This Greek Yogurt Buffalo Chicken Dip is a lighter spin on the classic game-day favorite. It skips the cream cheese entirely, replacing it with tangy Greek yogurt for a creamy, protein-packed twist that doesn’t sacrifice flavor. Whether I’m serving it at parties or digging in on a movie night, this dip always disappears fast.
Why You’ll Love This Recipe
I love how this dip brings bold buffalo flavor with a healthier base. By using Greek yogurt instead of cream cheese, I cut down on calories and add more protein. It’s easy to whip up, can be made ahead, and is perfect served hot with chips, veggies, or crackers. It also fits nicely into low-carb or high-protein diets.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups shredded cooked chicken (I often use rotisserie chicken for convenience)
1 cup plain Greek yogurt (I go for full-fat for the creamiest texture)
½ cup buffalo wing sauce (like Frank’s RedHot)
½ cup shredded cheddar cheese
¼ cup crumbled blue cheese or shredded mozzarella (optional, for added flavor)
1 teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon chopped green onions (plus extra for topping)
Directions
I start by preheating the oven to 375°F (190°C).
In a mixing bowl, I combine the shredded chicken, Greek yogurt, buffalo sauce, garlic powder, and onion powder. I stir until everything is evenly coated.
Then I fold in the shredded cheddar cheese and blue cheese or mozzarella, if I’m using it.
I spread the mixture into an oven-safe baking dish and smooth the top.
I bake for 20–25 minutes, until it’s bubbling around the edges and heated through.
Once it’s out of the oven, I garnish it with chopped green onions and serve warm.
Servings and timing
This recipe makes about 6–8 servings—perfect for a small gathering or game day snack table. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
I sometimes swap cheddar for pepper jack cheese to add a spicy kick.
For extra texture, I top the dip with crushed tortilla chips before baking.
If I want a dairy-free version, I use a plant-based yogurt and vegan cheese.
To boost the veggies, I mix in finely chopped celery or bell peppers.
I’ve also made it in a slow cooker for easy serving—just combine and heat on low for 2–3 hours.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave a portion in 30-second bursts until warm, or bake it at 350°F (175°C) for about 10–15 minutes. If it thickens too much, I stir in a spoonful of Greek yogurt before reheating to bring back the creaminess.
FAQs
What can I use instead of buffalo sauce?
I sometimes mix hot sauce with a bit of melted butter if I’m out of buffalo sauce. It gives a similar flavor with customizable heat.
Can I make this dip ahead of time?
Absolutely. I often mix everything ahead and store it covered in the fridge. When I’m ready, I just bake it as directed.
Is this dip spicy?
It has a noticeable kick, but it’s not overwhelming. I adjust the spice level by using a milder buffalo sauce or reducing the amount slightly.
Can I make this dip in a slow cooker?
Yes, I combine all the ingredients and cook it on low for about 2–3 hours, stirring occasionally. It stays warm and gooey, perfect for parties.
What should I serve with this dip?
I usually pair it with celery sticks, carrot sticks, tortilla chips, or even toasted pita bread. It’s super versatile.
Conclusion
This Greek Yogurt Buffalo Chicken Dip without cream cheese is my go-to when I want bold, creamy flavor without all the heaviness. It’s fast, simple, and packed with that signature buffalo tang I love. Whether I’m prepping for a party or just need a quick snack, this dip hits the spot every time.
A healthier, protein-packed version of buffalo chicken dip made with Greek yogurt instead of cream cheese. Perfect for game days, parties, or a cozy movie night snack.
Ingredients
2 cups shredded cooked chicken
1 cup plain Greek yogurt (full-fat preferred)
½ cup buffalo wing sauce (e.g., Frank’s RedHot)
½ cup shredded cheddar cheese
¼ cup crumbled blue cheese or shredded mozzarella (optional)
1 teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon chopped green onions (plus extra for topping)
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine shredded chicken, Greek yogurt, buffalo sauce, garlic powder, and onion powder. Stir until well mixed.
Fold in cheddar cheese and optional blue cheese or mozzarella.
Spread the mixture into an oven-safe baking dish and smooth the top.
Bake for 20–25 minutes until bubbling and heated through.
Garnish with chopped green onions and serve warm.
Notes
Use rotisserie chicken for convenience.
Swap cheddar for pepper jack to add spice.
Add crushed tortilla chips on top before baking for extra crunch.
For a dairy-free version, use plant-based yogurt and vegan cheese.
Add chopped celery or bell peppers for extra veggies.
Can also be made in a slow cooker on low for 2–3 hours.
