Greek Yogurt Buffalo Chicken Dip without Cream Cheese
Why I Keep Making This Dip (and Sometimes Mess It Up)
Okay, let me tell you about the time I brought this Greek Yogurt Buffalo Chicken Dip without cream cheese to a game night. The bowl was totally licked clean (my friend Mel somehow got the last bit with a pretzel – cheeky). It’s become my go-to whenever people drop by unexpectedly, or when I realize I bought too much rotisserie chicken “just in case.” And if I’m being brutally honest, I first made this when I ran out of cream cheese and couldn’t face another trip to the store (can you blame me?).
There’s something satisfying about swapping out the heavy stuff for something lighter and, dare I say, a bit tangier. Plus, it’s honestly easier on my stomach. But! This isn’t one of those “healthy but miserable” recipes. You get the buffalo zing, you get the gooey texture, and my family devours it regardless of whether I tell them it’s made with Greek yogurt (they never notice). Oh, and one time I doubled the hot sauce by accident. Let’s just say, we drank a lot of water that night.
Why You’ll Probably Fall for This Dip Too
I usually whip this up for Sunday snacking or when someone’s coming over and I need to keep things stress-free (read: the kitchen kind of looks like a tornado passed through by halftime). My brother-in-law claims he likes it because it’s less heavy, but I think he just loves the buffalo flavor and honestly can’t taste the yogurt swap (don’t tell him I said that). If you’re ever annoyed by gloppy, dense dips, this one’s lighter but just as satisfying. It comes together quickly – not counting the five minutes I’m staring into the fridge wondering if I forgot something. And when I use up leftover chicken, it feels like winning at adulting.
What You’ll Need (And What You Might Swap)
- 2 cups cooked chicken (shredded) – Rotisserie is the secret to so many last-minute dips. Any leftover grilled or baked chicken works fine, or, truthfully, canned in a super pinch.
- 1 cup plain Greek yogurt – Full fat makes it richer, but I’ve used 2% with good results. My grandma swears by FAGE but, frankly, I’m unfussy.
- 1/2 cup buffalo sauce – I grab Frank’s RedHot, but whatever bottle you have will do. Mix in a splash of BBQ if you want it less fiery.
- 1/2 cup shredded cheddar cheese (plus extra for sprinkling) – I like a cheddar mozzarella mix sometimes. The stuff in the bag is fine, but fresh is always a treat.
- 1/3 cup crumbled blue cheese – If you hate blue cheese, just skip it, no biggie. My kids always pick it out anyway.
- 1/2 teaspoon garlic powder (or a small minced clove if you’re feeling fancy)
- Scallions or chives, for topping (optional, but they make it look all restaurant-y)
How I Actually Make This (Not As Fussy As It Looks)
- Preheat your oven to 375°F (190°C). Just stick the oven on while you throw everything else together.
- In a big mixing bowl, toss in the shredded chicken, Greek yogurt, buffalo sauce, half your cheddar, all the blue cheese (unless you’re using it as a topping instead), and the garlic. Give it a good stir – yes, it’s going to look a little… orange and gloopy. This is where I usually sneak a taste. Or two.
- Spoon it all into a baking dish (a pie plate or even a loaf pan works in a pinch – I’ve made it in a cake tin, too, don’t judge). Sprinkle the remaining cheddar cheese on top. If you want to get extra, throw some more blue cheese and a couple of chopped scallions over.
- Bake for about 18–22 minutes, or until it’s bubbling at the edges and the cheese is melty and a little golden. If the top doesn’t get brown enough, just blast it under the broiler for two minutes – but don’t wander off. I once scorched mine watching a TikTok, lesson learned.
- Let it sit a bit so you don’t burn the roof of your mouth (done that too many times). It’s great hot, or warm, or, honestly, even when it’s lukewarm because someone was late to the party.
Notes (Things I’ve Discovered So You Don’t Have To)
- If you find it a bit runny, just use a bit less yogurt next time or pile on an extra handful of chicken. Actually, thick Greek yogurt matters here. I tried a thinner brand once, and it was more of a soupy situation. Not the best.
- Don’t be afraid to add a pinch of salt – sometimes I forget, then wonder why it’s not popping.
- If it looks too orange, that’s normal. But if it looks neon, um, check which hot sauce you used (yep, did that with a weird off-brand once).
Variations I’ve Tried (and One Flop)
I’ve swapped half the cheddar for shredded pepper jack (spicy, but awesome), thrown in a handful of diced celery for crunch, and once, on a dare, mixed in ranch dressing instead of yogurt. That last one was… let’s just say, not my proudest moment. Someone somewhere might like ranch in everything—not me.
On second thought, fresh jalapeños work great if you want even more heat, but go easy unless you want tears.
Equipment (And How to Improvise)
- A mixing bowl (or honestly, a big saucepan because I hate doing dishes)
- A baking dish – 8×8 works; any ovenproof thing will do. I’ve lined a cookie sheet with foil and made mini dips once for a party.
- Forks for shredding chicken – or just your hands if you’re a savage like me.
- Oven. But, hey, I actually microwaved a single serve portion once and it was… fine, in a pinch.
How to Store It (If There’s Any Left)
Let it cool, then cover and keep in the fridge for up to three days. Tastes great reheated – microwave, gently, and maybe give it a fresh sprinkle of cheese. To be honest, in my place, it never survives more than a day, so storage instructions are mostly theoretical here.
How We Serve It Around Here
Chips are the obvious choice (tortilla, pita, or even those weird lentil crisps my cousin loves). If I’m feeling virtuous, I set out carrot sticks or sliced cucumber. My kids always ask for it with toasted, buttered baguette slices—can’t say I blame them. Sometimes I use it as a baked potato topper, which is, oddly, really satisfying.
What I’ve Learned the Hard Way (Pro Tips)
- Don’t use really watery Greek yogurt. I once tried to rush it by not draining off a bit of liquid, and it turned the dip into a puddle. Learn from my mess.
- Bake it right before guests arrive. It’s way better hot and gooey, but if you make it ahead, pop it back in the oven for 10 minutes to revive it.
- Never skip tasting the mix before baking—once I forgot the hot sauce and, well, let’s just say the flavor was more “confused chicken salad” than buffalo dip.
FAQ (Because Folks Always Ask Me These Things)
- Can I make this in advance? Yep! Mix it ahead, keep in the fridge, then bake off when you want it. Nothing wrong with planning.
- Is it super spicy? Depends on your hot sauce and if you sneak in extra. I’d say it’s medium, but my aunt thinks it’s “fire in a bowl.” Adjust to your liking – you do you.
- What if I really, really hate blue cheese? No problem! Just skip it, or use feta for a funky twist. Actually, feta gives it a different (but not bad) salty kick.
- Can I use non-dairy yogurt? Yeah, I tried it once with a coconut yogurt. It sort of worked, but tasted a tiny bit sweet for my liking. Maybe a tangier brand would do better.
- Why no cream cheese? Well, my stomach thanks me later, plus Greek yogurt makes the dip feel lighter but still creamy. And weekends without an extra grocery run are always a win.
- Is it still good cold? Eh, I mean, it’s edible, but it’s way less exciting. Definitely best warm!
So that’s my real-life guide to Greek Yogurt Buffalo Chicken Dip without cream cheese. If you make it, let me know if your family licked the bowl too—just don’t tell them about the yogurt swap until they’re hooked. And if you somehow manage leftovers, you deserve a medal (or maybe just another serving).
Ingredients
- 2 cups shredded cooked chicken breast
- 1 cup plain Greek yogurt
- 1/2 cup buffalo wing sauce
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1Preheat oven to 375°F (190°C) and lightly grease a baking dish.
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2In a large mixing bowl, combine shredded chicken, Greek yogurt, buffalo wing sauce, garlic powder, salt, and pepper.
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3Stir in half of the mozzarella and cheddar cheeses until evenly mixed.
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4Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining mozzarella and cheddar cheeses on top.
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5Bake for 20 minutes or until hot and bubbly. Remove from oven and top with chopped green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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