High-Protein Buffalo Chicken Dip with Greek Yogurt
Creamy buffalo chicken dip made with Greek yogurt, plenty of shredded chicken, cream cheese, and sharp cheddar for a protein-packed version that still tastes properly indulgent.
Ingredients
Buffalo Chicken Dip
- 3 cups cooked shredded chicken about 1 pound
- 1 cup plain Greek yogurt preferably 2% or 5%
- 4 ounces cream cheese softened
- 1/2 cup buffalo-style hot sauce such as Frank's RedHot
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese divided
- 2 scallions thinly sliced, divided
- 2 tablespoons crumbled blue cheese optional
For Serving
- Celery sticks carrot sticks, tortilla chips, or crackers
Instructions
- Preheat the oven to 375°F.
- In a large bowl, stir together the Greek yogurt and softened cream cheese until mostly smooth.
- Stir in the buffalo-style hot sauce, garlic powder, and onion powder.
- Fold in the shredded chicken, 3/4 cup of the cheddar cheese, and half of the sliced scallions until evenly combined.
- Spread the mixture evenly in a 1 1/2- to 2-quart baking dish and sprinkle with the remaining 1/4 cup cheddar.
- Bake for 18 to 22 minutes, until hot throughout and bubbling around the edges.
- Top with the remaining scallions and crumbled blue cheese, if using. Serve warm.
Notes
For the creamiest texture, use thick 2% or 5% plain Greek yogurt. Nonfat Greek yogurt can be substituted but will produce a slightly less rich dip. Rotisserie chicken is an excellent shortcut. For extra heat, increase the buffalo sauce by up to 2 tablespoons. Because the chicken, hot sauce, cheeses, and optional blue cheese can all be salty, taste before adding any additional salt.