Description
This Greek Yogurt Buffalo Chicken Dip is a creamy, spicy, and protein-packed twist on the classic. Made with shredded chicken, buffalo sauce, Greek yogurt, and cheese, it’s the perfect guilt-free dip for game day, parties, or a quick snack. Serve it with celery, carrots, crackers, or tortilla chips!
Ingredients
Units
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- 2 cups cooked, shredded chicken (rotisserie or boiled)
- 3/4 cup plain Greek yogurt (full-fat or non-fat)
- 1/2 cup buffalo sauce (like Frank’s RedHot)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup crumbled blue cheese (optional)
- 1 tbsp chopped fresh chives or green onions (for garnish)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C). Grease a small baking dish.
- Mix Ingredients: In a large bowl, mix together Greek yogurt, buffalo sauce, cream cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Add Chicken & Cheese: Stir in the shredded chicken, cheddar cheese, and mozzarella. If using, mix in half of the blue cheese.
- Bake: Transfer the mixture to the prepared baking dish. Sprinkle the remaining blue cheese (if using) on top. Bake for 20–25 minutes or until hot and bubbly.
- Garnish & Serve: Remove from the oven and top with chopped chives or green onions. Serve warm with celery sticks, carrots, crackers, or tortilla chips.
Notes
- Make it spicier: Add a dash of cayenne or extra buffalo sauce.
- Dairy-free version: Use dairy-free Greek-style yogurt, vegan cream cheese, and non-dairy cheese.
- Make it ahead: Assemble everything and refrigerate for up to 24 hours before baking.