This healthier buffalo chicken dip is going to be a huge hit at your next gathering. Made with Greek yogurt and lightened up just a touch.
Doesn’t matter time or place, buffalo chicken dip is always a good idea.
I believe it was our friends in Pennsylvania that turned us onto the goodness that is buffalo chicken dip – always at any party or gathering they hosted. Then one year I suggested Drew make it for his family’s Christmas. I’ll be honest and say his first version was not up to my standards (as a food blogger). If I recall correctly, there was almost an entire bottle of ranch dressing in his recipe. It doesn’t help that ranch dressing is one of my least favorite things. Regardless of my opinion though, the buffalo chicken dip didn’t last long. Apparently most people don’t mind ranch and I am just a hater.
Without completely bashing his first version but also wanting to actually enjoy the buffalo chicken dip for next time, let’s just say I couldn’t help but offer up some suggestions for our next rendition.
Notice how it now has become “our” recipe instead of “his” recipe. Hee-hee.
Anyways, we’ve been making this healthier buffalo chicken dip for a couple of years now so I thought it was about time I share it with you!
Lightened Up Buffalo Chicken Dip
What you need
- shredded chicken
- buffalo hot sauce
- cream cheese
- Greek yogurt
- mozzarella (can omit)
- blue cheese (can omit)
- ranch seasoning (I like Simply Organic)
How to prepare the chicken
There are several different routes you could go to prepare the chicken. I like to use chicken breast that I can cook myself. You can use the slow cooker, a pressure cooker or even poach it (boiled in water).
Slow Cooker Method: Place chicken breast in slow cooker with enough water or broth to cover most of the chicken breasts. Cook on high for 4 hours. Remove chicken breasts from slow cooker liquid and shred. (Discard liquid.)
Instant Pot Method: Place chicken breasts on trivet and add 1 cup water or broth to pot. Using Manual mode, cook on High pressure for 8 minutes and natural release (about 10 minutes). Remove chicken breasts with tongs and shred. (Discard liquid.)
Poached Method: Place chicken breasts in large pot of boiling water. Boil chicken breasts for about 8 minutes, or until internal temperature of chicken has reached 165ºF. Remove chicken with tongs and shred.
KITCHEN HACK: If you have a stand mixer with fitted paddle attachment, you can shred the chicken that way! Super quick and no hands required.
Another option you have is to pick up a rotisserie chicken prepared at the grocery store for you. Sometimes they even have it pre-shredded which can be great if you’re looking to cut down on a couple of steps.
NOTE: Personally, I wouldn’t use canned chicken just because I don’t think the texture is as good as freshly cooked and shredded. If you don’t mind it and are looking for another alternative, feel free to go that route.
How to make the buffalo chicken dip
SLOW COOKER METHOD: Once the chicken is shredded, place the cream cheese in the bottom of the slow cooker, top with chicken, ranch seasoning, blue cheese and mozzarella, then add Greek yogurt, buffalo sauce. Spread the yogurt and sauce together over the chicken and cook on low for 2 hours. Stir the mixture together at the 1 hour mark and continue cooking on low for another hour or so.
OVEN METHOD: Preheat oven to 350ºF and grease 8×8 baking dish. In large bowl mix together cream cheese, Greek yogurt, ranch seasoning and blue cheese plus mozzarella (with sturdy spatula or electric mixer). Stir in buffalo sauce and chicken until combined. Transfer to greased baking dish and bake for about 25 minutes. Option to top with more mozzarella cheese with the last 5 minutes of baking time.
Ways to Enjoy this healthier Buffalo Chicken Dip
- With chips, of course
- Cut Veggies like celery, carrots, bell peppers
- In a wrap
- On top of salad greens
However you decide to enjoy it, I can guarantee this won’t last long.
Let me know if you try this recipe by leaving a comment and review on the blog. I love hearing from you and it helps others find the recipe too!
Xx Ashley
How to Make…
Lightened Up Buffalo Chicken Dip
This buffalo chicken dip is going to be a huge hit at your next gathering. Lightened up with Greek yogurt but still packed with flavor. Gluten-free and keto-friendly.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 16 servings 1x
- Scale:
Ingredients
- 3 cups shredded chicken breast (about 16oz pre-cooked)
- 1oz ranch seasoning packet (I like Simply Organic)
- 4oz cream cheese (full fat or reduced both work)
- 1 cup plain Greek yogurt (I like 2%)
- 1/2 cup buffalo hot sauce
- 1 cup part-skim shredded mozzarella
- 1/2 cup blue cheese*
Instructions
SLOW COOKER METHOD
Place the cream cheese in the bottom of the slow cooker, top with shredded chicken, ranch seasoning, blue cheese and mozzarella, then add Greek yogurt, buffalo sauce. Spread the yogurt and sauce together over the chicken and cook on low for 2 hours. Stir the mixture together at the 1 hour mark and continue cooking on low for another hour or so. Serve warm with chips and veggies.
OVEN METHOD
Preheat oven to 350ºF and grease 8×8 baking dish. In large bowl mix together cream cheese, Greek yogurt, ranch seasoning and blue cheese plus mozzarella (if using) with sturdy spatula or electric mixer. Stir in buffalo sauce and shredded chicken until combined. Transfer to greased baking dish and bake for about 25 minutes. Option to top with more mozzarella cheese with the last 5 minutes of baking time. Serve warm with chips and veggies.
Recipes Notes:
See how to prepare shredded chicken in post.
*Feel free to omit blue cheese if it’s not your thing. You can also omit the mozzarella if you prefer.
Total cook time for the making this buffalo chicken dip will depend on method used. Slow cooker will take about 3 hours. Oven method total time will take about 40 minutes.
Nutrition info approximate based on ingredients listed; full fat cream cheese and 2% Greek yogurt.
Nutrition Information:
- Serving Size: 1/16
- Calories: 113
- Sugar: 0g
- Sodium: 385
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 30
Love this recipe? Pin it to make later.
Rate this Recipe