Greek Yogurt Buffalo Chicken Dip (No Cream Cheese) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Optional Broil: For a bubbly, slightly crisp top, place the dip under the broiler for 1 minute. Watch carefully to avoid burning the top.
- 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.
- 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
