Game day or potluck, this dip always steals the show. Greek Yogurt Buffalo Chicken Dip is spicy, creamy, and full of flavor while still being light enough to enjoy without guilt.
What You’ll Need (and Why)
Before you preheat the oven, let’s talk about the goodies going into this flavor bomb.
- Shredded Chicken – Rotisserie works like a charm here. You want moist, tender chicken that plays well with the sauce.
- Plain Greek Yogurt This is our hero ingredient! It brings creaminess, tang, and protein replacing heavy cream cheese while still giving that luxurious texture.
- Buffalo Sauce Choose your favorite. I like a medium heat that doesn’t overpower. Adds that signature zing and a fiery orange color.
- Mozzarella & Cheddar Cheese A gooey duo for melt factor. You can go dairy-free with alternatives if you’re after a dairy free buffalo chicken dip.
- Blue Cheese Crumbles (optional, but heavenly) For that funky kick in a buffalo chicken dip with blue cheese twist.
- Garlic Powder & Onion Powder Just enough to round things out.
- Chopped Green Onions A fresh pop for garnish and a little crunch.
Wanna go full-on dairy free? Swap the yogurt with an unsweetened almond milk yogurt and use dairy-free cheese shreds. It’s a great base for a vegetarian buffalo chicken dip too just sub in jackfruit or chickpeas.
How To Make It (No Fuss, Just Flavor)
Okay y’all, roll up those sleeves. This ain’t hard, just mix, bake, and wait for that golden bubble.
- Preheat your oven to 375°F. Grease a medium baking dish.
- In a large bowl, mix together 1 ½ cups shredded chicken, ¾ cup plain Greek yogurt, ½ cup buffalo sauce, ½ teaspoon garlic powder, and ¼ teaspoon onion powder.
- Stir in ½ cup shredded cheddar, ½ cup shredded mozzarella, and optional ¼ cup blue cheese crumbles.
- Pour the mix into your baking dish and smooth the top. Sprinkle on more cheese if your heart says yes.
- Bake uncovered for 20–25 minutes until it’s hot and bubbly, with golden edges.
- Top with chopped green onions and serve warm.
Crock Pot Version: Combine everything in a slow cooker and heat on low for 2 hours. That’s your healthy buffalo chicken dip crock pot version.
Things Folks Get Wrong (So You Don’t Have To)
Making a Greek Yogurt Buffalo Chicken Dip might seem foolproof, but let’s keep it real. Here’s what can go sideways:
- Using non-fat yogurt : It’ll separate under heat. Choose full-fat for that silky body.
- Overbaking : Yogurt’s not cream cheese. Too long in the oven and it can curdle. Watch for bubbling edges and pull it.
- Skipping seasoning – Yogurt is mild. Don’t skip those spices or you’ll end up with a flat-tasting dip.
Greek Yogurt Buffalo Chicken Dip
Ingredients
- 1½ cups cooked shredded chicken rotisserie preferred
- ¾ cup full-fat plain Greek yogurt
- ½ cup buffalo sauce
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup crumbled blue cheese optional
- ½ tsp garlic powder
- ¼ tsp onion powder
- 2 tbsp chopped green onions for garnish
Instructions
- Preheat oven to 375°F and grease a medium baking dish.
- In a bowl, combine chicken, yogurt, buffalo sauce, garlic powder, onion powder, cheddar, mozzarella, and blue cheese if using.
- Transfer to baking dish and spread evenly.
- Bake uncovered for 20–25 minutes or until bubbly and slightly golden.
- Garnish with green onions and serve warm with your choice of dippers.
Notes
- Use full-fat Greek yogurt to avoid curdling.
- Make it dairy-free by using plant-based yogurt and cheese.
- For crockpot: Mix and heat on low for 2 hours.
- Tastes even better when made a day ahead and baked before serving.
Serve It Like a Southern Belle
Honey, this dip’s a crowd-pleaser no matter how you dish it, but here’s my favorite way:
- Serve warm with celery sticks, sliced carrots, and gluten-free crackers.
- Pair with these fresh Caprese Salad Skewers for a bright contrast.
- And if you’re planning a protein-packed spread, don’t miss this cottage cheese cookie dough.
It also plays nice with potato skins, pita wedges, or spooned right onto a baked sweet potato. Yep. I said what I said.
FAQs
Can I make buffalo chicken dip without cream cheese?
Yes, ma’am! This recipe skips cream cheese altogether. The Greek yogurt gives you that creamy base while adding a big protein punch. If you’re after that classic tang, add a splash of lemon juice or a dollop of sour cream.
How do I make it dairy-free?
Easy as pie. Swap in unsweetened almond or coconut milk yogurt, and use dairy-free shredded cheese. You’ll still get that velvety, spicy magic without the moo. Perfect for a dairy free buffalo chicken dip setup.
What if my dip turns out watery?
It’s likely from low-fat yogurt or overbaking. Use full-fat Greek yogurt and keep an eye on the oven. If it happens, just stir well and serve with sturdy dippers—it’s still delish.
Can I make this vegetarian?
Sure thing! Sub the chicken with smashed chickpeas or pulled jackfruit. It soaks up flavor like a dream and keeps your vegetarian buffalo chicken dip hearty and craveable.
And That’s the Scoop
Whether you’re watching the big game or just need something cozy on a weeknight, this Greek Yogurt Buffalo Chicken Dip brings the heat without the heaviness. It’s proof you can have a healthier version of your favorite dip without sacrificing a smidge of flavor. And hey—next time you’re hosting, remember: bring the dip, and you’ll never go home with leftovers.
Short Version (50 Words)
This Greek Yogurt Buffalo Chicken Dip is tangy, creamy, and secretly healthy—packed with protein and crowd-pleasing flavor. No cream cheese, just cozy goodness with a spicy kick. Bakes bubbly in under 30 minutes and perfect with celery, crackers, or even sweet potatoes. A lighter twist on your favorite comfort dip.
