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This Greek Yogurt Buffalo Chicken Dip is a delicious and flavorful appetizer that you’re going to love snacking on! Perfect with crackers or veggies, this simple recipe is a fast appetizer that will quickly get gobbled up.
Looking for a new take on buffalo chicken dip? You can’t beat this one! It contains zero mayonnaise, but the recipe doesn’t suffer one little bit.
And since you’re already a fan of buffalo sauce and chicken, check out our Buffalo Chicken Casserole.
Ingredient Highlight
This recipe is rocking:
- Shredded chicken breasts
- Plain Greek yogurt (I used 5% fat)
- Cream cheese – I used Neufchatel but regular cream cheese works too.
- Spices – dried parsley, onion powder, and garlic powder. This mimics the ranch seasoning that a lot of recipes call for.
- Buffalo sauce
- Shredded medium cheddar and mozzarella. This is totally optional but delicious.
For the chicken, I cooked two pounds of boneless skinless chicken breasts in my Instant Pot. Add the chicken to the insert, cover it with water, and set it to manual>high pressure> 10 minutes. I allow for a full natural release, but a 10-minute natural release and then a quick release will work too.
You can also cook the chicken breasts covered in water on low for 3-4 hours in a slow cooker, or for 15-20 minutes in a saucepan of water on the stovetop.
It’s also a great way to use up leftover chicken, like from a dry brined chicken, air fryer chicken tenders, or a rotisserie chicken from the grocery store.
Pro Tips/Recipe Notes
- Everyone’s preferred level of spice can vary. I recommend starting with 1/2 cup of buffalo sauce and then adjusting to taste. I like 2/3 cup, but I love spice.
- No Greek yogurt? You can sub in sour cream in a pinch.
- Need to use canned chicken? This recipe calls for 3 cups of shredded chicken, which would be 24 oz of canned chicken. Make sure you fully drain the juices from the canned chicken.
- Instead of cheddar and mozzarella, sub in pepper jack if you love your food to have some kick.
- Top with crumbled gorgonzola or bleu cheese.
- You can sub in 1 cup of cottage cheese instead of using cream cheese.
- Allow leftovers to fully cool and store in an air-tight container in the fridge for 2-3 days.
Greek Yogurt Buffalo Chicken Dip Recipe
Ingredients
- 8 oz cream cheese
- 1 cup plain Greek yogurt
- 1/2 cup Franks buffalo sauce {up to 2/3 cup}
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3 cups cooked shredded chicken breasts
- 1/3 cup shredded medium cheddar cheese
- 1/3 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350˚F.
- Lightly grease an 8×8 baking dish.
- Soften cream cheese for ~20 seconds in the microwave.8 oz cream cheese
- Add Greek yogurt, buffalo sauce, parsley, garlic, and onion, and stir until combined. Some lumps of cream cheese will remain and that's ok.1 cup plain Greek yogurt, 1/2 cup Franks buffalo sauce, 1 tsp dried parsley, 1 tsp garlic powder, 1/2 tsp onion powder
- Add the shredded chicken and stir until fully combined.3 cups cooked shredded chicken breasts
- Scoop the mixture into the baking dish, and sprinkle with (optional) cheddar and mozzarella cheese.1/3 cup shredded medium cheddar cheese, 1/3 cup shredded mozzarella cheese
- Bake for 20 minutes or until the cheese is bubbly.
- (optional) sprinkle the top with gorgonzola or bleu cheese and sliced green onions.
Notes
- Everyone’s preferred level of spice can vary. I recommend starting with 1/2 cup of buffalo sauce and then adjusting to taste. I like 2/3 cup, but I love spice.
- Instead of cheddar and mozzarella, sub in pepper jack if you love your food to have some kick.
- You can sub in 1 cup of cottage cheese instead of using cream cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
