Greek Yogurt Buffalo Chicken Dip (without Cream Cheese)

This easy buffalo chicken dip uses Greek yogurt instead of cream cheese! The tangy Greek yogurt pairs so well with the buffalo flavor, and brings plenty of creaminess. You can make this bold and tangy Greek yogurt buffalo chicken dip with only 8 ingredients, and in only 15 minutes!

If you're a fan of bold flavor, you are going to absolutely love this Greek yogurt buffalo chicken dip! It's got all the flavors you are looking for in a buffalo chicken dip: it's super savory and tangy, with a punch of heat coming through.

And, it's also really creamy, even without using any cream cheese! Along with shredded cheddar and crumbled blue cheese, this easy dip uses Greek yogurt, plus a bit of mayo, to bring the creaminess.

I love the creaminess and tang Greek yogurt adds to recipes (see my recipes for Greek yogurt tuna salad and creamy tahini pasta with Greek yogurt!). And this dip is no different! It's not only a bit lighter than using cream cheese, it also adds that extra note of tanginess that works so well with the buffalo chicken flavor.

This buffalo chicken dip without cream cheese is also a breeze to make! You only need 8 basic ingredients, including pre-cooked rotisserie chicken. By using rotisserie chicken, the dip can be made in only about 15 minutes!

Finally, I am also including bonus slow cooker instructions. So, whether you choose to make this fabulous dip on the stove top or in the slow cooker, this easy and creamy Greek yogurt buffalo chicken dip will sure to be a big hit at your next get-together!

Jump to:

• Recipe ingredients
• Step by step photos
• Tips and tricks
• Additions and substitutions
• Serving suggestions
• Storage and reheating
• Crock pot (slow cooker) instructions
• Recipe FAQs
• Related recipes

Recipe ingredients

Ingredient notes

• Greek yogurt: this recipe works best with full-fat Greek yogurt, but you can also use low-fat Greek yogurt.

• Red onion: you can substitute any type of onion if you don't have a red onion.

• Cheddar cheese: since we want the cheddar to melt seamlessly into the dip, it's best to shred your own. Pre-shredded cheese has additives that can make the dip a bit grainy.

Step by step photos

Here is a step by step breakdown, with photos, showing you how to make buffalo chicken dip without cream cheese. If you'd like to see a slideshow on how to make this recipe, check out my web story!

1. The first step is to finely chop the garlic and onion. Set these aside for now.

2. Next, we can grate the cheddar cheese, and shred the rotisserie chicken. When prepping the chicken, be sure to discard all skin and bones, and shred the meat into bite-sized pieces.

3. After the ingredients are prepped, we can start to heat up the dip. First, pour the hot sauce into a medium saucepan.

Then, add the chicken, cheddar and blue cheeses, mayo, onion, and garlic.

4. Turn the stove on medium-low heat, and cook the dip ingredients for about 3 - 4 minutes, stirring frequently. You're just looking for the cheddar cheese to melt into the dip, and the chicken to be heated through. Try not to let the dip bubble. We just want everything melty and warm.

5. Now, we are ready to finish the dip by adding the Greek yogurt! Turn the stove off and move the saucepan off the hot burner.

Then, in a separate small bowl, mix a little bit of the hot dip in with the Greek yogurt. This tempers the yogurt so it is less likely to curdle when it hits the warm dip. (This is the same technique I used in my recipe for creamy hamburger potato soup!)

Next, add the tempered Greek yogurt back into the saucepan. Mix everything together to combine the yogurt with the rest of the dip.

6. When the Greek yogurt buffalo chicken dip is finished, it should look lusciously creamy and just ready to be dipped into with a chip, cracker, celery stick (or even a spoon!).

Tips and tricks

• The recipe instructions call for between ⅓ to ½ cup of the Frank's RedHot sauce. So, you can stick to ⅓ cup if you want a more mildly-spiced dip. Or, use the full ½ cup if you want it more spicy.

• If you're not sure how much hot sauce to add, start with the ⅓ cup. Then, you can taste the finished dip, and if you want more heat, you can add more at that point.

• If the dip cooled down too much for your liking after adding the Greek yogurt, you can put the saucepan back on the stove. Heat it for an additional 2 - 3 minutes over the lowest heat setting, stirring frequently.

• However, be sure to keep the dip from simmering. If the dip gets too hot, the yogurt can curdle, ruining the creamy texture.

Additions and substitutions

There are only 8 ingredients in this super easy recipe for Greek yogurt buffalo chicken dip. But, there is still room for some creative additions and substitutions! Check out these ideas on how to customize your dip:

• Rather than using rotisserie chicken, you can use any type of leftover chicken. You will need 3 ½ cups, or 425 grams, of shredded chicken.

• If you don't have a red onion, feel free to use a yellow or white onion instead.

• Instead of the cheddar cheese, you can substitute any type of cheese that melts well, such as Monterey Jack or Colby. Here is a great list of the best cheeses for melting!

• If you're not a fan of blue cheese, feel free to leave it out. Or, you can swap in extra cheddar or another cheese you really like.

• Are you a big garlic fan? Feel free to add in an extra clove (or two!).

• Finally, to dress up the dip even more, try mixing in some thinly-sliced green onion or bacon crumbles!

Serving suggestions

Here are some quick tips on how to serve up this creamy Greek yogurt buffalo chicken dip:

• Try garnishing the dip with more shredded cheddar, blue cheese crumbles, and chopped red onion. Sliced green onions also add a nice green color.

• The dip tastes great when served with chips, crackers, pita bread, and/or celery and carrot sticks.

• This dip tastes great warm, at room temperature, or even cold!

• If you want to serve the dip cold, just know it will have a much firmer texture. So, think more like a spread than a dip. This can taste excellent spread on crusty bread slices!

Storage and reheating

• The dip tastes the best when made and served fresh. However, any leftover dip can be stored in a covered container in the fridge for 3 - 4 days (as long as the ingredients were fresh when the dip was made).

• Because this dip contains Greek yogurt, I don't recommend freezing the dip. Greek yogurt's creamy texture will break down when frozen and thawed.

• To preserve the dip's creamy texture, you must reheat it gently.

• So, you can reheat it in a small saucepan set over the lowest heat setting, stirring frequently, until warmed through (do not simmer).

• Or, you can reheat the dip in the microwave. Place it in a microwave-safe bowl, and microwave it at 50% power, in one-minute increments, stirring in between. Again, for best results, try not to overheat the dip - just gently warm it.

Crock pot (slow cooker) instructions

You can make this Greek yogurt buffalo chicken dip either on the stove top or in the slow cooker. While I prefer using the stove top because you can control the heat better, the crock pot does free you up to focus on other things if you're prepping for a party, which is a very good thing!

So, here's how to make buffalo chicken dip without cream cheese in the slow cooker:

• Place all the ingredients, except the Greek yogurt, into the slow cooker. Stir the ingredients together to combine. Place on the lid and cook on low for 1 hour, or until the cheddar has melted and the chicken is warmed through. Stir the mixture again until evenly combined.

• Turn the slow cooker to the "warm" setting.

• Add the Greek yogurt to a small bowl. Temper the yogurt by gradually mixing in about 1 cup of the chicken mixture to the yogurt. Then add the yogurt mixture back into the slow cooker and stir to combine.

• The dip can be kept in the covered slow cooker on the "warm" setting for 2 - 3 hours, as long as the dip maintains a temperature above 140 degrees F (this is for food safety; you can check the dip periodically with an instant-read thermometer).

• If you are planning on keeping the dip warm in the slow cooker for a while, I especially recommend using the full-fat Greek yogurt, which will hold up better to the heat than low fat yogurt.

Recipe FAQs

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