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    Home » Recipes » Appetizers

    Greek Yogurt Buffalo Chicken Dip (without Cream Cheese)

    Published: Feb 16, 2023 by Kate · This post may contain affiliate links

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    bowl of buffalo chicken dip with recipe title at top.
    collage of buffalo chicken dip with chip being dipped at top and bowl of buffalo chicken dip at bottom with recipe title in the center.
    bowl of buffalo chicken dip with chip being dipped inside and recipe title at the top.

    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!

    hand scooping chip into bowl of buffalo chicken dip with veggies and chips on the side.

    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

    Recipe ingredients

    ingredients for recipe on white background with text labels.

    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.

    garlic being finely chopped on cutting board.
    red onion being finely chopped on cutting board.

    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.

    cheese being shredded with box grater.
    chicken being shredded by hand over a small bowl.

    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.

    hot sauce being poured into a saucepan.
    shredded chicken being added into saucepan with hot sauce inside.
    cheese being added to saucepan.

    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.

    Greek yogurt buffalo chicken dip in saucepan before yogurt is added.

    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.

    small bowl of yogurt being mixed with some buffalo chicken dip with saucepan of dip on the side.
    Greek yogurt being stirred into saucepan full of buffalo chicken 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!).

    saucepan of buffalo chicken dip with wooden spoon inside the pan.

    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

    What temperature should I serve buffalo chicken dip?

    This dip tastes great warm, at room temp, or even cold! When served cold, the texture is more like a spread.

    Can I use low fat yogurt?

    Yes, you can make Greek yogurt buffalo chicken dip with low fat Greek yogurt.

    That being said, I still recommend making this dip using full-fat Greek yogurt. The full-fat yogurt is more forgiving, because the higher fat content will help protect it from separating when heated.

    However, I have also tested this recipe using low fat yogurt, which also worked well and tasted great. Just be sure not to overheat the dip!

    Can you bake the dip instead of using the stove top?

    I tested a baked version of this Greek yogurt buffalo chicken dip. However, the heat from the oven was too intense, which caused the yogurt to separate and lose its creamy texture. Therefore, I recommend sticking with the stove top or slow cooker methods.

    Can I make Greek yogurt buffalo chicken dip in the slow cooker?

    Yes, it's easy to make this dip in the slow cooker. The trick is to warm the ingredients gently using the "low" setting, and then moving the crock pot to "warm" when adding the yogurt. This will help keep the yogurt from overheating and separating.

    For more detailed instructions, see the Crock pot (slow cooker) instructions section above.

    bowl of Greek yogurt buffalo chicken dip with chips and carrots on the side.

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    If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!

    Print

    📖 Recipe

    Greek Yogurt Buffalo Chicken Dip

    Greek yogurt buffalo chicken dip FI
    Print Recipe
    Pin Recipe

    This buffalo chicken dip without cream cheese uses Greek yogurt instead, which gives the dip a wonderfully tangy flavor and creamy texture! This easy dip recipe can be made with only 8 basic ingredients, in only 15 minutes. This recipe also includes directions for the crock pot!

    • Author: Kate
    • Prep Time: 10 minutes
    • Cook Time: 5 minutes
    • Total Time: 15 minutes
    • Yield: 8 servings 1x
    • Category: appetizer
    • Method: stove top
    • Cuisine: American
    • Diet: Gluten Free

    Ingredients

    Units Scale
    • 3 ½ cups (425 g) shredded rotisserie chicken (from about 1 rotisserie chicken, see note 1)
    • 1 cup (240 g) plain full-fat Greek yogurt (see note 2)
    • 1 cup (113 g) shredded cheddar cheese (preferably freshly shredded)
    • ½ cup (60 g) blue cheese crumbles
    • ⅓ - ½ cup (79 - 118 ml) Frank's RedHot Original Hot Sauce
    • ⅓ cup mayonnaise (75 g)
    • 1 small (or ½ large) red onion
    • 1 clove garlic

    Instructions

    1. Finely chop the red onion and garlic. Set aside.
    2. Shred the rotisserie chicken into bite-sized pieces, discarding the skin and bones. Set aside.
    3. Add the Frank's hot sauce to a medium saucepan. (For a more mild dip, use only ⅓ cup; for a more spicy dip, use the full ½ cup.) Then add the shredded chicken, onion, garlic, shredded cheddar, blue cheese crumbles, and mayo on top.
    4. Cook over medium-low heat for about 3 - 4 minutes, stirring frequently, just until the cheddar cheese is melted and the chicken is warmed through (do not allow the mixture to come up to a simmer).
    5. Turn the heat off the stove and remove the saucepan from the hot burner. 
    6. Add the Greek yogurt to a small bowl. Gradually mix in about 1 cup of the chicken mixture to the yogurt (this tempers the yogurt to help prevent it from curdling when added to the hot dip). Add the tempered Greek yogurt into the saucepan and stir to combine.
    7. If the dip has cooled down too much for your liking after adding the yogurt, put the saucepan back on the stove and heat on the lowest setting for 2 - 3 minutes, stirring frequently. (Again, do not allow the mixture to simmer, just gently warm it. This will preserve the creamy texture of the Greek yogurt.)

    Notes

    If you don’t want to use rotisserie chicken, you can use any boneless, skinless leftover chicken, (white and/or dark meat), or cook your own. You will need 3 ½ cups (425 g) of cooked, shredded chicken. 

    I recommend using full-fat Greek yogurt for the best texture and creaminess, but the recipe will also work with low-fat Greek yogurt.

    Crock Pot (Slow Cooker) instructions:

    • Place all the ingredients, except the Greek yogurt, into the slow cooker. Stir 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 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 (check with an instant-read thermometer).

    The nutrition information below is an estimate only, using ⅓ cup Frank's RedHot and full-fat Greek yogurt. The nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

    Nutrition

    • Serving Size: ⅛ recipe
    • Calories: 238
    • Sugar: 1 g
    • Sodium: 941 mg
    • Fat: 12.6 g
    • Saturated Fat: 3.3 g
    • Carbohydrates: 3.8 g
    • Fiber: 0.2 g
    • Protein: 22.5 g
    • Cholesterol: 18 mg

    Keywords: Greek yogurt buffalo chicken dip, Buffalo chicken dip without cream cheese

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    Hi there, I'm Kate! I create quick and easy recipes for people who like to cook but are short on time and energy (like me!). I love comfort food, family recipes, and anything with cheese.

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