Name: Healthy Greek Yogurt Buffalo Chicken Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken breast; 1 cup plain Greek yogurt; 1/3 cup buffalo hot sauce; 1/2 cup reduced-fat cream cheese, softened; 1/2 cup shredded sharp cheddar cheese; 1/4 cup shredded mozzarella cheese; 1/2 cup finely grated carrots; 1/2 cup finely grated zucchini (moisture squeezed out); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and black pepper to taste; 1 tablespoon chopped fresh chives (optional, for garnish)

I make this Healthy Greek Yogurt Buffalo Chicken Dip when I want something creamy, spicy, and comforting without feeling too heavy. It’s packed with lean protein, hidden vegetables, and bold buffalo flavor, all blended into a warm, bubbly appetizer that I love serving for game days, parties, or even meal prep snacks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked shredded chicken breast

1 cup plain Greek yogurt

1/3 cup buffalo hot sauce

1/2 cup reduced-fat cream cheese, softened

1/2 cup shredded sharp cheddar cheese

1/4 cup shredded mozzarella cheese

1/2 cup finely grated carrots

1/2 cup finely grated zucchini (moisture squeezed out)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

1 tablespoon chopped fresh chives (optional for garnish)

Directions

I start by preheating my oven to 375°F (190°C) and lightly greasing a small baking dish.

In a large mixing bowl, I combine the softened cream cheese and Greek yogurt until the mixture is smooth and creamy. I stir in the buffalo sauce, garlic powder, onion powder, salt, and black pepper, making sure everything is well blended.

Next, I fold in the shredded chicken, grated carrots, grated zucchini, cheddar cheese, and mozzarella cheese until evenly combined. I spread the mixture into the prepared baking dish in an even layer.

I bake it for 20 to 25 minutes, until the dip is hot and bubbly around the edges. After removing it from the oven, I let it cool slightly before serving. If I feel like adding a fresh touch, I sprinkle chopped chives on top.

I like serving it warm with celery sticks, carrot sticks, bell pepper slices, tortilla chips, or toasted baguette slices.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Each serving contains approximately 210 kcal.

Variations

I sometimes swap the cheddar for pepper jack cheese when I want extra heat. If I prefer an even lighter version, I use low-fat cream cheese and part-skim mozzarella. For a spicier kick, I add a pinch of cayenne pepper or a few dashes of extra hot sauce.

When I want a smoother texture, I pulse the mixture briefly in a food processor before baking. If I’m making it for someone dairy-free, I experiment with dairy-free cream cheese and shredded alternatives, though the texture may vary slightly.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I’m ready to reheat, I warm a portion in the microwave in 30-second intervals, stirring in between, until heated through.

If I want to reheat a larger portion, I place it back in an oven-safe dish and warm it at 350°F (175°C) for about 10–15 minutes, or until hot and bubbly again. I avoid overheating so it stays creamy and doesn’t dry out.

FAQs

Can I make this dip ahead of time?

Yes, I often prepare the mixture a day in advance and store it covered in the refrigerator. When I’m ready to serve, I bake it fresh so it’s perfectly warm and bubbly.

Can I use rotisserie chicken?

I frequently use shredded rotisserie chicken to save time. It works perfectly and adds great flavor.

How do I keep the dip from becoming watery?

I make sure to squeeze as much moisture as possible from the grated zucchini before mixing it in. This helps keep the dip thick and creamy.

Is this dip low carb?

It can be low carb depending on what I serve it with. I usually pair it with fresh vegetables instead of chips when I want a lower-carb option.

Can I freeze this buffalo chicken dip?

I can freeze it, but I’ve noticed the texture may change slightly due to the dairy. If I freeze it, I thaw it overnight in the refrigerator and reheat gently for best results.

Conclusion

I love making this Healthy Greek Yogurt Buffalo Chicken Dip because it gives me all the bold, spicy comfort of traditional buffalo dip with a lighter, protein-packed twist. It’s simple, satisfying, and always a crowd-pleaser whenever I put it on the table.

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