Spicy, cheesy and packed with flavor, this healthier spin on Buffalo chicken dip is the hit of any party spread. Made without cream cheese, mayo or sour cream, it is a protein-packed version of a classic that is still every bit as creamy thanks to the Greek yogurt.
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It's no secret that I love Buffalo chicken wing flavor.
Inspiring all sorts of recipes on my blog from chili and pasta salad to nachos and even casserole, it is always a hit.
So I can't believe that it took me this long to share my go-to recipe for dip- the ultimate appetizer! (Though hot spinach dip is certainly in the running as well).
The truth is, I've been sitting on this recipe for a while, testing and retesting it. Because, with the number of versions of Buffalo chicken dip out there, I knew it needed to be perfect.
I'm confident you'll love it because it's:
- Quick and Easy. Perfect for entertaining, you can whip up this healthier buffalo chicken dip in less than 30 minutes or prepare it in advance and simply heat when it's time to serve.
- Crowd-Pleaser. With its tangy buffalo flavor and creamy, gooey texture, this dip is always a hit at any party or potluck and is the perfect appetizer for game day. It is great for dipping chips, veggies, crackers and more.
- Higher Protein: Thanks to the use of Greek yogurt and goat cheese instead of cream cheese and mayo, this dip packs about 19 grams of protein per half cup serving.
- No Cream Cheese, Mayo, Sour Cream or Ranch Dressing: Enjoy all the flavor of traditional buffalo chicken dip but from base ingredients of goat cheese, Greek yogurt and your own spices.
The Ingredients
- Greek Yogurt- Greek yogurt is my go-to swap in a variety of my recipes. Be sure to use full-fat (or at least 2%) for the best flavor and texture. If you don't have Greek yogurt, you can use sour cream if needed.
- Goat Cheese- Goat cheese adds creaminess and tangy flavor, eliminating the need for cream cheese.
- Lemon Juice- Just a splash adds tanginess to the dip. Use freshly squeezed for best flavor. If needed, you can sub with bottled lemon juice, apple cider vinegar or leave it out.
- Shredded Chicken- You can use leftover rotisserie chicken or simply poach boneless, skinless chicken breasts or thighs by boiling them in water and then shredding (see this tutorial for exactly how).
- Want to figure out exactly how much chicken to cook? See this guide to chicken measurements.
- Cheddar Cheese- Be sure to shred your own so that it melts well.
- Garlic Powder + Onion Powder- Adds flavor to the base of the dip since we aren't using ranch.
- Dried Parsley + Dried Dill Weed- If you have fresh of either, you can use 1 tablespoon finely chopped for each.
- Blue Cheese- I like to add a few crumbles for extra flavor. You can certainly omit it if you aren't a fan.
- "Frank's Red" Hot Sauce- For the "Buffalo" flavor. A similar cayenne pepper hot sauce can be used but the spice level may vary. If not using "Frank's", add less than is written, then taste and add as desired.
- Fine Sea Salt- Kosher or table salt will work as well; adjust to taste.
- Black Pepper
The Method
1. Prepare chicken. If you don't have shredded chicken on hand, place approximately ½ pound of boneless, skinless chicken breasts or thighs in a pot of water so that they are covered with at least 1 inch of water and simmer over medium heat until cooked through, about 12-14 minutes.
Once cooked, shred the chicken using forks or place in a large bowl and use a hand mixer.
2. Mix. In a large mixing bowl, use a hand mixer to whip the goat cheese with ¼ cup of Greek yogurt until fluffy.
Add the remaining Greek yogurt and mix until well combined.
Mix in the seasonings, hot sauce and lemon juice.
Fold in the chicken and half of the cheddar cheese and blue cheese (if using).
3. Bake. Spread the mixture into an 8x8 inch baking dish (or similar size) and cover with the remaining half of the shredded cheddar and crumbled blue cheese. Bake for 20-25 minutes at 350 F until the cheese is melted and bubbly.
*Don't overheat the dip as the Greek yogurt can curdle.
4. Enjoy! Serve with crackers, bread, veggies and any other favorite dippers.
Leftovers and Storage
Make Ahead: This healthy buffalo chicken dip can be fully assembled, covered with plastic wrap or a tight fitting lid and refrigerated up to 2 days in advance. When ready, bake as directed.
To Store: Store leftovers in an airtight container (or covered in the baking dish) in the refrigerator for up to 3 days.
To Reheat: Enjoy leftovers cold or reheat in the oven at 350 F for 15-20 minutes or microwave until warmed through.
Make it Your Own
- Bread Bowl: Cut 1 inch off the top of a sourdough loaf and then hollow it out (breaking the bread up into pieces to use for serving), leaving about ¾ inch (2 cm) thick shell. Fill with Buffalo dip, place the top back on and wrap with 2 layers of tin foil. Place on a baking sheet and bake for 40-50 minutes until heated through.
- Add Sautéed Vegetables: For extra flavor and texture, you can finely dice and sauté one yellow onion, 2 ribs of celery and 2 cloves of garlic and stir them in at the same time as the chicken.
Serving Ideas
- Crudite: Fresh cut vegetables such as celery, carrots, cucumber, peppers and radishes are delicious.
- Crackers: Such as whole grain crackers (I love Mary's brand), rice crackers or whatever you like best.
- Chips: Pita chips, tortilla chips or veggie chips are all tasty options.
- Bread: Try it with garlic bread, sourdough chunks, slice baguette or pita bread.
- And More: Pretzels, fries or even popcorn are all tasty too.
Tips for the Best Healthier Buffalo Dip
- Use full-fat Greek yogurt. Since we make this recipe without cream cheese or sour cream, we need to use full-fat Greek yogurt (at least 2%) for a creamy texture and rich dip.
- Don't Overheat. The Greek yogurt can curdle if it is overheated. Warm for the 25 minutes (max) until the cheese is melted and the dip is hot.
- Whip the goat cheese. Beat the goat cheese with just a bit of yogurt before incorporating it into the dip to ensure a smooth dip.
- Shred your own cheddar. Shredding cheddar cheese from a block ensures better melting compared to pre-shredded cheese.
- Serve it hot. For the best taste and texture, serve the buffalo chicken dip hot.
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Recipe Card
Buffalo Chicken Dip (Without Cream Cheese)
Ingredients
- 1 and ½ cup Greek yogurt full-fat for best flavor
- 4 oz goat cheese
- ½ cup Frank's Red hot sauce (reduce to ⅓ cup for a bit less spice)
- 1 tablespoon lemon juice
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoon dried dill
- 2 teaspoon dried parsley
- ¼ teaspoon fine sea salt plus additional to taste
- ¼ teaspoon ground pepper
- 1 and ½ cups shredded chicken
- 1 cup cheddar cheese shredded
- 2 tablespoon blue cheese crumbled, optional
Instructions
- If you don't have shredded chicken on hand, place approximately 1 pound of boneless, skinless chicken breasts or thighs in a pot of water so that they are covered with at least 1 inch of water and simmer over medium heat until cooked through, about 12-14 minutes, then shred.
- In a large mixing bowl, use a hand mixer to whip the goat cheese with ¼ cup of Greek yogurt until fluffy. Add the remaining Greek yogurt and mix until well combined.Mix in the seasonings, hot sauce and lemon juice.Fold in 2 cups of shredded chicken and half of the cheddar cheese and blue cheese (if using).
- Spread the Buffalo dip mixture into an 8x8 inch baking dish (or similar size) and cover with the remaining half of the shredded cheddar and crumbled blue cheese. Bake for 20-25 minutes at 350 F until the cheese is melted and bubbly. *Don't overheat as the Greek yogurt can start to curdle.
- Serve hot with vegetables, crackers, chips and more.
Myrna says
This is one our favourite snack night dishes. It is so flavourful and doesn’t leave you feeling blah like many cream cheese dishes do. We couldn’t get any goat cheese in our little town so I used ricotta and it was still delicious. Thanks for sharing
Janessa says
I'm so glad you liked this recipe! Thank you for your kind comment.
Carol says
One of our favorite snacks. I usually make 2 pans and freeze one. It freezes great Perfect for when someone shows up to watch a hockey or ball game. And tastes delicious. Thanks
Janessa says
So glad you like this recipe, Carol! Thank you for your kind review.