Greek Yogurt Buffalo Chicken Dip (No Cream Cheese) Recipe

Introduction

This Greek Yogurt Buffalo Chicken Dip is a healthier twist on a classic party favorite, made without cream cheese. It’s creamy, spicy, and packed with shredded chicken, making it perfect for game days or casual get-togethers.

Ingredients

• ½ cup plain Greek yogurt
• 8 ounces cottage cheese
• ¼ cup Frank’s Red Hot Sauce (more or less to taste)
• 2 cups cooked shredded chicken
• ½ packet ranch seasoning
• 1 cup shredded cheese

Instructions

1. Step 1: Preheat your oven to 350°F and spray an 8×8 baking dish with coconut oil spray.
2. Step 2: Combine the Greek yogurt and cottage cheese in a food processor until smooth and creamy.
3. Step 3: Add the smooth cheese mixture along with the hot sauce, shredded chicken, ranch seasoning, and shredded cheese to the prepared baking dish. Stir to combine evenly.
4. Step 4: Bake in the preheated oven for 20-25 minutes, or until the top is bubbly. For a crispy top, place under the broiler for about a minute—watch closely to prevent burning.
5. Step 5: Optionally, top the dip with green onions or snipped chives before serving.

Tips & Variations

• For a creamier texture, use full-fat Greek yogurt and consider mixing in full-fat cream cheese instead of cottage cheese.
• Adjust the spiciness by varying the amount of Frank’s Red Hot Sauce to suit your taste.
• Use any cooked chicken you have on hand—rotisserie, grilled, canned, or leftover works perfectly.
• Try topping with blue cheese crumbles, bacon bits, or a drizzle of ranch dressing for extra flavor.
• Serve with crunchy veggies like celery and cucumbers for a low-carb option, or with your favorite tortilla chips for a classic dip experience.
• Mix in BBQ sauce instead of ranch seasoning for a different flavor twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. When ready to enjoy, reheat the dip in the oven at 350°F for about 10 minutes or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes! This dip can be made up to one day in advance. Prepare it and keep it refrigerated, then bake it fresh on the day you plan to serve.

Can I use a slow cooker to make this dip?

Absolutely. Simply add all the ingredients into the slow cooker and cook on low for 2-3 hours or until the dip is hot and bubbly.

Greek Yogurt Buffalo Chicken Dip (No Cream Cheese) Recipe

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★★★★★

4.7 from 82 reviews

This Greek Yogurt Buffalo Chicken Dip offers a healthier twist on the classic buffalo chicken dip by using Greek yogurt and cottage cheese instead of cream cheese. It’s creamy, tangy, and packed with shredded chicken and hot sauce, making it a perfect appetizer or party dip that’s easy to prepare and customizable in spice level.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: About 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dairy and Cream Base

• ½ cup plain Greek yogurt
• 8 ounces cottage cheese
• 1 cup shredded cheese

Chicken and Flavorings

• 2 cups cooked shredded chicken
• ¼ cup Frank’s Red Hot Sauce (adjust to taste)
• ½ packet ranch seasoning

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly spray an 8×8 baking dish, pie plate, cast iron skillet, or casserole dish with coconut oil spray to prevent sticking.
2. Create the Creamy Base: In a food processor, combine the plain Greek yogurt and cottage cheese. Blend until the mixture is smooth and creamy, ensuring no lumps remain.
3. Combine Ingredients: Transfer the creamy cheese mixture into the prepared baking dish. Add the shredded chicken, Frank’s Red Hot Sauce, ranch seasoning, and shredded cheese. Mix everything together evenly to combine all flavors.
4. Bake the Dip: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the dip is hot and bubbly around the edges. Keep an eye on the top to ensure it doesn’t burn.
5. Optional Broil: For a bubbly, slightly crisp top, place the dip under the broiler for 1 minute. Watch carefully to avoid burning the top.
6. Garnish and Serve: Once out of the oven, garnish with chopped green onions or snipped chives if desired. Serve warm with your favorite dippers like veggies or chips.
7. Slow Cooker Option: Alternatively, you can add all ingredients directly into a slow cooker. Cook on low for 2-3 hours until hot and bubbly, then serve.

Notes

• Make Ahead: This dip can be assembled up to one day in advance and baked when ready to serve.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat leftovers in the oven at 350°F for about 10 minutes or until heated through.
• Texture Tip: Use full-fat Greek yogurt and cottage cheese for an even creamier texture.
• Adjust Spice: Reduce hot sauce to 2 tablespoons for milder flavor or increase for more heat.
• Chicken Varieties: Use any cooked chicken you have—grilled, rotisserie, canned, or leftover chicken works equally well.
• Serving Suggestions: Pair with sturdy veggies like celery and cucumber for a low-carb option or tortilla chips for classic dipping.
• Optional Toppings: Add blue cheese crumbles, ranch dressing drizzle, or bacon bits for extra flavor.
• Mix-Ins: Experiment by adding BBQ sauce or additional ranch seasoning for different taste experiences.
• Wrap Idea: Use this dip as a filling inside wraps or sandwiches for a tasty lunch alternative.

Keywords: Buffalo chicken dip, Greek yogurt dip, healthy buffalo dip, low fat chicken dip, party appetizer, no cream cheese dip, spicy chicken dip