Greek Yogurt Buffalo Chicken Dip
This Greek Yogurt Buffalo Chicken Dip is easy and quick for football season. It only needs 30 minutes in the oven and you’ll have the perfect creamy, protein filled spicy dip to pair with your favorite chips and vegetables. Serve this at your next party or eat throughout the week as your meal prep.
Why you'll love this recipe
- Each serving has 19 grams of protein!
- You can make this Greek yogurt buffalo chicken dip for a party or just as your weekly snack.
- The Greek yogurt adds the perfect amount of creaminess with added protein.
- Easily customize the heat level with the hot sauce.
- You can eat this alone, served with chips and veggies or added to wraps, baked potatoes and nachos.
Can you make this dip ahead of time?
This Greek yogurt buffalo chicken dip reheats well but is best served immediately. We snack on leftovers through the week with crackers to dip and even put it over toasted bread as a spread.
Can I use pre cooked chicken?
Definitely! To make this recipe even quicker you can use a rotisserie chicken. I love the rotisserie chicken from Costco. Check out what else I pickup from Costco, here. The nutrition facts for the Greek yogurt buffalo chicken dip will change if you use a rotisserie chicken. You could also use baked or barbecued chicken breast as well. This recipe provides instructions for cooking the chicken in the instant pot prior to making the dip.
I am using almost 1 1/2 lbs. of chicken for this recipe. The only reason being my store has not had exact 1 1/2 lbs. packages lately. To be exact look for 1.6 lbs. when you pick up chicken breast to make this recipe. The recipe ingredients and steps will be the same with whatever weight you use but the protein will change up or down depending on the size of your chicken.
Does this dip taste like Greek yogurt?
Not even the slightest bit. The cheese, buffalo flavor and chicken blend very well with the Greek yogurt and you would never guess it was the main ingredient in this Greek yogurt buffalo chicken dip.
How do you cook the chicken in the instant pot?
Simply place the raw chicken in the instant pot, pour in the chicken broth, seal the lid and valve and pressure cook for 10 minutes. If your chicken is frozen cook for 12-15 minutes.
What instant pot do you have?
I have the Instant Pot 6qt Duo Pressure Cooker. I have honestly never used any other setting than “pressure cook.” We make all sorts of things in our Instant Pot like Creamy Chicken Enchilada Soup and Macro Friendly Chili. We have had this instant pot for years without any issues and I would suggest it. Makes the perfect chicken too for this Greek yogurt buffalo chicken dip.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Greek yogurt buffalo chicken dip.
Chicken: this recipe provides instructions for cooking raw chicken in the instant pot to shred but you can also use pre cooked chicken like a rotisserie chicken.
Cream Cheese: to limit the fat this recipe calls for 1/3 less fat cream cheese, you can use your favorite.
Cheddar Cheese: I am using medium cheddar cheese, shredded. You can use your favorite cheese but do note that the lower the fat of the cheese the less melty it gets so I would not suggest substituting here. Alternatively you could use less with a combination of laughing cow cheese wedges and cheese flavored seasoning. I have not tested that though.
Greek Yogurt: Fage is my favorite nonfat plain Greek yogurt to cook with. I find the taste is more subtle than others and mixes great in savory dishes.
Hot Sauce: this recipe calls for Franks Red Hot Sauce, you can use your favorite hot sauce in place of Franks.
Lite Maple Syrup: to spare some calories while adding some sweetness this recipe uses lite maple syrup. You can substitute with 100% pure maple or honey.
How to make Greek Yogurt Buffalo Chicken Dip:
Step 1: Cook the chicken
For fresh chicken breast:
Place the chicken and the chicken broth in the instant pot and pressure cook for 10 minutes. Remove and shred.
For frozen chicken breast:
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
Pre heat the oven to 350 degrees Fahrenheit.
Step 3: Mix the dip
In a bowl mix together 2 oz. cheddar cheese, Greek yogurt, cream cheese, buffalo sauce, maple syrup, seasonings, and chicken.
Step 4: Add to oven safe dish
Step 5: Bake
Bake at 350 degrees Fahrenheit for 30 minutes until the edges are bubbling and the center is hot.
Step 6: Serve
Remove from the oven and serve immediately with chips, vegetables, crackers or eat it by itself.
What to serve with this buffalo dip
Serve this Greek yogurt buffalo chicken dip with your favorite chips and vegetables or make some air fryer lavash or pita chips. This buffalo dip is great as a dip or even a spread on toasted bread. Make some mini crostini appetizers with this dip spread on top with chopped green onions and enjoy!
Nutritional Information Notes
This recipe makes approximately 1000 grams of Greek yogurt buffalo chicken dip which is approximately 100 grams per serving with 10 servings, or approximately 1/2 cup.
If you like this recipe be sure to check out some of our other easy snacks!
100 grams or 1/2 cup
“ohsnapmacros Greek Yogurt Buffalo
Greek Yogurt Buffalo Chicken Dip
- Instant Pot
- 1.6 lbs. Chicken Breast
- 1 cup Chicken Broth
- Cooked Chicken
- 8 oz. 1/3 less fat Cream Cheese
- 3 oz. Shredded Cheddar Cheese, 1 oz. on top
- 1/2 cup Nonfat Greek Yogurt 113 grams
- 1/2 cup Franks Red Hot Sauce
- 2 tbsp. lite Maple Syrup
- 1 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- Green Onions, chopped for garnish
For the chicken
- Place the chicken and the chicken broth in the instant pot and pressure cook for 10 minutes if fresh, 12 minutes if frozen. Remove and shred.
For the dip
- Pre heat the oven to 350 degrees Fahrenheit.
- In a bowl mix together 2 oz. cheddar cheese, Greek yogurt, cream cheese, buffalo sauce, maple syrup, seasonings, and chicken.
- Add the mixture to a oven safe pan or cast iron.
- 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.