This Greek Yogurt Buffalo Chicken Dip is spicy, creamy, and cheesy with an authentic buffalo flavor. Made with Greek yogurt, this easy game-day appetizer recipe has more protein and less fat than classic buffalo dip. Plus, it’s ready in just 30 minutes!
When the craving for buffalo chicken dip strikes, this is my go-to version. While I love eating classic buffalo dip, a healthier version that preserves all the flavor with less fat and more protein is a game-changer.
In this Greek yogurt buffalo chicken dip recipe, I trade out ranch dressing for 2% Greek yogurt and a homemade blend of ranch-inspired seasonings. Additionally, regular cream cheese is replaced with lighter neufchâtel cheese.
The best part? This healthy buffalo chicken dip has the same authentic flavor and creamy texture you love. It’s perfect for game-day parties during football season, especially with the Super Bowl just around the corner in February!
Today, I’m walking you through how to make the best Greek yogurt buffalo chicken dip, including which ingredients to use, tips for success, and some creative ways to repurpose this easy appetizer recipe.
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Why You'll Love This Recipe
- Healthier Option- This healthy Greek yogurt buffalo chicken dip has more protein and less fat than classic buffalo chicken dip.
- Authentic Flavor- Using Frank’s RedHot Sauce gives this lightened-up dip a bold, authentic flavor.
- Easy to Make- All you need is a few simple ingredients, a mixing bowl, and a baking dish.
- Ready in 30 Minutes- Perfect for a last-minute party, this easy buffalo chicken dip with Greek yogurt comes together in just 30 minutes.
- Great for Game Day- This delicious buffalo dip is sure to win big at your next game day party.
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Shredded Chicken- Whether it's from a rotisserie chicken, roasted chicken, or any other cooked chicken, using leftovers makes this recipe simple and easy.
- Cayenne Pepper Sauce- Frank's RedHot Sauce is my go-to buffalo chicken dip sauce.
- Greek Yogurt- A healthier alternative to ranch dressing, Greek yogurt adds creaminess and tanginess. You can use low-fat or full-fat Greek yogurt.
- Neufchâtel Cheese- A lighter alternative to cream cheese with ⅓ less fat.
- Shredded Cheddar Cheese- For better melting and flavor, opt for grating the cheddar cheese yourself instead of buying pre-shredded cheese.
- Seasonings- I use a mix of garlic powder, onion powder, dried parsley, dried dill, dried chives, kosher salt, and black pepper to give the dip a ranch-like flavor without ranch dressing.
🌱Sustainability Tip: Repurpose leftover chicken for this buffalo chicken dip to avoid food waste. Freeze any extra cooked chicken for added convenience until you’re ready to make the dip.
Substitutions and Variations
Here are a few ways to try customizing this easy Greek yogurt buffalo chicken dip recipe to fit your diet and taste preferences.
Substitutions
- Shredded Chicken- For a vegetarian option, swap the chicken for cannellini beans as I do in this vegetarian buffalo dip recipe.
- Cayenne Pepper Hot Sauce- Replace Frank's RedHot Sauce with buffalo wing sauce, Tapatío, Tabasco, Cholula, Valentina, or any hot sauce you prefer. Note that using different hot sauces will alter the dip's flavor.
- Greek Yogurt- Substitute plain Greek yogurt for sour cream. Alternatively, leave out the seasonings and use ranch or blue cheese dressing instead.
- Neufchâtel Cheese- Swap neufchâtel cheese for regular cream cheese or cottage cheese if preferred.
- Shredded Cheddar Cheese- Use blue cheese crumbles, pepper jack cheese, Monterey jack cheese, or mozzarella cheese in place of cheddar cheese.
- Seasonings- Replace the individual seasonings in this recipe with a packet of ranch seasoning.
Variations
- Gluten-Free- This Greek yogurt buffalo chicken dip recipe is naturally gluten-free. However, always double-check each ingredient label to be certain no changes were made.
- Vegetarian- Try my white bean buffalo dip recipe for a vegetarian option.
- Extra Spicy- Frank’s RedHot makes a spicier version of their original cayenne pepper sauce called Xtra Hot Sauce. Alternatively, add a few shakes of cayenne pepper to kick the heat up a notch.
- Mild- For a milder buffalo dip, reduce the hot sauce to ¼ cup and increase the Greek yogurt by an additional ¼ cup to temper the spice level.
Equipment Notes
Here are some notes on any special equipment I used to make this recipe.
- Cast Iron Skillet- I prefer baking this Greek yogurt buffalo dip in a 10-inch cast iron skillet because it heats the dip evenly and makes for a visually appealing presentation when served.
- Baking Dish- If you don’t have a cast iron skillet, an 8x8-inch baking dish works well and is the perfect size for this dip.
How to Make Greek Yogurt Buffalo Chicken Dip
Here is how to make healthy buffalo chicken dip with Greek yogurt.
Step 1: Prepare the dip base. Preheat oven to 350°F. In a large mixing bowl, combine the Greek yogurt, neufchâtel cheese, hot sauce, dried herbs, and seasonings. Mix until smooth.
Step 2: Add the chicken. Add the shredded chicken and ½ cup of shredded cheddar cheese to the bowl. Stir well until the chicken is evenly coated.
Step 3: Transfer to baking dish. Pour the mixture into an ungreased cast-iron skillet or baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese on top.
Step 4: Bake the dip. Bake in the preheated oven for 20-25 minutes or until the dip is bubbling and the cheese is golden brown. Allow it to cool for a few minutes before serving.
Step 5: Serve and enjoy. Top with a few shakes of hot sauce and chopped green onions, if desired. Serve with tortilla chips, celery sticks, or your favorite dippables. Enjoy!
Slow Cooker Instructions
To make this dip in a slow cooker, it’s best to double the recipe to prevent the dip from drying out or burning.
Instructions: Combine Greek yogurt, neufchâtel cheese, hot sauce, garlic powder, shredded chicken, seasonings, and half of the shredded cheddar cheese in a slow cooker. Set on low and cook for 2-3 hours, stirring occasionally. Thirty minutes before serving, sprinkle the remaining 1 cup of shredded cheddar cheese on top and cover to melt.
Tips for Success
- Use room temperature ingredients. Allow the Greek yogurt and neufchâtel cheese to come to room temperature for easier mixing
- Use leftover shredded chicken. Save time by using leftover chicken. Rotisserie chicken or leftovers from a previous meal work well.
- Don’t use pre-shredded cheese. Opt for a block of cheddar and shred it yourself for better melting and a fresher taste. Pre-shredded cheese may have anti-caking agents that affect its melting quality.
- Adjust to taste. Tolerance for spicy foods can vary so, adjust the amount of hot sauce to suit your personal preference.
- Allow cooling time before serving. Let the dip cool for a few minutes before serving to allow it to set slightly and make it easier to handle.
What to Serve with Greek Yogurt Buffalo Chicken Dip
Pair this Greek yogurt buffalo chicken dip with your favorite dippers, such as tortilla chips, crackers, pretzels, vegetable sticks, sourdough bread, or naan, for a versatile and crowd-pleasing appetizer.
How to Use Up Leftovers
Repurpose leftover buffalo chicken dip into a variety of unique and delicious dishes.
Top baked potatoes or nachos, mix it into pasta, mac and cheese, or rice, load onto French fries or potato wedges, create a buffalo chicken pizza, use it as egg roll filling, or make a quick panini, sandwich, or quesadilla. You can also stuff bell peppers or zucchini for a veggie-packed option.
Storage and Reheating
How to Store
- Room Temperature- If serving this Greek yogurt buffalo chicken dip at a party, keep in mind that it can only be kept at room temperature for a maximum of 2 hours.
- Refrigerator- Store leftover buffalo chicken dip in an airtight container in the refrigerator for 3-4 days.
- Freezer- You can also freeze leftover buffalo chicken dip. Transfer the dip to a freezer-safe container and freeze for up to 3 months.
How to Reheat
If your dip is frozen, thaw it overnight in the refrigerator before reheating for best results.
- Oven- Preheat oven to 350°F. Transfer dip to a casserole dish or cast iron skillet. Cover with foil and bake for 15-20 minutes or until bubbling and warmed through.
- Stovetop- Heat leftover buffalo dip in a small saucepan over medium-low heat, stirring occasionally. If the dip seems dry, add a splash of water to help loosen it up.
- Microwave- Transfer a serving of buffalo dip to a microwave-safe dish. Heat on high power for one minute. Stir and continue heating in 30-second intervals until fully warmed through.
Make Ahead
To make ahead, combine all ingredients except ½ cup of shredded cheddar cheese. Spread the mixture into a baking dish, cover tightly with plastic wrap, and store in the refrigerator for up to 3 days.
When ready to bake, uncover the dip and top it with the remaining cheddar cheese. Bake following the recipe card instructions below.
Frequently Asked Questions
Yes, feel free to swap individual seasonings for a packet of ranch seasoning.
Yes, you can substitute regular cream cheese for neufchâtel cheese in this recipe.
Using reduced-fat ingredients like Greek yogurt and neufchâtel cheese will result in a dip that is slightly less rich and creamy than the original but still delicious and full of flavor. Additionally, avoid overcooking, as it can dry out the dip.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Greek Yogurt Buffalo Chicken Dip
Equipment
- 10-inch cast iron skillet or 8x8-inch baking dish
Ingredients
- ¾ cup low-fat, plain Greek yogurt
- 8 ounces neufchâtel cheese (⅓ less fat cream cheese)
- ½ cup Frank's RedHot Sauce or preferred hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon dried chives
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese divided
- Chopped green onion and additional hot sauce for topping optional
Instructions
- Preheat oven to 350°F. In a large mixing bowl, combine the Greek yogurt, neufchâtel cheese, hot sauce, dried herbs, and seasonings. Mix until smooth.¾ cup low-fat, plain Greek yogurt, 8 ounces neufchâtel cheese (⅓ less fat cream cheese), ½ cup Frank's RedHot Sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried parsley, ½ teaspoon dried dill, ½ teaspoon dried chives, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Add the shredded chicken and ½ cup of shredded cheddar cheese to the bowl. Stir well until the chicken is evenly coated.1 cup shredded cheddar cheese, 2 cups cooked shredded chicken
- Pour the mixture into an ungreased cast-iron skillet or baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese on top.1 cup shredded cheddar cheese
- Bake in the preheated oven for 20-25 minutes or until the dip is bubbling and the cheese is golden brown. Allow it to cool for a few minutes before serving.
- Top with a few shakes of hot sauce and chopped green onions, if desired. Serve with tortilla chips, celery sticks, or your favorite dippables. Enjoy!Chopped green onion and additional hot sauce for topping
Gina Pasquale says
I haven't made this recipe yet, but I TOTALLY will be at some point soon!! Sounds right up my ally!! Thank you Ashley!! YUMMM!! Just printed it out!!
Ashley Petrie says
Thank you so much!