Buffalo Chicken Dip (Without Cream Cheese)

Chip being dipped into Buffalo chicken dip.

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5 from 3 votes

Buffalo Chicken Dip (Without Cream Cheese)

Prep Time5

Total Time5

Servings: cups

Calories: 179kcal

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

US Customary - Metric

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.

Notes

Make Ahead

This 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.

Leftovers

Store leftovers in an airtight container (or covered in the baking dish) in the refrigerator for up to 3 days.

Nutrition