Greek 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
Scale
- 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.
Find it online: https://recipe.newsvks.com/greek-yogurt-buffalo-chicken-dip/