Greek Yogurt Buffalo Chicken Dip

Greek yogurt buffalo chicken dip FI

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!


Units Scale
  • 3 1/2 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)
  • 1/2 cup (60 g) blue cheese crumbles
  • 1/3 - 1/2 cup (79 - 118 ml) Frank's RedHot Original Hot Sauce
  • 1/3 cup mayonnaise (75 g)
  • 1 small (or 1/2 large) red onion
  • 1 clove garlic


  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 1/3 cup; for a more spicy dip, use the full 1/2 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.)


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 1/2 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 1/3 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.


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