Buffalo Chicken Dip No Cream Cheese

There’s something about setting a bubbling dish of Buffalo chicken dip in the center of the table that makes everyone lean in at once.

The top is lightly golden, the edges just starting to caramelize, and the air fills with the spicy tang of hot sauce and the rich, savory aroma of melted cheese—without a bit of cream cheese in sight.

This is a crowd-pleasing, game-day-style appetizer that comes together fast, perfect for busy weeknights, last-minute guests, or any time you need a bold, comforting snack in about 30 minutes.

It’s especially great for beginners and hosts who need something reliable and indulgent, but a little lighter than the usual version.

I first leaned on this recipe during a chaotic Sunday football party when I realized I was out of cream cheese; it saved the day and no one missed a thing.

Ideal for potlucks, movie nights, or casual gatherings.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold buffalo flavor with a creamy, tangy base
• Skips cream cheese but still tastes indulgent and satisfying
• Comes together quickly with simple, everyday ingredients
• Bakes into a hot, bubbly, party-ready appetizer
• Reheats beautifully for easy snacks and next-day leftovers

Ingredients

• 2 cups cooked chicken, shredded — well-drained so the dip doesn’t get watery
• 1 cup plain Greek yogurt, full-fat — gives tang and creaminess instead of cream cheese
• 1 cup sour cream, full-fat — keeps the dip rich and smooth
• 1 cup shredded cheddar cheese, divided — sharp or medium for bold flavor
• 1/2 cup shredded mozzarella cheese — melts stretchy and creamy
• 1/2 cup buffalo hot sauce — choose your favorite heat level
• 1/4 cup ranch dressing — adds herby, cool balance to the spice
• 1/4 teaspoon garlic powder — for gentle garlicky depth
• 1/4 teaspoon onion powder — boosts savory flavor
• 1/4 teaspoon smoked paprika (optional) — adds subtle smokiness
• 1/4 teaspoon black pepper — a mild kick and warmth
• 1/4 teaspoon salt, or to taste — adjust based on how salty your hot sauce is
• 2 tablespoons chopped green onions (optional) — fresh bite for garnish

Step-by-Step Method

Preheat the oven to 350°F (175°C). Position a rack in the center of the oven for even heating. Lightly grease your 9×9-inch baking dish or a similar oven-safe dish with a thin coating of oil or nonstick spray. This helps prevent sticking and makes serving easier once the dip is hot and bubbly.

Mix the Creamy Base

Combine the Greek yogurt and sour cream in a medium mixing bowl. Add the buffalo hot sauce, ranch dressing, garlic powder, onion powder, smoked paprika, black pepper, and salt. Whisk or stir thoroughly until the mixture is completely smooth, with no streaks. Taste and adjust the seasoning, adding more buffalo sauce or ranch if desired.

Fold in the Chicken and Cheese

Fold in the shredded chicken, ensuring it’s well-drained and not overly saucy. Add 3/4 cup of the shredded cheddar cheese and all of the mozzarella cheese. Use a spatula or spoon to gently mix until the chicken and cheeses are evenly distributed throughout the creamy buffalo mixture, without overmixing.

Transfer to the Baking Dish

Spoon the buffalo chicken mixture into the prepared baking dish. Spread it into an even layer, gently pressing it into the corners so it bakes uniformly. Smooth the top with the back of a spoon or spatula. Sprinkle the remaining 1/4 cup of shredded cheddar evenly over the surface for a nicely melted, cheesy topping.

Bake Until Hot and Bubbly

Place the baking dish on the center oven rack. Bake for 18–20 minutes, or until the dip is hot throughout and bubbling around the edges. The cheese on top should be melted and slightly golden in spots. If needed, add a couple more minutes, watching closely so it doesn’t overbrown.

Rest, Garnish, and Serve

Remove the dip from the oven and let it rest for about 5 minutes. This helps it thicken slightly and makes scooping easier.

Garnish the top with chopped green onions, if using. Serve the dip warm with tortilla chips, celery sticks, carrot sticks, or crackers arranged nearby for dipping.

Ingredient Swaps

• No Greek yogurt? Use plain full-fat regular yogurt, crème fraîche, or additional sour cream.
• No sour cream? Substitute Greek yogurt or a mix of yogurt and mayonnaise.
• Lighter option: Use reduced-fat Greek yogurt and sour cream, but expect a slightly thinner texture.
• Cheese swaps: Any good melting cheese works—try Monterey Jack, Colby Jack, pepper jack (spicier), or a Mexican blend instead of cheddar/mozzarella.
• No ranch dressing: Mix 3 tablespoons mayo or yogurt with 1 tablespoon milk and 1 teaspoon ranch seasoning (or dried dill + parsley + onion/garlic powder + a pinch of salt).
• Milder or spicier: Replace part of the buffalo sauce with ketchup or extra ranch to tone it down, or add a dash of cayenne or hot sauce to turn it up.

You Must Know

– Doneness • If the top isn’t bubbly or the center feels cool

Check the very middle with a spoon; it should look loose and steamy, with cheese fully melted and edges visibly bubbling for at least 1–2 minutes.

If it’s just warm, leave it in 3–5 more minutes so the dairy sets and doesn’t taste “yogurty.”

– Avoid • To prevent a watery or grainy dip

Pat the shredded chicken dry and avoid using freshly cooked chicken that’s still steaming; let it cool at least 10–15 minutes.

Excess moisture and heat can separate the yogurt/sour cream and make the dip look curdled.

– Troubleshoot • If the dip tastes too sharp or “tangy”

Stir in 2–3 extra tablespoons of ranch or 2–4 tablespoons more shredded cheddar right after baking, while hot.

The extra fat and seasoning round out the Greek yogurt’s tang and balance the buffalo sauce.

– Scale • For a party-size batch

Double everything and use a 9×13-inch dish; expect the center to need about 25–30 minutes to get hot and bubbly.

Start checking around 22 minutes so the edges don’t over-brown.

– Flavor Boost • For smokier, deeper flavor

Increase smoked paprika up to 1/2 teaspoon and use sharp cheddar instead of mild.

You’ll get more pronounced savory notes without changing the 18–20 minute cook time; look for deeper golden spots on top as your cue.

Serving Tips

• Serve in a cast-iron skillet to keep the dip warm and rustic-looking.
• Pair with tortilla chips, celery sticks, carrot sticks, and buttery crackers for variety.
• Offer toasted baguette slices for a heartier, more filling dipping option.
• Garnish with extra green onions and a drizzle of buffalo sauce before serving.
• Serve alongside a cool ranch or blue cheese dressing for dipping veggies.

Storage & Make-Ahead

You can assemble this dip up to 24 hours ahead; cover tightly and refrigerate, then bake, adding 5–10 minutes if starting cold.

After baking, leftovers keep in the fridge 3–4 days in an airtight container.

Stir before reheating.

This dairy-heavy dip doesn’t freeze well; the texture turns grainy.

Reheating

Reheat buffalo chicken dip gently in the microwave at 50% power, stirring often.

In the oven, warm it at 325°F, covered, until hot and bubbly.

On the stovetop, reheat over low heat, stirring frequently, until warmed through.

Game-Day Parties in Culture

Tradition comes alive on game day when friends crowd into a living room, jerseys on and snacks within arm’s reach, and a bubbling pan of buffalo chicken dip anchors the coffee table like a warm, cheesy centerpiece.

I think of it as our unofficial pregame ritual, the thing everyone drifts toward before the first whistle.

Across the country, living rooms, dorms, and tiny apartments turn into temporary stadiums, and a pan of dip quietly says, “You belong here.”

It’s handheld comfort, perfect for the collective gasp after a near miss or the roar after a touchdown. When you set this no-cream-cheese version down, you’re not just serving food—you’re participating in a shared language of spice, crunch, and easy, joyful togetherness.

Final Thoughts

Give this buffalo chicken dip without cream cheese a try the next time you need an easy crowd-pleasing appetizer—it comes together quickly and always disappears fast.

Don’t be afraid to tweak the heat level, cheeses, or toppings so it’s perfectly customized to your taste.

Frequently Asked Questions

Can I Make This Buffalo Chicken Dip in a Slow Cooker Instead?

Yes, you can. I’d stir everything together, then cook on low 1½–2 hours, stirring occasionally, until melty and steamy. Keep it on “warm” for serving, and you’ll have irresistibly cozy, scoopable goodness.

Is This Buffalo Chicken Dip Safe for Pregnant People to Eat?

Yes, it’s generally safe if you use pasteurized dairy, fully cooked chicken, and serve it hot. I’d keep it freshly baked, avoid leaving it out long, and invite you to savor it warm and cozy.

How Can I Make This Dip Less Tangy Without Losing Creaminess?

You can swap half the Greek yogurt for more sour cream, add extra cheddar, and a spoon of mayo. I’d also cut the buffalo sauce slightly; the dip stays lush, mellow, and beautifully creamy.

What Are Common Mistakes That Make Buffalo Chicken Dip Turn Grainy?

It usually turns grainy when I overbake it, use low‑fat yogurt or cheese, or add cold dairy to hot chicken. I keep everything full‑fat, room temperature, and gently baked until just melted and creamy.

Can I Freeze Individual Portions of This Dip for Quick Snacks?

Yes, you can freeze individual portions. I spoon cooled dip into small freezer-safe containers, seal tightly, then reheat gently in the oven or microwave; the creamy, tangy warmth returns like a little homemade comfort.