Greek Yogurt Buffalo Chicken Dip Without Cream Cheese: Tangy & Light

This easy buffalo chicken dip uses Greek yogurt instead of cream cheese. The tangy yogurt complements the buffalo flavor while keeping the dip creamy. You can make this bold, tangy Greek yogurt buffalo chicken dip with just 8 ingredients in about 15 minutes.

If you love bold, savory flavor, you’ll adore this Greek yogurt buffalo chicken dip. It offers the classic tang and heat of buffalo dip but swaps cream cheese for Greek yogurt, resulting in a lighter, still-creamy spread. Shredded cheddar and blue cheese add richness while a touch of mayo smooths the texture.

Greek yogurt brings a pleasant tang and keeps the dip from feeling heavy. Using rotisserie chicken makes the recipe fast and simple—about 15 minutes from start to finish. Slow cooker instructions are also included for an easy party-ready option.

Recipe ingredients

Ingredient notes

• Greek yogurt: Full-fat Greek yogurt gives the best creamy texture, but low-fat works if preferred.
• Red onion: Any onion can be substituted if you don’t have red onion.
• Cheddar cheese: Freshly shredded cheddar melts more smoothly than pre-shredded varieties, which sometimes contain anti-caking agents.

Step by step photos

Below is a concise step-by-step guide with photos showing how to make buffalo chicken dip without cream cheese.

1. Finely chop the garlic and red onion and set aside.

2. Shred the rotisserie chicken into bite-sized pieces and grate the cheddar.

3. In a medium saucepan, pour in the hot sauce, then add shredded chicken, cheddar, blue cheese, mayo, onion, and garlic.

4. Heat over medium-low for 3–4 minutes, stirring frequently, until the cheddar melts and the chicken is warmed through. Avoid letting the mixture simmer — keep it gently warm.

5. Turn off the heat and remove the pan from the burner. In a small bowl, temper the Greek yogurt by stirring in about 1 cup of the hot mixture, then add the yogurt back to the saucepan and mix until smooth.

6. The finished dip should be lusciously creamy and ready to serve with chips, crackers, or vegetable sticks.

Tips and tricks

• The recipe calls for 1/3 to 1/2 cup of hot sauce. Use 1/3 cup for milder heat or 1/2 cup for a spicier dip. Start with 1/3 cup and taste, then adjust if needed.
• If the dip cools too much after adding yogurt, gently warm it over the lowest heat for 2–3 minutes, stirring frequently. Do not simmer or allow the yogurt to curdle.

Additions and substitutions

This simple recipe is flexible. Ideas to customize:

• Use any leftover cooked chicken instead of rotisserie—3 1/2 cups (425 g) shredded chicken is needed.
• Swap yellow or white onion for red onion if preferred.
• Replace cheddar with another well-melting cheese like Monterey Jack or Colby.
• Omit blue cheese if you don’t enjoy it, or replace it with extra cheddar.
• Add extra garlic, green onions, or bacon crumbles for more flavor and texture.

Serving suggestions

• Garnish with additional shredded cheddar, blue cheese crumbles, and chopped red or green onions for color.
• Serve with chips, crackers, pita, or crisp celery and carrot sticks.
• The dip is enjoyable warm, at room temperature, or cold. Cold dip will be firmer and works well spread on crusty bread.

Storage and reheating

• Store leftovers in a covered container in the refrigerator for 3–4 days when made with fresh ingredients.
• Freezing is not recommended because Greek yogurt can separate when thawed.
• Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave at 50% power in one-minute intervals, stirring between each interval. Avoid overheating to preserve creaminess.

Crock pot (slow cooker) instructions

The slow cooker is a convenient option when preparing for a party. Follow these steps:

• Place all ingredients except the Greek yogurt into the slow cooker and stir to combine. Cook on low for 1 hour, or until the cheddar has melted and the chicken is warmed through. Stir to combine.
• Switch the slow cooker to the “warm” setting.
• Temper the yogurt by mixing about 1 cup of the warm chicken mixture into the yogurt, then stir the tempered yogurt back into the slow cooker.
• Keep the dip on “warm” for 2–3 hours, as long as it stays above 140°F for food safety. Full-fat Greek yogurt is recommended if you plan to keep the dip warm for longer periods.

Recipe FAQs

Recipe