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 appetizer, but you can easily turn it into a dinner too! Just mix in pasta and it’s a meal.
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.
Preheat the oven to 375 F degrees.
To a large mixing 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!!