This cast iron Buffalo Chicken Dip is everyone's favorite game-day snack or party appetizer. It's made with Greek yogurt, less fat cream cheese and no ranch for a healthier shredded buffalo chicken dip.
Cheesy, spicy, creamy and in dip form? Yes please! This cast iron buffalo chicken dip is my dream appetizer and snack. It's made with simple ingredients like shredded chicken, buffalo sauce and spices you already have in your pantry. This dip will be devoured in no time!
If you love buffalo chicken, you will also love my Crispy Buffalo Chicken Sandwiches, Air Fryer Buffalo Chicken Drumsticks and Instant Pot Buffalo Chicken Tacos.
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Why You'll Love this Recipe
- Healthy, real food ingredients. This buffalo chicken dip is made using simple ingredients made from real food and without blue cheese and ranch dressing.
- Simple and easy to make. This recipe requires minimal prep and comes together in just a few simple steps.
Ingredients and Substitutions
- Shredded chicken- you will need 2 ½ cups of shredded chicken breasts. You can boil, poach or bake the chicken beforehand or use rotisserie chicken, leftover chicken or even canned chicken.
- Buffalo sauce- your favorite buffalo sauce will work for this recipe. My favorites are the New Primal medium buffalo sauce and Wegman's brand buffalo wing sauce. The classic Frank's red hot will work great and can be found at most grocery stores.
- Cream cheese- to make this dip healthier and lower in fat, I recommend using lower or less-fat cream cheese.
- Greek yogurt- use plain Greek yogurt or sour cream if you prefer.
See the recipe card below for quantities and remaining ingredients.
Instructions
This healthier cast iron buffalo chicken dip is really easy to make, just a few steps!
- Prep. Preheat the oven, remove the cream cheese from the fridge to allow it to soften and gather the tools needed to make this recipe.
- Mix the chicken together with the cream cheese, yogurt and buffalo sauce.
- Combine the mixture with the remaining ingredients, aside from cheddar cheese.
- Sprinkle with the remaining cheese.
- Bake and broil until the cheese is bubbling and golden.
- Serve hot with chips, crackers and/or veggies!
Recipe FAQs
I highly doubt there will be any leftovers but if there are, store them in the fridge for 2-3 days and reheat in the microwave for about 2 minutes. You can also reheat in the oven at 350 degrees F until warm.
I don't recommend freezing the dip.
Yes! If you want to prepare the dip the morning of or the day before a party, you can. To make this ahead of time, follow steps 2 and 3 in the recipe card below. Prep the chicken and mix everything together in a bowl. Now, cover the bowl with foil or plastic wrap and store in the fridge until you are ready to bake.
Preheat the oven, transfer the dip to the skillet and bake as directed.
Nope! You can use any round, square or oval baking dish around 8x8inches. If you use a bigger dish, the dip will be thinner and you will need to reduce the cooking time.
For reference, I used a 10.25-inch cast iron skillet.
Serving
This dip is super versatile and can be served in many different ways! Serve it up with tortilla chips, potato chips, crackers, or celery and carrot sticks.
Spread it on top of crusty bread, on a pita or in a wrap with some greens. Honestly, you can always just dig in with a spoon!
Top Tips
- Use precooked shredded chicken or rotisserie chicken. This will make things easier as you don't have to cook the chicken before preparing the dip.
- Remove the cream cheese from the fridge about 30 minutes before to allow it to soften.
- Adjust the spice level. Use a milder buffalo sauce or use just ⅓ cup if you need to make the dip less spicy. You can also add more or a pinch of cayenne pepper if you love it spicier!
More Dip Recipes
🍳Recipe
Cast Iron Buffalo Chicken Dip (No Ranch)
Equipment
Ingredients
- 2 ½ cups shredded chicken breasts (cooked)
- 1 (8 ounce) block of reduced-fat cream cheese, softened
- ½ cup buffalo sauce
- ½ cup Greek yogurt
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon green onions, chopped
- ½ cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, mix the shredded chicken with the cream cheese, yogurt and buffalo sauce.
- Add in the spices and mozzarella cheese and stir until combined.
- Transfer the mixture to the cast iron skillet and spread evenly. Sprinkle with cheddar cheese.
- Bake for 20-25 minutes or until the cheese starts to bubble. Set the oven to Broil and broil for 2-3 minutes until the top is slightly golden.
- Remove from the oven, let cool for a few minutes and serve with tortilla chips and celery sticks.
Notes
- Use precooked shredded chicken or rotisserie chicken. This will make things easier as you don't have to cook the chicken before preparing the dip.
- Remove the cream cheese from the fridge about 30 minutes before to allow it to soften.
- Adjust the spice level. Use a milder buffalo sauce or use just ⅓ cup if you need to make the dip less spicy. You can also add more or a pinch of cayenne pepper if you love it spicier!
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Sarah Antal says
We love this recipe so much! It is MUCH better than the original version, and we love that it is all simple ingredients. Thank you so much!!
Sarah Holt says
Hi Sarah, so happy you love this dip! It's one of our favs also, can't wait to make it again for football season!!
Kim Mee says
Fabulously yummy!! A big hit
Thank you Sarah 💗
Sarah Holt says
Hi Kim, so happy you enjoyed it! One of my new favorites 🙂