is melted and golden.
- Remove from the oven and let cool slightly before serving. Garnish with green onions or parsley if desired.
- Serve warm with your choice of dippers like celery sticks, carrot sticks, tortilla chips, or crackers.
Servings and Timing
- Servings: 6–8 (as an appetizer)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicier Version: Add extra hot sauce or a pinch of cayenne pepper for more heat.
- Cheese Options: Swap cheddar for mozzarella, Monterey Jack, or pepper jack for a unique flavor.
- Vegetarian Option: Replace the chicken with a plant-based protein like shredded jackfruit or chickpeas.
- Extra Creamy: Add a small amount of softened cream cheese to the mix.
- Slow Cooker Version: Combine all ingredients in a slow cooker and cook on low for 2–3 hours or until bubbly.
Storage/Reheating
- Storage: Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions in 30-second intervals. Stir before serving.
FAQs
How can I make this dip spicier?
Add more hot sauce or a pinch of cayenne pepper for extra heat.
Can I use canned chicken for this recipe?
Yes, canned chicken works well as a convenient option. Just drain it thoroughly before using.
Is there a dairy-free version?
You can use dairy-free yogurt and cheese to create a dairy-free version of this dip.
Can I make this dip ahead of time?
Absolutely! Prepare the dip up to the baking step and refrigerate it. Bake it when you’re ready to serve.
What are some good dippers for this dip?
Try celery sticks, carrot sticks, tortilla chips, crackers, or even slices of bell pepper.
Can I freeze leftover dip?
Freezing is not recommended as the yogurt may separate upon thawing.
Can I use a different hot sauce?
Yes, use your favorite hot sauce to customize the flavor to your liking.
How long can I leave the dip out at room temperature?
It’s best to keep it out for no longer than 2 hours for food safety.
Can I add vegetables to the dip?
Yes, chopped bell peppers, jalapeños, or onions can be added for extra flavor and texture.
Is Greek yogurt essential for this recipe?
Greek yogurt is key for a creamy and tangy base, but you can substitute it with sour cream if needed.
Conclusion
Greek Yogurt Buffalo Chicken Dip is a healthier, flavorful twist on a classic favorite. Its creamy, spicy, and tangy profile makes it an ideal appetizer for any gathering. Easy to customize and quick to prepare, it’s sure to become a staple in your recipe rotation. Try it out at your next event and watch it disappear in no time!
PrintGreek Yogurt Buffalo Chicken Dip
This Greek Yogurt Buffalo Chicken Dip is a lighter twist on a classic game-day favorite. Packed with protein from Greek yogurt and shredded chicken, it delivers all the tangy, spicy flavors you love without the guilt. Perfect for dipping with veggies, crackers, or tortilla chips!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups cooked, shredded chicken (about 2 chicken breasts)
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 1/2 cup cream cheese, softened
- 1/2 cup buffalo sauce (such as Frank’s RedHot)
- 1/2 cup shredded cheddar cheese
- 1/4 cup blue cheese crumbles (optional)
- 1/4 cup chopped green onions (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.
- In a mixing bowl, combine Greek yogurt, cream cheese, and buffalo sauce. Mix until smooth and well blended.
- Fold in shredded chicken and 1/4 cup of the shredded cheddar cheese.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese over the top.
- Bake for 20–25 minutes, or until the dip is heated through and the cheese on top is melted and bubbly.
- Remove from the oven and, if desired, garnish with blue cheese crumbles and green onions.
- Serve warm with your choice of dippers such as celery sticks, carrots, tortilla chips, or crackers.
Notes
- For extra spice, add a dash of cayenne pepper or additional buffalo sauce.
- If you prefer ranch over blue cheese, drizzle a little ranch dressing on top after baking.
- This dip can also be made in a slow cooker: cook on low for 2–3 hours, stirring occasionally.