Greek Yogurt Buffalo Chicken Dip

Ingredient & Substitutions

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. You can also use a ranch seasoning packet.

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.

Serving Suggestions

Pair this Greek yogurt buffalo chicken dip with your favorite dippers, such as tortilla chips, crackers, soft pretzels, vegetable sticks, sourdough bread, or naan.

Or, for a fun twist, try serving the dip in a homemade sourdough bread bowl.

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.

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