High-Protein Baked Greek Yogurt Buffalo Chicken Dip
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We love a good dip around here and this creamy buffalo chicken dip is one to remember. With tender shredded chicken, tangy buffalo sauce and cheesy perfection, you cannot go wrong with this game day must-have.
Made with Greek yogurt and low-fat cream cheese instead of sour cream or mayo, this lightened-up version has all the spicy creamy flavor at a fraction of the calories and fat.
This is a favorite for Super Bowl at my house. Serve with pita chips, celery sticks or tortilla chips. Add my other favorite sides like 5 layer dip, cottage cheese spinach dip and fried dill pickle dip to complete the spread.
Why you’ll love this recipe:
- 19 grams of protein per serving.
- Perfect football season appetizer.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for Greek yogurt buffalo chicken dip.
- Boneless Skinless Chicken Breasts: use a rotisserie chicken, leftover chicken or canned chicken to save on time.
- Chicken Broth: to cook the chicken in.
- Low Fat Cream Cheese: or full fat for a richer dip.
- Medium Cheddar Cheese: mozzarella cheese or pepper jack cheese. I do not suggest substituting for low-fat cheese, as it does not melt properly for this dish.
- Plain Nonfat Greek Yogurt: you can use plain yogurt, but greek yogurt is creamier so will make a richer dip.
- Frank’s Hot Sauce: or your favorite hot sauce.
- Lite Maple Syrup: 100% pure maple syrup or honey.
Variations
- Add red bell pepper for some crunch.
- Top with green onions and blue cheese crumbles.
Dietary Modifications
- This recipe is gluten-free, as is.
- I do not suggest making this dairy-free.
How to make Greek Yogurt Buffalo Chicken Dip:
Step 1: Cook the chicken
For raw: Place the chicken and the chicken broth in the instant pot and pressure cook for 10 minutes. Remove and shred. For raw and frozen: Place the chicken and the chicken broth in the instant pot and pressure cook for 12- 15 minutes until cooked through. Remove and shred.
Step 2: Preheat
Preheat the oven to 350 degrees Fahrenheit. In a large bowl mix together 2 oz. cheddar cheese, Greek yogurt, cream cheese, buffalo sauce, maple syrup, seasonings, and chicken. Add the mixture to an oven-safe pan or an 8″ cast iron. Sprinkle the top with the remaining 1 oz. of shredded cheddar cheese.
Step 3: Bake
Bake at 350 degrees Fahrenheit for 30 minutes until the edges are bubbling and the center is hot.
Expert Tip!
Chicken shredding secret: use a hand mixer to shred! It takes 1 minute and makes perfectly shredded pieces.
Recipe FAQs
Serve your dip with carrot sticks, bell pepper, celery sticks, pita chips, tortilla chips or pieces of French bread.
Store any leftover dip in an airtight container in the fridge for up to three days. It reheats super well but is best served immediately.
The cast iron gives the edges a crispy cheesy crunch that you can’t get with a regular pan. However, if you don’t have a cast-iron or are not a bodybuilder and struggle to hold the dang thing, no worries. Use any oven-safe baking dish or casserole dish.
I used an instant pot because it’s super fast. No instant pot? Go old school and boil on the stovetop.
To boil, add chicken to a large pot with a tight-fitting lid. Cover with water and bring to a rapid boil. Boil chicken for about ten minutes, depending on the size of your chicken breasts. Internal temp should be 165 degrees Fahrenheit. Shred with two forks.
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Greek Yogurt Buffalo Chicken Dip
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Equipment
- Instant Pot
Ingredients
Chicken
- 1.5 lbs. boneless skinless chicken breast
- 1 cup chicken broth
Buffalo Dip
- cooked chicken
- 8 oz. 1/3 less fat cream cheese
- 3 oz. shredded cheddar cheese, 1 oz. on top
- 1/2 cup non-fat plain Greek yogurt 113 grams
- 1/2 cup Frank's Red Hot Sauce
- 2 Tbsp. lite maple syrup
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- green onions chopped, for garnish
Instructions
For the chicken
- Place the chicken and the chicken broth in the instant pot and pressure cook for 10 minutes, if fresh. If frozen, 12 minutes.
- Remove and shred.
For the dip
- Pre heat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mix together 2 oz. cheddar cheese, Greek yogurt, cream cheese, buffalo sauce, maple syrup, seasonings and chicken.
- Add the mixture to a cast-iron or oven-safe pan.
- Sprinkle the top with the remaining 1 oz. of shredded cheddar cheese.
- Bake at 350 degrees Fahrenheit for 30 minutes until the edges are bubbling and the center is hot.
- Remove from the oven and serve immediately with chips, vegetables, crackers or eat it by itself.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Use leftover or rotisserie chicken.
- Any oven-safe baking or casserole dish will work.
- No instant pot? Boil chicken for about ten minutes until internal temp of 165 degrees F.
Super excited to try this since I’ve stumbled on to your recipes! Would the measurements be the same (1.5lbs.) if you use rotisserie chicken or would it be less since I assume that’s for raw weight?
So good! A fam favorite!
Yum! I made this for a work potluck with some celery, carrots, and scoops. It did not disappoint! I had several people ask me what my “secret ingredient” was that made it so much better than the typical cream cheese, ranch, hot sauce dip. No one believed me when I told them it was a macro recipe….I will definitely be saving this one 🙂
Super easy, and so delicious! My husband loves it! Will be my go to App recipe!
This was super easy and delicious…even my hubby who says he hates Greek yogurt went back for thirds!