Greek Yogurt Buffalo Chicken Dip

There’s something about a bubbling dish of Greek Yogurt Buffalo Chicken Dip that makes a table feel instantly festive.

Picture a skillet pulled from the oven: the top lightly golden, swirled with streaks of fiery orange buffalo sauce and creamy white yogurt, the air filled with the tang of hot sauce and melted cheese.

It’s a lighter, protein-packed party dip that still tastes rich and indulgent, and it comes together fast—perfect for those “need-something-now” moments.

This recipe is ideal for busy weeknights, game days, or anyone who loves classic buffalo flavor without the heaviness.

I first whipped it up when friends texted, “We’re 20 minutes away—snacks?” It baked while I chopped veggies and grabbed chips; by the time they arrived, the dip was hot, bubbly, and ready to share.

It’s a lifesaver for casual gatherings, last-minute cravings, and easy entertaining. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold Buffalo flavor with a creamy, tangy Greek yogurt base
• Lightens up a game-day favorite without sacrificing cheesy, indulgent richness
• Comes together quickly with cooked chicken and simple, everyday ingredients
• Bakes bubbly and hot, perfect for sharing straight from the dish
• Easily customizable with extra spice, blue cheese, or different dippers

Ingredients

• 2 cups cooked chicken breast, shredded — drain and shred finely so the dip isn’t watery
• 1 cup plain Greek yogurt (full-fat or 2%) — thicker yogurt gives a creamier dip
• 4 ounces cream cheese, softened — bring to room temp so it mixes lump-free
• 1/2 cup Buffalo hot sauce — adjust amount to match your heat preference
• 1/2 cup shredded cheddar cheese — sharp cheddar adds more flavor punch
• 1/2 cup shredded mozzarella cheese — low-moisture melts best and stays stretchy
• 1/4 cup crumbled blue cheese (optional) — skip if you don’t like blue cheese funk
• 1/4 teaspoon garlic powder — evenly seasons without raw garlic bite
• 1/4 teaspoon onion powder — adds mellow savoriness to the base
• 1/4 teaspoon smoked paprika (optional) — lends a subtle smoky depth
• 1/4 teaspoon salt, or to taste — start modest; cheeses and sauce are salty
• 1/8 teaspoon black pepper — freshly ground if possible for better aroma
• 1 tablespoon chopped fresh chives or green onions, for garnish — sprinkle on just before serving

Step-by-Step Method

Set your oven to 375°F (190°C). Position a rack in the center for even heating. Lightly grease an 8×8-inch baking dish or a similar-sized oven-safe dish with cooking spray or a thin layer of oil. This prevents sticking and makes serving easier. Let the oven fully preheat while you mix the dip.

Mix the Creamy Base

Add Greek yogurt, softened cream cheese, and Buffalo hot sauce to a mixing bowl. Whisk or stir vigorously until the mixture is completely smooth and no cream cheese lumps remain. Scrape down the sides of the bowl as you go. Make certain everything is fully combined before adding any seasonings or chicken.

Season the Sauce

Sprinkle in the garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Stir thoroughly until the spices are evenly incorporated into the creamy base. Taste a small amount and adjust salt or heat if desired. Remember the flavors will intensify slightly as the dip bakes and reduces.

Fold in the Chicken

Add the shredded cooked chicken breast to the bowl. Use a spatula or large spoon to fold the chicken into the sauce. Coat every piece thoroughly so there are no dry spots. Break up any large chicken clumps for even distribution. This makes certain every bite has a good balance of chicken and creamy sauce.

Add the Cheeses

Sprinkle in the shredded cheddar, shredded mozzarella, and crumbled blue cheese if using. Stir gently but thoroughly until the cheeses are evenly dispersed throughout the chicken mixture. Make sure there are no big cheese pockets. Reserve a small handful of cheese if you want a slightly cheesier top layer.

Transfer to the Baking Dish

Spoon the mixture into the prepared baking dish. Spread it into an even layer using a spatula, pressing gently into the corners. Smooth the surface so it bakes uniformly. If you reserved extra cheese, sprinkle it evenly over the top now. This creates a nicely melted, cheesy crust as it bakes.

Bake Until Hot and Bubbly

Place the baking dish in the preheated oven. Bake for 20–25 minutes, until the edges are bubbling and the cheese is fully melted. Check around 20 minutes to avoid overcooking. For a browned, bubbly top, switch the oven to broil for 1–2 minutes at the end, watching closely to prevent burning.

Rest and Garnish

Remove the dish from the oven and set it on a heat-safe surface. Let the dip rest for about 5 minutes to thicken slightly and become easier to scoop. Sprinkle chopped fresh chives or green onions evenly over the top. This adds color, freshness, and a mild onion flavor to balance the richness.

Serve Warm with Dippers

Serve the dip warm directly from the baking dish. Offer tortilla chips, celery sticks, carrot sticks, or sliced crusty bread for dipping. Arrange dippers around the dish or in separate bowls. Keep the dip warm for gatherings by placing it on a warming tray or reheating gently if it begins to cool.

Ingredient Swaps

• Use rotisserie chicken, canned chicken, or leftover turkey in place of cooked chicken breast.
• Swap Greek yogurt with sour cream for a richer dip, or use 0% yogurt for a lighter option.
• Replace cream cheese with Neufchâtel (1/3 less fat) or a dairy-free cream cheese for lactose-sensitive diets.
• Sub cheddar and mozzarella with any good melting cheese you have (Monterey Jack, Colby, or a Mexican blend).
• Skip blue cheese or use feta if blue cheese isn’t available or preferred.
• For milder heat, cut the Buffalo sauce with extra yogurt; for spicier, add cayenne or a hotter wing sauce.

You Must Know

– Flavor Boost – For more Buffalo punch without blowing out the heat, add 1–2 tablespoons extra hot sauce plus a pinch (1/16–1/8 teaspoon) of salt, then taste a small spoonful of the mixture cold; flavors will feel slightly more mellow once hot, so aim for just a touch saltier and tangier than ideal before it goes in the oven.

Serving Tips

• Serve in a cast-iron skillet with tortilla chips for a cozy, rustic presentation.
• Offer a colorful veggie platter: celery, carrots, cucumbers, mini peppers, and broccoli florets.
• Spoon into individual ramekins for easy, double-dipping-free party portions.
• Top with extra blue cheese crumbles and chives; serve alongside warm, sliced baguette.
• Garnish with extra hot sauce drizzle and green onions; serve with crunchy pita chips.

Storage & Make-Ahead

This dip keeps well in the fridge for up to 3–4 days in an airtight container.

You can assemble it a day ahead, refrigerate, then bake before serving.

It also freezes fairly well for up to 2 months; thaw overnight in the fridge and reheat until hot and bubbly.

Reheating

Reheat gently in a 300°F oven, covered, until warmed through.

For single portions, use the microwave at 50–70% power, stirring occasionally.

On stovetop, warm over low heat, stirring frequently.

Game Day Party Staple

Almost every game day spread I put out revolves around a bubbling dish of Greek Yogurt Buffalo Chicken Dip, and for good reason.

The moment it hits the table, the room shifts—people drift toward the oven-warm dish, drawn by the tangy, buttery Buffalo aroma and that cheesy, golden crust.

I love watching everyone hover with chips in hand, blowing on each scoop because it’s just-out-of-the-oven hot. The Greek yogurt keeps it creamy without feeling heavy, so guests go back for “just one more bite” all night.

I’ll ring it with tortilla chips, cool celery, and carrot sticks, then finish the top with chives for a fresh pop of green. It’s the kind of centerpiece that makes the game almost secondary.

Final Thoughts

Give this Greek Yogurt Buffalo Chicken Dip a try the next time you need a crowd-pleasing appetizer—it’s creamy, tangy, and packed with flavor.

Don’t be afraid to tweak the spice level or cheese combo to make it perfectly your own!

Frequently Asked Questions

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

Yes, you can. I’d stir everything together, mound it into your slow cooker, then let it burble on low until molten, fragrant, and silky—perfect for scooping with crisp celery or shattering tortilla chips.

Is This Recipe Suitable for People Following a Keto or Low-Carb Diet?

Yes, you can enjoy this on keto or low‑carb, as its carbs stay low. I picture you scooping creamy, tangy, spicy bites—just pair it with crisp celery, cucumbers, or peppers instead of chips.

How Can I Adjust the Recipe for Lactose-Intolerant or Dairy-Sensitive Guests?

You can swap in lactose-free yogurt, cream cheese, and cheeses, then skip the blue cheese. I’d still bake it until it bubbles gently, so your guests smell comfort long before they taste it.

Can I Freeze Leftover Greek Yogurt Buffalo Chicken Dip for Later?

Yes, you can freeze it, but the creamy base may turn grainy. I’d cool it, freeze in shallow portions, then reheat gently, stirring in a little fresh yogurt or cream cheese to revive the texture.

What Are Some Creative Ways to Repurpose Leftover Buffalo Chicken Dip?

You can roll it into tortilla pinwheels, stuff it into baked potatoes, pile it on flatbread pizza, spoon it into lettuce cups, or tuck it inside quesadillas—melty, spicy, and wildly satisfying every time.