5-Ingredient Greek Yogurt Buffalo Chicken Dip
This Greek yogurt buffalo chicken dip is a quick, easy, and delicious crowd-pleasing appetizer that’s perfect for game day! It’s a lightened up version of the traditional recipe made with only 5 ingredients and ready in just 30 minutes!
⏰ TIME: 30 mins | 🤑 COST: $10.60
🍗 5 INGREDIENTS
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The Steelers made the playoffs this season so naturally I’ve been making my favorite game day recipes all month!
For years, I’ve been following my go-to buffalo chicken dip recipe that includes a full bottle of ranch dressing. Don’t get me wrong, it’s a delicious recipe, but it leaves me feeling heavy and guilty AF afterwards!
This year, I decided to try a lightened up buffalo chicken dip using Greek yogurt and low-fat cream cheese. And honestly, you can’t even tell the difference!
It’s creamy, scoopable, and perfect for game day parties. I will definitely be making this again for the Superbowl this year…maybe even as a double batch because it’s that darn delicious!
🏈 Want even more easy 5-ingredient game day recipes? Check out my roundup of 27 easy game day recipes that are all made with 5 ingredients or less!
Why You’ll Love This Recipe
There’s so many reasons to love this Greek yogurt buffalo chicken dip, but let me hit the highlights for you!
🍗 This buffalo chicken dip recipe is:
- Made with just 5 ingredients
- Ready in 30 minutes
- Higher in protein
- Easy to prep and bake
- A lighter version of the classic buffalo chicken dip
It’s so easy to make – you just mix all the ingredients together in a bowl, dump them in a pan, and bake for 20 minutes. I also used precooked rotisserie chicken for this recipe to make it even easier!
We ate this with tortilla chips, but you can even eat this dip with celery or carrot sticks as a low carb option. You really can’t go wrong with this dip.
For another creamy, cheesy, chicken game day appetizer, make sure to check out my 5-ingredient crack chicken tater tot casserole!
Ingredients You’ll Need
- Shredded rotisserie chicken: Using pre-cooked rotisserie chicken saves time and adds flavor without any extra work! You can shred up a whole rotisserie chicken from Costco, or use the pre-shredded tubs of rotisserie chicken that you can find at Walmart or Aldi.
- Light cream cheese: This makes the buffalo chicken dip smooth and creamy.
- 2% plain Greek yogurt: Makes the dip even more creamy, adds a hit of tanginess, and also increases the protein content of the dip. I used 2% Greek yogurt but you can use full-fat Greek yogurt too. Non-fat yogurt may curdle and could change the texture of this dip.
- Buffalo sauce: Provides the classic buffalo flavor and a bit of heat. I used Frank’s here! I found 1/2 cup to only mildly spicy and perfect for me, but you can use more or less based on your preference and spice tolerance.
- Shredded cheddar cheese: I think adding some cheddar cheese on top enhances the flavor of the dip! I used sharp cheddar cheese, but even mild cheddar cheese would work.
📌 OPTIONAL INGREDIENTS: If you want more flavor, you can add 1/2 teaspoon of garlic powder or Ranch seasoning. You can also top the dip with blue cheese crumbles before baking if you want a stronger flavor.
SUBSTITUTION IDEAS
📌 Rotisserie chicken: You can swap this for plain cooked & shredded chicken breast, but you may have to add some seasoning to give it a bit more flavor. Leftover grilled or baked chicken works too! Just make sure you use cooked chicken, and not raw chicken!
📌 Light cream cheese: You can use full-fat cream cheese for a creamier dip
📌 Greek yogurt: Substitute for sour cream or full-fat Greek yogurt. I’d avoid using cottage cheese because it tends to separate and curdle. You can use non-fat Greek yogurt but it may change the texture of the dip and is more prone to curdling.
📌 Buffalo sauce: I’ve used hot sauce in the past for my buffalo chicken dip, but of course you want to use only a few teaspoons! You can also substitute with another wing sauce.
📌Shredded cheddar cheese: Sharp or mild cheddar works best for this recipe, but you can also try blue cheese crumbles or mozzarella cheese for a different flavor!
Equipment You’ll Need
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- Mixing bowl: You’ll want a large mixing bowl to mix all the ingredients together
- 8×8 baking dish: Using an 8×8-inch or a 9×9 baking dish is the best for this dip! If you don’t have one on hand, check out Dollar Tree which sells disposable baking trays for just a couple bucks.
- Rubber spatula: I like to use a rubber spatula to help evenly spread out the dip in the baking dish. You can also use a mixing spoon for this!
How to Make the Greek Yogurt Buffalo Chicken Dip
1. Mix cream cheese and Greek yogurt
Add your softened block of cream cheese to a large mixing bowl. You want to make sure the cream cheese is soft – I recommend leaving it out on the counter for about 20-30 minutes before you start prepping the dip.
Beat the cream cheese with a mixing spoon, rubber spatula, or hand mixer until it’s smooth.
Add Greek yogurt to the bowl and mix until it’s combined with the cream cheese.
2. Add the buffalo sauce
Add buffalo sauce to the mixing bowl. Mix together until it’s combined with the cream cheese and Greek yogurt. I used 1/2 cup which I found to be mild spicy and the perfect amount of buffalo flavor, but you can use more or less depending on your preference.
3. Add the shredded chicken
Add the cooked, shredded chicken to the mixing bowl. Mix until the chicken is coated evenly. You want to make sure you are using cooked chicken, not raw chicken for this recipe!
4. Transfer to baking dish
Transfer the buffalo chicken dip mixture from the mixing bowl to a 8×8 baking dish. I didn’t grease my baking dish before pouring the mixture in and I didn’t have any trouble with the dip sticking!
Sprinkle shredded cheddar cheese evenly on top of the buffalo chicken dip.
5. Bake the dip
Bake at 350℉ for 20 minutes. The cheese should be bubbly and golden! You want to avoid overbaking because this can dry out your dip.
6. Serve and enjoy!
Let the dip cool for a few minutes and then dig in with some tortilla chips, celery, or carrot sticks!
Notes & Suggestions
- A note regarding consistency: The dip will thicken as it cools, so it’s best served right out of the oven – after a few minutes of cooling of course!
- For a thinner dip: If you want a more runny dip, then you can add 1-2 tablespoons of milk in Step 1.
- Do not use raw chicken: I just want to say it one more time – you want to use cooked chicken for this recipe, not raw chicken.
- You can adjust the amount of buffalo sauce based on your preference: I found 1/2 cup to be perfect but you can add more if you want a spicier, bolder dip. Or you can use less if you want a milder, cheesier dip.
Storage Instructions
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- Make Ahead: Assemble the dip up to 24 hours in advance, cover, and refrigerate until ready to bake. You want to make sure you bake it right before serving for the best taste!
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: This dip is best fresh, but it can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: It’s best to reheat this dip in the oven at 350°F until warmed through and the cheese is bubbly. You can also reheat in the microwave in 30-second intervals.
Frequently Asked Questions
The Printable Recipe Card
5-Ingredient Greek Yogurt Buffalo Chicken Dip
Equipment
- Mixing bowl
- 8×8 baking dish
- Rubber spatula or mixing spoon
Ingredients
- 16 oz shredded, cooked rotisserie chicken
- 8 oz light cream cheese (softened)
- 1/2 cup 2% Greek yogurt
- 1/2 cup buffalo sauce
- 6 oz sharp shredded cheddar cheese (about 1.5 cups)
Instructions
- Preheat oven to 350℉.
- Add the softened cream cheese to a mixing bowl. Beat until smooth.
- Add the Greek yogurt to the mixing bowl and stir until combined with the cream cheese.
- Stir in buffalo sauce, and mix well to combine.
- Add the cooked, shredded rotisserie chicken to the mixing bowl. Fold until it's coated evenly in the mixture.
- Transfer the mixture into an 8×8 baking dish. Sprinkle shredded cheddar cheese evenly on top.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Serve and enjoy with tortilla chips, pita chips, celery, or carrot sticks!
Notes
- A note regarding consistency: The dip will thicken as it cools, so it’s best served right out of the oven – after a few minutes of cooling of course!
- For a thinner dip: If you want a more runny dip, then you can add 1-2 tablespoons of milk in Step 1.
- Do not use raw chicken: I just want to say it one more time – you want to use cooked chicken for this recipe, not raw chicken.
- You can adjust the amount of buffalo sauce based on your preference: I found 1/2 cup to be perfect but you can add more if you want a spicier, bolder dip. Or you can use less if you want a milder, cheesier dip.
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