Buffalo chicken dip is a game day and party favorite! It’s creamy, cheesy, and loaded with shredded chicken and buffalo sauce. Bake it in the oven until it’s hot and bubbly then serve it with tortilla chips, celery, and carrots and watch how fast it disappears!
Craving more hot and cheesy dips? Make my baked goat cheese dip, chicken enchilada dip, and baked mozzarella and marinara dip.
Buffalo chicken dip is always a favorite when I make it for family and friends. It’s great for game day, but honestly you can make it for any gathering and I guarantee it will be a hit! This is a great dip to make if you’re looking for an appetizer with protein in it. It’s also a nice option if you’re wanting something low-carb.
What makes my buffalo chicken dip unique is that instead of using ranch dressing like so many recipes call for, I replaced it with thick and creamy Greek yogurt. It’s a healthier swap and you’ll still get those ranch dressing flavors thanks to the dried spices and green onions in the dip.
I like to serve the dip with tortilla chips, crackers, carrots, and celery. The leftovers are just as delicious as the day you make it and they can be eaten hot or cold. You can also repurpose the dip and use it as filling for these Buffalo Chicken Stuffed Peppers.
Ingredient Notes
Cream cheese – Regular full fat cream cheese or low fat cream cheese can be used. I don’t recommend fat free. The cream cheese needs to be at room temperature.
Greek yogurt – Plain full fat Greek yogurt is best for this recipe. Using low fat or fat free will cause the dip to have a grainy texture after it’s baked. Fage Greek yogurt is what I always use.
Buffalo sauce – Use mild or hot depending on how spicy you want the buffalo dip to be. My favorite brands are Noble Made and Primal Kitchen.
Green onions – Green onions add a nice mild onion flavor. Yellow onion and white onion are too harsh and crunchy for this dip.
Garlic powder, onion powder – Adds a nice onion and garlic flavor without being overpowering. The buffalo sauce already has these flavors, so this just enhances it.
Cheese – Monterey Jack cheese and cheddar cheese are what I used, but Mozzarella and Colby Jack cheese would also work well.
Shredded chicken – Any cooked shredded chicken will work for this dip. You can also use rotisserie chicken, just be sure to remove the skin.
Tips for Making the Best Buffalo Chicken Dip
- The ingredients need to be at room temperature so that they combine together smoothly.
- Don’t substitute with fat-free dairy. The texture and taste won’t be the same. It’s important to use full fat Greek yogurt or it will curdle and separate during the baking.
- Shred the cheese yourself. Pre-shredded cheese contains starch and will change the consistency of the dip.
- Buffalo chicken dip can be made a day ahead of time. Let it sit out at room temperature for 30 minutes before baking it.
Substitutions and Variations
- Make the dip vegetarian by leaving out the chicken. You can also add a can of drained and rinsed cannellini beans.
- Add blue cheese crumbles to the top or mix them in. I recommend 1/3-1/2 cup.
- Swap chicken with cooked and crumbled ground beef.
Storage
Leftover buffalo chicken dip will keep in an airtight container in the fridge for up to 3 days. You can reheat the leftovers in the microwave or in the oven at 350° F. until warmed through. You can also eat the leftover dip cold.
I don’t recommend freezing the dip. Once defrosted the texture of the dairy won’t be the same.
More Buffalo Chicken Recipes
If you love the spicy flavors of buffalo sauce and buffalo chicken then you’ll love these unique recipes that incorporate them!
Preheat oven to 350° F. Spray a baking dish with cooking spray and set aside.
In a mixing bowl whisk together the cream cheese, Greek yogurt, buffalo sauce, green onions, garlic powder, and onion powder until smooth.
stir in the shredded chicken and half of the cheese with a rubber spatula. Pour the dip into the prepared baking dish and top it with the remaining cheese.
Bake for 20-25 minutes or until fully heated through. For a crisp cheesy top, switch the oven to broil for the last 3 minutes of baking. Top with extra sliced green onions and serve with tortilla chips, carrots, and celery.
Leftover dip will keep in an airtight container in the fridge for up to 3 days.
Calories: 272kcalCarbohydrates: 3gProtein: 23gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 87mgSodium: 724mgPotassium: 222mgFiber: 0.2gSugar: 2gVitamin A: 641IUVitamin C: 1mgCalcium: 221mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Buffalo Chicken Dipplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
