Buffalo Chicken Dip with Greek Yogurt

Why You’ll Love This Recipe

• Macro-friendly—low in fat and carbs, and HIGH protein!
• Easy to Make
• Healthy—this recipe is mostly made of protein!
• The Ranch seasoning, cream cheese, and cheese balance out the heat and tang of the hot sauce and Greek yogurt.
• Super creamy and indulgent tasting.
• It’s the perfect dip for parties, barbecues, potlucks, tailgates, Monday Night Football, the Super Bowl, etc.

Ingredient Notes

• Chicken. You’ll need cooked shredded chicken, I prefer white meat for this recipe.
• Cream Cheese. Light or fat free cream cheese are ideal for this recipe, it will keep the calories light but also provide protein and creaminess. Room temperature cream cheese will make this easier to mix.
• Greek Yogurt. Plain, fat-free Greek yogurt adds a tang, creaminess, and protein for this recipe.
• Buffalo Sauce. You can use hot or medium buffalo sauce for this buffalo chicken dip.
• Ranch Seasoning. Ranch seasoning adds wonderful flavor, if can substitute other seasonings if you prefer, see section below.
• Bleu Cheese. Bleu cheese dressing is traditionally served with buffalo wings, just a little bit of bleu cheese adds a great flavor without overwhelming this Greek yogurt buffalo chicken dip.
• Shredded Cheese. We add a little bit of shredded cheese to the dip and top it off with cheese too. You can use your favorite cheese, I used pepper jack cheese but Colby jack, cheddar, mozzarella, etc. will all work great. It’s best to use cheese that you grate yourself so you don’t get any anti-caking agents in the cheese which can prevent the cheese from melting as well.
• Green Onions. Sliced green onions as garnish add flavor and give the recipe a finished look.

How to Make This Recipe

1. Mix Ingredients. Add cream cheese, chicken, buffalo sauce, Greek yogurt, bleu cheese, half of the shredded cheese, and ranch seasoning to a medium-sized mixing bowl. Mix together until everything is well incorporated.

2. Place in Baking Dish. Spread the Greek yogurt buffalo chicken dip evenly into a greased baking dish.

3. Top with Cheese. Top with the remaining half of the shredded cheese.
4. Bake. Bake at 350 degree Fahrenheit for 20 minutes until hot and the cheese has fully melted. Garnish with green onion and few bleu cheese crumbles (if desired) and serve while warm.

Alternative Cooking Instructions

Slow Cooker

In a medium bowl, add chicken, cream cheese, bleu cheese, Greek yogurt, buffalo sauce, ranch seasoning, and half (¼ cup) of the shredded cheese and mix together completely. Slow cooker with cooking spray before adding dip to the inner pot. Top off with remaining shredded cheese, place lid on top, cook on low for 4 hours. Garnish with sliced green onions when ready to serve. Turn to keep warm when serving.

Microwave

Spread buffalo dip into a greased microwave-safe dish and top with cheese. Make sure whatever dish you use actually fits in your microwave. Heat until dip is hot and cheese is melted. About 2 minutes.

Frequently Asked Questions (FAQs)

How to Make Shredded Chicken

This buffalo chicken dip needs about 2 heaping cups of shredded, cooked chicken or about 1 pound of uncooked chicken. There are so many ways to make shredded chicken, the easiest way would be to use rotisserie chicken or leftover chicken.

You can also cook chicken in the slow cooker, pressure cooker, on the stove top, or in the oven.

I cooked mine in the pressure cooker with some creole seasoning and chicken broth on the chicken setting. Whichever way you cook it make sure the thickest part of the chicken reaches 165 degrees Fahrenheit.

Here are tutorials for different ways to cook chicken:

• How to Cook Chicken in the Slow Cooker
• How to Cook Chicken in the Pressure Cooker
• How to Cook Chicken in the Oven
• How to Cook Chicken on the Stove

Another option, though definitely my least favorite option for this Greek yogurt buffalo chicken dip is canned chicken. If this is the route you decide to go, I recommend draining and rinsing the chicken and patting it dry before adding it to the dip mixture.

Substitutions and Variations in this Recipe

Hot Sauce

This recipe calls for buffalo sauce, if you prefer to use a different hot sauce you can. Keep in mind, a more potent hot sauce will affect the spiciness level of this recipe. If you use something other than buffalo sauce, add the hot sauce a little at a time so you don’t overdo it. It’s always easy to add more, but once added, you can’t take away!

Ranch Seasoning

If you don’t have ranch seasoning you can make your own homemade ranch seasoning.

Or if you don’t like ranch seasoning  you can use the following seasonings instead:

• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

Cream Cheese

If you do not want to use cream cheese in this recipe you can use mascarpone or blended up cottage cheese in its place.

Nutritional Information for this Recipe

This buffalo chicken dip with Greek yogurt is mostly made up of protein has amazing macros. This recipe makes about 8 serving, 1 serving is about 4.6 ounces.

Macros for 1 Serving:

• 165 calories
• 6.5 grams Fat
• 6.5 grams carbohydrates
• 21 grams protein

How to Eat this Recipe

I love how many different ways there are to eat this recipe! When serving, I like to serve it with a variety of dipping options. Some of my favorites are: tortilla chips, crackers, toasted baguette (crostini), pita chips, celery, carrots, mini sweet peppers, and cucumbers.

The leftover Greek buffalo chicken dip is amazing on top of baked sweet potatoes, macaroni and cheese, in a grilled cheese sandwich, on nachos, or in a quesadilla. You can also eat it cold, like chicken salad.

Storing This Recipe

This dip should be stored covered in the refrigerator and is best eaten within 4 days. Be sure to cool the dip down completely before covering and placing in the refrigerator.

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