Buffalo Chicken Dip with Greek Yogurt

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This Buffalo Chicken Dip with greek yogurt is so easy to make and delicious to eat. You will want to make this every week!  Add pasta and you can turn it into a dinner too!

I usually publish dinner recipes. But this Buffalo Chicken Dip with greek yogurt deserves an exception! This is an ooey gooey, creamy, cheesy, spicy, and utterly delicious dip. Shredded chicken is mixed with buffalo sauce, cream cheese, greek yogurt, scallions, garlic, and celery. It all melts together for one tasty dip!

This is a great dish for a Summer picnic, holiday party, Super bowl party, family get together, or any other party.

And guess what? You can easily turn it into a dinner too! Just mix in pasta and it’s a meal that you can add to your Pasta Dinner Sundays meal planning calendar!

Healthier Buffalo Chicken Dip

First, I would go as far as to say that this is a healthy buffalo chicken dip recipe.  However, I can say that it’s healthier than other recipes out there that are even more loaded with cheese and sour cream.  This version cuts back on the cheese and replaces sour cream with greek yogurt.  So, you save on fat and calories.  

But let’s be real, if you are making this decadent dip, you probably are not too concerned about the calories or fat content.  

With a Certification in Nutrition and Healthy Living, what I can tell you about Greek Yogurt is that it does provide you with more protein than sour cream.  Check out other health benefits of greek yogurt.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

Simple Ingredients and Substitutes

Chicken

• Chicken breasts, skinless boneless – Or you can use shredded rotisserie chicken. I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
• Buffalo sauce I used Franks Red Hot Buffalo Sauce. You can use any other brand you like. If you only have Hot sauce, then you can make Buffalo sauce by simmering 1 cup of the hot sauce with ½ cup butter, 1-2 tablespoons white vinegar, and 2 teaspoons of worcestershire sauce.
• Olive Oil – This is for the sheet pan if you are roasting the chicken to shred it.

Rest of the Dip

• Celery Stalks – celery is a nod to buffalo wings that are usually served with celery. They provide fresh flavor plus crunch. You can leave out or substitute with green or red bell peppers, or even diced carrots.
• Scallions (green onions) – I love scallions for the green color and mild onion-flavor. You can swap with finely minced yellow or red onion or even shallots.
• Plain Greek Yogurt – I used full fat, but you can also use low fat or nonfat greek yogurt. You can substitute with plain yogurt, but it is thinner than the greek style. Therefore, you will want to strain the yogurt in a towel or cheesecloth for a couple hours in the fridge to remove the excess water content. You can also substitute with sour cream.
• Cream Cheese – Regular full fat cream cheese or Low Fat cream cheese will both work. You can substitute with marscapone, cottage cheese, or a combination of these with even more greek yogurt.
• Buffalo Sauce – I used Franks Red Hot Buffalo Sauce. See above under ‘Chicken Ingredients’ for substitutes or how to make your own.
• Blue cheese crumbles – Blue Cheese dressing is typically served with buffalo chicken wings and that’s why it’s fantastic in this dip. You can substitute with different cheese, such as shredded cheddar, goat cheese, jack or other cheese you prefer.
• Garlic Powder – I like having all of the seasoning in the same size/texture. Ground or powder will blend more evenly. However, you could substitute in garlic flakes.
• Onion powder – Same as with the garlic powder, you can substitute with onion flakes.
• Ground Black Pepper – You can use fine or coarse ground black pepper. I like fresh ground, but pre-ground is fine too.
• Salt – I used kosher salt, but any salt will work.
• Shredded Cheddar Cheese – This is for melting on top of the dip. You can substitute with any melting shredded cheese, such as monterey jack, pepper jack, or mozzarella.
• Things to Dip! Great options are Pita chips Tortilla chips, Celery sticks, Carrot sticks

Recipe Equipment Needed

For this recipe, you need a baking dish or casserole dish that’s approximately 8×8 or 9×9 or similar.

I also roasted the chicken breasts on a small sheet pan.

Time Saving Prep-Ahead Steps for this Recipe

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights!

The first step is to prep the chicken. If you bought a rotisserie chicken, go ahead and shred it. If you have raw chicken, preheat the oven to 400 F degrees. Cut the chicken breasts into 2-3 pieces. Place the chicken on an oiled sheet pan and toss with the Buffalo Sauce. Season with salt and pepper and roast in the oven for 20 minutes.

Let the chicken cool enough to touch and then shred it.

Dice the celery. Slice the scallions.

Bring the cream cheese to room temperature so that it is soft enough to mix (no more than an hour before) or warm it in a microwave safe dish for 10 seconds to soften it.

Cooking Greek Yogurt Buffalo Chicken Dip

Preheat the oven to 375 F degrees.

To a large bowl, add the shredded chicken, celery, scallions (reserve some of the greens for garnish on top), yogurt, softened cream cheese, buffalo sauce, blue cheese crumbles, garlic powder, onion powder, salt, and pepper. Mix to thoroughly combine.

Transfer the dip to an 8×8, 9×9 or similar size oven safe dish. Top with the shredded cheddar cheese.

Bake the dip in the oven for 10 minutes or until its warmed through and the top is melted. Serve and enjoy!!

Alternative Cooking Methods

Slow Cooker

You can also make this recipe in the slow cooker or crock pot. First cook and shred the chicken. Then add all of the ingredients to the slow cooker instead of a casserole dish. Set the slow cooker to 4-6 hours.

Dinner of Appetizers!

Ever so often, we have what we call a Smorgasbord dinner. It’s just a bunch of appetizers, sort of like tapas, but not necessarily Spanish. If you like this fun idea, then here are some ideas to add to the menu! Start with Baked Spiced Beef Empanadas Using Pie Crust which are super easy to make and delicious! Then add in the Best Bruschetta Topping with Tomato, Artichoke, and Goat Cheese. For a veggie, try this Baked Breaded Cauliflower Recipe {with Sriracha Mayo Dipping Sauce}.

More? Yes! Next up three scrumptious dips: Magical Sriracha Hummus without Tahini and Edamame Dip with Gorgonzola and Harissa Oil and AMAZING Creamy Pimento Olive Dip.

And if you’re still up for more options, then try this Grilled Halloumi & Tomato Salad!

Recipe FAQS

Be sure to check out the web story for this Buffalo Chicken Dip!

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!