This 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 lighter shredded buffalo chicken dip.
Cheesy, spicy, creamy and in dip form? Yes, please! If you love this dip, you'll go crazy for my Buffalo Chicken Pasta, it's basically the same cheesy, spicy goodness turned into a cozy dinner. 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 bold, spicy flavors, you'll also enjoy my Creamy Chicken Taco Soup. It has a rich and zesty taco-inspired broth that's perfect for chilly nights.
If you love buffalo chicken, you will also love my Crispy Buffalo Chicken Sandwiches, Buffalo Chicken Drumsticks and Buffalo Chicken Tacos.
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Ingredients and Substitutions
- Cooked chicken. You will need 2 ½ cups of cooked 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. 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
Preheat the oven, remove the cream cheese from the fridge to allow it to soften and gather the tools needed to make this recipe.
Step 1: Mix the chicken with the cream cheese, yogurt and buffalo sauce. Combine the mixture with the remaining ingredients, aside from cheddar cheese.
Step 2: Add the dip to a cast iron pan or other baking dish. Top with the remaining cheese and bake until golden and bubbling.
Recipe FAQs
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 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 8x8 inches. 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.
This no-ranch buffalo chicken dip should not sit out at room temperature for more than 2 hours.
Yes! This version skips both blue cheese and mayo. The Greek yogurt and cream cheese make the dip creamy and satisfying without being too heavy.
Sarah's 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. Hard cream cheese will be much more difficult to mix.
- 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!
Serving Suggestions
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. Hosting a party? Pair this with my Old-Fashioned Mac and Cheese or Honey Buffalo Wings for a game-day spread everyone will rave about.
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 like with my baked chicken enchilada dip!
Storage & Reheating
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.
More Dip Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Buffalo Chicken Dip (No Ranch)
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See the full post for extra tips and photos
Ingredients
- 2 ½ cups cooked chicken breasts, shredded or diced
- 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.
Sarah's 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. Hard cream cheese will be much more difficult to mix.
- 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!
- 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.
Brandi Flett says
Love this recipe, I use sour cream and it still tastes great!
Sue P says
Delicious and devoured as quickly as it was to make this!
Anna says
Great and easy to follow recipe! Using reduced fat cream cheese and Greek yogurt makes it feel a bit healthier.
I brought it to a Friendsgiving party and everyone loved it!
Sarah Hill says
Hi Anna, thanks for making the dip. Happy everyone loved it!
A Hill says
Sarah made this for our superbowl party. It was a tremendous hit...so tasty!!
Sarah Holt says
Thanks Akeama!
Libby says
Do you have to cook it in a skillet? Can you cook it in the crock pot?
Sarah Holt says
Hi Libby, this recipe also works in any regular baking dish! I have not tested it in a crockpot, unfortunately, but you should be able to cook it on low for 2-3 hours or on high for 1-1 1/2 hours. Let me know how it comes out or if you run into any issues, I'm happy to help troubleshoot!
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 🙂