Greek Yogurt Buffalo Chicken Dip

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!

Course Appetizer, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 206kcal

Author Ashley Petrie, RDN, LDN

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

Notes

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. 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.

Make Ahead: Prepare the buffalo chicken dip mixture up to 3 days ahead and store it in the refrigerator before baking.

Storage: Store leftover buffalo chicken dip in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.