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buffalo chicken dip variation

Buffalo Chicken Dip (No Cream Cheese)

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 medium mixing bowl
  • 1 whisk or spoon
  • 1 9x9 inch baking dish (or similar size oven-safe dish)
  • 1 measuring cup set
  • 1 Oven

Ingredients
  

  • 2 cup cooked chicken shredded
  • 1 cup plain Greek yogurt full-fat
  • 1 cup sour cream full-fat
  • 1 cup shredded cheddar cheese divided
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup buffalo hot sauce
  • 1/4 cup ranch dressing
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika optional
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt or to taste
  • 2 tablespoon chopped green onions optional, for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Add Greek yogurt, sour cream, buffalo hot sauce, ranch dressing, garlic powder, onion powder, smoked paprika, black pepper, and salt to the mixing bowl.
  • Whisk or stir the mixture until it becomes completely smooth and well combined.
  • Fold in the shredded chicken, 3/4 cup of the shredded cheddar cheese, and all of the mozzarella cheese until evenly distributed.
  • Transfer the mixture to the baking dish and spread it into an even layer.
  • Sprinkle the remaining 1/4 cup shredded cheddar cheese evenly over the top.
  • Bake in the preheated oven for 18–20 minutes, or until hot and bubbly around the edges.
  • Remove the dish from the oven and let the dip rest for 5 minutes to thicken slightly.
  • Garnish with chopped green onions, if using.
  • Serve warm with tortilla chips, celery sticks, carrot sticks, or crackers.

Notes

For best texture, use full-fat yogurt and sour cream so the dip stays rich and doesn’t turn watery, and be sure the chicken is well-drained and not overly saucy before mixing it in. You can adjust the heat level by using more or less buffalo sauce or mixing in a bit more ranch if it’s too spicy. This dip can be assembled ahead, covered, and refrigerated for up to a day; just add a few extra minutes to the baking time if it goes into the oven cold. Leftovers reheat well in the oven or microwave, and you can repurpose them by stuffing into tortillas, topping baked potatoes, or spooning over nachos.
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