High Protein Buffalo Chicken Dip

There’s something about a bubbling dish of buffalo chicken dip, its golden top just starting to blister, that pulls everyone straight to the table.

The creamy, tangy sauce clings to shreds of tender chicken, streaked with fiery orange hot sauce and dotted with cool green chives.

This is a crowd-pleasing, high-protein party dip that comes together fast—perfect for those nights when you need something satisfying in under 30 minutes.

It’s ideal for busy weeknights, game days, and anyone who wants comfort food without completely derailing their protein goals.

I still remember throwing this together before an unexpected game night; I’d leftover chicken, a few staples, and ten minutes.

By halftime, the dish was scraped clean and nobody could believe it was “the healthy option.”

It shines at casual gatherings, potlucks, and last-minute cravings.

Ready to bring this high-protein buffalo chicken dip to life?

Why You’ll Love It

• Delivers bold, tangy buffalo flavor with a creamy, cheesy texture
• Packs in extra protein from Greek yogurt, chicken, and reduced-fat cheeses
• Lightens up a game-day classic without sacrificing richness or satisfaction
• Comes together quickly with simple ingredients and minimal prep and cleanup
• Versatile to serve with veggies, crackers, or wrapped in tortillas

Ingredients

• 2 cups cooked chicken breast, shredded — very finely shredded for a creamier dip
• 1 cup nonfat plain Greek yogurt — thick, unsweetened yogurt only
• 4 oz reduced-fat cream cheese, softened — fully room temp to avoid lumps
• 0.5 cup buffalo hot sauce — adjust amount to your preferred heat level
• 0.25 cup light ranch dressing — adds tang and balances the spice
• 0.5 cup part-skim mozzarella cheese, shredded — use low‑moisture, pre‑shredded is fine
• 0.5 cup reduced-fat cheddar cheese, shredded — sharp cheddar gives better flavor
• 0.25 tsp garlic powder — not garlic salt, to control sodium
• 0.25 tsp onion powder — adds savory depth without texture
• 0.25 tsp smoked paprika (optional) — for light smoky flavor and color
• 0.25 tsp salt, or to taste — start small, buffalo sauce is salty
• 0.25 tsp black pepper, or to taste — freshly ground if possible
• 1 tbsp chopped green onion (optional) — for fresh flavor and garnish

Step-by-Step Method

Preheat the oven to 375°F (190°C). Give it enough time to fully heat so the dip bakes evenly and the cheese melts properly. Position an oven rack in the center for the most even heat distribution.

While the oven warms, gather all ingredients and equipment so you can move quickly through the remaining steps.

Blend the Creamy Base

Add the nonfat Greek yogurt and softened reduced-fat cream cheese to a medium mixing bowl. Whisk vigorously until the mixture is completely smooth, with no visible lumps.

Make certain the cream cheese is truly softened to room temperature to make this step easier.

A smooth base helps the dip bake evenly and creates a creamy, cohesive texture.

Mix in the Seasonings

Whisk in the buffalo hot sauce, light ranch dressing, garlic powder, onion powder, smoked paprika, salt, and black pepper. Combine until the sauce is uniform in color and texture.

Taste and adjust the seasoning, adding more buffalo sauce for heat or extra yogurt or ranch to mellow it.

This seasoned mixture is the flavor backbone of the dip.

Coat the Chicken

Place the finely shredded cooked chicken breast in a large mixing bowl. Pour the buffalo sauce mixture over the chicken. Use a spatula to fold and toss the chicken until every piece is evenly coated.

Break up any larger chicken chunks so the dip stays scoopable and creamy rather than overly chunky in texture.

Add the Cheeses

Stir in half of the shredded part-skim mozzarella and half of the reduced-fat cheddar cheese. Fold gently until the cheeses are evenly distributed throughout the chicken mixture. This creates pockets of melty cheese within the dip once baked.

Reserve the remaining cheese for sprinkling on top to form a bubbly, golden crust.

Prepare the Baking Dish

Lightly grease a 9×9-inch baking dish with a small amount of oil or nonstick spray. Make certain the bottom and corners are coated so the dip doesn’t stick. This also makes serving and cleanup easier.

If using a different size dish, choose one with similar volume so the baking time stays accurate.

Spread and Top the Dip

Transfer the chicken mixture to the prepared baking dish. Use a spatula to spread it into an even layer, reaching into the corners. Sprinkle the remaining mozzarella and cheddar evenly over the top surface.

Distribute the cheese so every scoop gets a mix of gooey melted topping and creamy buffalo filling beneath.

Bake Until Bubbling

Place the baking dish in the preheated oven. Bake for 18–20 minutes, or until the dip is hot throughout and the cheese on top is fully melted and bubbling. Look for lightly golden spots on the cheese.

If needed, add a couple of extra minutes, but avoid overbaking to keep the dip creamy.

Rest, Garnish, and Serve

Remove the dish from the oven and let the dip rest for about 5 minutes. This brief resting time helps it thicken slightly and makes scooping easier. Sprinkle chopped green onion over the top for color and freshness, if using.

Serve the dip warm with veggies, whole-grain crackers, or chips for dipping.

Ingredient Swaps

• Use canned chicken breast instead of cooked chicken for a faster, budget-friendly option.
• Swap nonfat Greek yogurt with low-fat sour cream or skyr if Greek yogurt isn’t available.
• Replace reduced-fat cream cheese with regular or Neufchâtel cheese, and use any mild melting cheese (Monterey Jack, Colby, or a Mexican blend) in place of mozzarella/cheddar.
• For gluten-free, confirm your buffalo sauce and ranch are certified gluten-free.
• For lighter/less spicy dip, reduce buffalo sauce and increase Greek yogurt or ranch to taste.

You Must Know

– Make-Ahead • To prep the day before… assemble in the dish, cover tightly, and refrigerate up to 24 hours; when using from cold, plan on 5–8 additional minutes in the oven and watch for the same bubbly edges and hot center.

Chilling firms the mixture, so it simply needs extra time to warm through.

Serving Tips

• Serve with carrot sticks, celery, and cucumber slices for a crunchy, low-carb option.
• Offer alongside whole‑grain crackers, tortilla chips, or pita wedges for heartier dipping.
• Spoon over baked potatoes or sweet potatoes for a high‑protein, loaded potato twist.
• Use as a filling for lettuce wraps or mini bell peppers for bite-sized appetizers.
• Plate in a cast‑iron skillet and garnish with green onions for a cozy, pub‑style presentation.

Storage & Make-Ahead

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

Assemble it up to 24 hours ahead, cover, and bake just before serving, adding a few extra minutes if cold.

It also freezes well for up to 2 months.

Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in the microwave at 50% power, stirring every 30–45 seconds.

Or warm covered in a 325°F oven or over low stovetop heat, adding a splash of milk if thick.

Game Day Tailgate Traditions

Even before kickoff, I can smell game day in the air—grills firing up, the sharp tang of buffalo sauce clinging to the chill, and that familiar buzz of friends circling folding tables piled high with snacks.

That’s when I slide my bubbling pan of high protein buffalo chicken dip onto the table like it’s part of the starting lineup.

I’ve learned to keep it in a warm corner of the tailgate, right next to a mountain of crunchy veggies and sturdy chips.

There’s always that one friend who “just wants a taste” and ends up parked by the pan, scooping nonstop.

For me, refilling this dip between quarters has quietly become its own little tailgate ritual.

Final Thoughts

Give this high protein buffalo chicken dip a try the next time you’re craving something hot, cheesy, and satisfying.

Feel free to tweak the spice level, cheeses, or dippers to make it perfect for your taste and your crowd.

Frequently Asked Questions

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

Yes, you can, and I love doing it that way. Combine everything in the slow cooker, stir, then cook on low 2–3 hours, stirring occasionally until it’s creamy, hot, and irresistibly fragrant.

Is This Recipe Suitable for Kids or People With Low Spice Tolerance?

Yes, it’s suitable if you dial back the heat. I’d start with half the buffalo sauce, taste, then add more ranch or yogurt. My nieces love the milder, extra‑cheesy version with sweet bell pepper dippers.

How Can I Calculate Exact Macros and Calories per Serving for This Dip?

You can plug each ingredient’s brand and weight into a tracker like Cronometer or MyFitnessPal, then divide totals by eight servings. I do this while the dip bakes, savoring the spicy aroma drifting through my kitchen.

Can I Freeze Leftover Buffalo Chicken Dip for Longer-Term Storage?

Yes, you can freeze it. I cool leftovers completely, spoon them into airtight containers, then freeze up to three months. When I reheat, I thaw overnight, stir in a splash of yogurt, and bake until bubbly.

Is This Dip Safe to Leave Out at Room Temperature During a Party?

No, it’s not safe for more than 2 hours. I treat this creamy, cheesy dip like any perishable: I keep half chilled, rotate small warm servings, and refrigerate leftovers as soon as guests slow down.