Buffalo Chicken Dip with Greek Yogurt – No Cream Cheese

This easy buffalo chicken dip uses Greek yogurt instead of cream cheese. The tangy Greek yogurt complements the buffalo flavor and adds plenty of creaminess. You can make this bold and tangy Greek yogurt buffalo chicken dip with only eight ingredients, and in about 15 minutes.

If you love bold flavor, you’ll enjoy this Greek yogurt buffalo chicken dip. It delivers the savory, tangy punch you expect from a buffalo dip, with a pleasant kick of heat. Despite not using cream cheese, the dip is very creamy thanks to a base of Greek yogurt, a touch of mayonnaise, shredded cheddar and crumbled blue cheese.

Greek yogurt brings a bright tang and velvety texture to many recipes, and this dip is no exception. It’s a lighter alternative to cream cheese and adds an extra note of acidity that pairs beautifully with hot sauce and shredded chicken.

This recipe is fast and simple: just eight basic ingredients and a handful of pantry staples, plus pre-cooked rotisserie chicken. Using ready-cooked chicken cuts the active time down so you can have a warm, crowd-pleasing dip in roughly 15 minutes.

Below you’ll find ingredient notes, step-by-step instructions with photos, tips for success, slow cooker directions, serving suggestions, storage guidance and nutrition details. The method focuses on gently warming the ingredients and tempering the yogurt so the final dip stays smooth and creamy.

Recipe ingredients

Ingredient notes

• Greek yogurt: Full-fat Greek yogurt gives the best texture and is less likely to separate when warmed. Low-fat Greek yogurt can be used, but warm gently to preserve creaminess.
• Red onion: Any onion will work if you don’t have red onion; just chop finely so it blends well into the dip.
• Cheddar cheese: Freshly shredded cheddar melts more smoothly than pre-shredded varieties, which often contain anti-caking agents that can affect texture.

Step by step photos

Follow these steps to make buffalo chicken dip without cream cheese. Photos illustrate each stage so you can see what the mixture should look like as you go.

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

2. Grate the cheddar and shred the rotisserie chicken into bite-sized pieces, discarding skin and bones.

3. Add the hot sauce to a medium saucepan, then stir in the shredded chicken, cheddar, blue cheese, mayonnaise, onion and garlic.

4. Warm the mixture over medium-low heat for 3–4 minutes, stirring often, until the cheddar melts and the chicken is heated through. Avoid letting the dip simmer—just aim for a gentle warming so everything becomes velvety and combined.

5. Remove the pan from the heat. To prevent the yogurt from curdling, temper it: place the Greek yogurt in a small bowl and stir in about 1 cup of the hot chicken mixture. Then fold the tempered yogurt back into the saucepan until fully combined.

6. The finished dip should be luxuriously creamy and ready to serve with chips, crackers, slices of crusty bread, or crunchy vegetables.

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 more spice. Start with the lower amount if you’re unsure—it’s easy to add more after tasting.
• If the dip cools too much after adding the yogurt, return it to the stove over the lowest heat for 2–3 minutes, stirring frequently. Do not allow it to simmer, as excessive heat can cause the yogurt to separate.
• Full-fat Greek yogurt is recommended when keeping the dip warm for an extended period (for example, in a slow cooker) because it holds up better to gentle heat than low-fat versions.

Additions and substitutions

With only eight ingredients, this recipe is intentionally simple, but it adapts well to personal taste:

• Use any cooked, shredded chicken instead of rotisserie—about 3 ½ cups (425 g) total.
• Swap yellow or white onion for red onion if needed.
• Choose another melting cheese such as Monterey Jack or Colby in place of cheddar.
• If blue cheese isn’t your favorite, omit it or replace it with extra cheddar or a different crumbly cheese.
• Add extra garlic if you love that flavor, or fold in chopped green onions or bacon crumbles before serving for variety.

Serving suggestions

• Garnish with extra shredded cheddar, blue cheese crumbles, or chopped red onion. Sliced green onions add color and bite.
• Serve warm with chips, crackers, toasted pita, or raw vegetables such as celery and carrots.
• This dip is also enjoyable at room temperature or cold; chilled, it will be firmer and work well as a spread on crusty bread.

Storage and reheating

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Freezing is not recommended, because the yogurt’s texture will degrade when frozen and thawed.
• Reheat gently on the stovetop over the lowest heat, stirring frequently, or microwave at 50% power in one-minute increments, stirring between each interval. Avoid high heat to keep the texture smooth.

Crock pot (slow cooker) instructions

The slow cooker is a convenient option when you want the dip to warm steadily while you prepare other dishes. To make it in a slow cooker:

• Combine all ingredients except the Greek yogurt in the slow cooker and stir to combine. Cook on low with the lid on for about 1 hour, or until cheddar has melted and the chicken is warmed through. Stir until even.
• Switch the cooker to the “warm” setting. Temper the Greek yogurt by mixing in about 1 cup of the hot chicken mixture into the yogurt, then stir the tempered yogurt back into the slow cooker.
• You can keep the dip on the warm setting for 2–3 hours as long as it stays above 140°F for food safety. Use full-fat yogurt if holding the dip warm for a longer time.

Recipe FAQs

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