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A creamy bowl of Buffalo Chicken Dip Greek Yogurt served with celery sticks and tortilla chips for dipping.

Ultimate Buffalo Chicken Dip with Greek Yogurt

This lighter, protein-packed version of the classic party dip swaps in full-fat Greek yogurt for a vibrant, tangy twist. It delivers all the fiery, creamy goodness of Buffalo chicken dip with a more complex flavor profile and a satisfying texture. Perfect for dipping or as a versatile spread, it's a crowd-pleaser that's easy to make ahead.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or diced
  • 1 ½ cups plain full-fat Greek yogurt
  • ½ cup Frank's RedHot Original Cayenne Pepper Sauce
  • 1 cup shredded sharp cheddar cheese, divided
  • ½ cup crumbled blue cheese or gorgonzola
  • 2 green onions, thinly sliced, plus more for garnish
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Celery sticks, for serving
  • Carrot sticks or bell pepper strips, for serving
  • Tortilla chips, pita chips, or sturdy crackers, for serving
  • Extra green onion or fresh parsley, chopped, for garnish

Equipment

  • Large mixing bowl
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • 8x8 inch baking dish or oven-safe skillet
  • Oven
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 375°F (190°C) if baking the dip.
  2. In a large mixing bowl, combine the shredded chicken, Greek yogurt, hot sauce, ¾ cup of the cheddar cheese, all of the blue cheese, green onions, garlic powder, onion powder, and smoked paprika.
  3. Mix gently but thoroughly until everything is well combined. Taste and adjust seasoning with salt and pepper as needed.
  4. For a cold dip: Transfer mixture to a serving bowl, cover, and refrigerate for at least 1 hour. Garnish with remaining cheese and extra green onions before serving.
  5. For a baked dip: Transfer mixture to an 8x8 inch baking dish or oven-safe skillet. Smooth the top and sprinkle with the remaining ¼ cup of cheddar cheese.
  6. Bake for 15-20 minutes, until the cheese is melted and the edges are bubbling.
  7. For a golden top, broil for the last 1-2 minutes, watching carefully to prevent burning.
  8. Remove from oven (or refrigerator). Garnish immediately with extra green onions or parsley.
  9. Arrange celery, carrots, chips, and crackers around the bowl and serve warm or chilled.

Notes

Use a rotisserie chicken for the easiest, most flavorful shredded chicken. Full-fat Greek yogurt is strongly recommended for the best texture; low-fat versions may become watery. Adjust the heat level by starting with ½ cup of hot sauce and adding more after mixing. The dip can be prepared (without the final garnish cheese) up to 24 hours in advance and stored covered in the refrigerator. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or a 350°F oven until warm. This dip is naturally gluten-free; serve with gluten-free dippers. For a 'Buffalo ranch' twist, mix in 1 tablespoon of ranch seasoning powder.