I just made a Healthy Buffalo Chicken Dip that tastes like sinful hot wing dip but is shockingly light, and I dare you not to keep scrolling to see why.

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I’m obsessed with this Healthy Buffalo Chicken Dip because it tastes like all the guilty stuff but without the guilt. I crave the tangy zip from hot sauce and the tangy cream of plain nonfat Greek yogurt that somehow makes it bright, not heavy.

I bring it to every party and watch people go quiet as they dig in. Seriously, it disappears fast.

And I love that it’s one of my favorite Greek Yogurt Dips that actually satisfies the spicy wing itch without wrecking my day. Messy, loud, addictive.

Bring napkins. Worth every messy bite, every time.

No regrets here.

Ingredients

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Cooked shredded chicken: Classic protein base, hearty and satisfying, keeps it meaty and filling.
Plain nonfat Greek yogurt: Tangy creaminess that lightens the dip, it’s healthier than mayo.
Reduced fat cream cheese: Adds richness and thickness, makes the dip cozy and smooth.
Light ranch dressing: Herby comfort that tones down heat, basically the cool counterpoint.
Hot sauce: The heat engine, Frank’s gives that tangy burn you’ll keep coming back to.
Shredded reduced fat cheddar: Melty, cheesy pull that still feels a bit lighter.
Crumbled blue cheese: Funky sharp bites, optional but totally worth adding sometimes.
Garlic powder: Warm background flavor that never screams, just makes everything taste homey.
Onion powder: Adds savory depth, it’s subtle but keeps the dip interesting.
Salt and black pepper: Balances flavors, don’t skip or it’ll taste flat.
Chopped green onions: Fresh pop and color, adds crunch and a bright finish.

Ingredient Quantities

2 cups cooked shredded chicken (rotisserie or leftover chicken works best)

1 1/2 cups plain nonfat Greek yogurt

4 ounces reduced fat cream cheese, softened

1/2 cup light ranch dressing (or 1 packet ranch seasoning mixed into 1/2 cup yogurt)

1/3 cup hot sauce (Frank’s RedHot is classic, use more if you like it spicier)

1 cup shredded reduced fat cheddar cheese

1/4 cup crumbled blue cheese, optional but tasty

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper, to taste (start with about 1/4 teaspoon each)

2 tablespoons chopped green onions for garnish

How to Make this

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1. Preheat oven to 350°F. If your cream cheese isnt super soft, zap it in the microwave 10 to 15 seconds so it mixes easier.

2. In a large bowl stir together the Greek yogurt, softened cream cheese, and light ranch dressing until mostly smooth. A whisk or electric hand mixer helps get out lumps.

3. Add the hot sauce, garlic powder, onion powder, salt and pepper to the yogurt mixture and mix well. Taste and add more hot sauce or salt if you want it spicier or saltier.

4. Fold in the cooked shredded chicken until every bit is coated. Using rotisserie or leftover chicken works best because its juicy and flavorful.

5. Stir in about half (1/2 cup) of the shredded reduced fat cheddar so cheese is distributed through the dip. Reserve the rest for the top.

6. Transfer the mixture to a
1.5 to 2 quart baking dish and spread it evenly. Sprinkle the remaining cheddar on top and crumble the blue cheese over it if you are using it.

7. Bake for 20 to 25 minutes, until the dip is bubbling and the top is melted. If you like a browned top, pop it under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.

8. Remove from the oven and let rest 5 minutes. Sprinkle the chopped green onions over the top for color and fresh flavor.

9. Serve hot with veggie sticks, baked chips, whole grain crackers or celery. Leftovers keep in the fridge for 3 to 4 days and reheat in the microwave until warmed through.

Equipment Needed

1. 1.5 to 2 quart baking dish — for baking the dip and popping under broiler if you want a browned top
2. Mixing bowl, large — to stir the yogurt, cream cheese and seasonings together
3. Whisk or electric hand mixer — helps get rid of lumps from the cream cheese
4. Spatula or wooden spoon — for folding in shredded chicken and scraping the bowl
5. Measuring cups and spoons — for yogurt, hot sauce, spices and cheese amounts
6. Cheese grater — if you need to shred the cheddar fresh
7. Small bowl and fork — if you use ranch seasoning packet instead of bottled dressing
8. Oven mitts and a cooling rack or trivet — for safely removing and resting the hot dish
9. Knife and cutting board — to chop green onions and prep any dippers like celery or veggies

FAQ

Q: Can I make this dip ahead of time? A: Yes, totally. Mix everything except the cheddar on top, cover, and refrigerate up to 24 hours. When ready, add the cheese and bake until bubbly. It might be a tad thicker after chilling so stir in a tablespoon of milk if it seems too firm.

Q: What can I use instead of nonfat Greek yogurt? A: You can use regular full fat Greek yogurt for a creamier, richer dip. If you want lower dairy, try a plain dairy free yogurt but texture and tang will change a bit.

Q: Is there a way to make it less spicy? A: Yep. Cut the hot sauce to 1/4 cup and use mild ranch. Taste before baking and add more if you want heat. Remember the cheese and blue cheese add some bite too.

Q: Can I make this on the stovetop or in a slow cooker? A: Sure. For stovetop, warm gently in a skillet over low heat until everything melts together, stirring a lot. For a slow cooker set on low, mix ingredients and cook 1 to 2 hours until hot and melty, stirring before serving.

Q: What should I serve with it? A: Classic choices are celery sticks, carrot sticks, tortilla chips, pita chips, or toasted baguette slices. Crackers and pretzel thins work great too if you want something salty and crunchy.

Q: Can I freeze leftovers? A: You can, but texture changes a bit. Cool completely, freeze in an airtight container up to 2 months. Thaw in fridge overnight and reheat gently, stirring. You may want to add a splash of milk to loosen it back up.

Greek Yogurt Buffalo Chicken Dip (Hot Wing Dip) Recipe Substitutions and Variations

Chicken: shredded rotisserie can be swapped for 2 cups shredded leftover turkey, canned chicken (drained) or cooked ground chicken/turkey for a different texture.
Plain nonfat Greek yogurt: use plain lowfat yogurt, plain Skyr, or 1 1/2 cups sour cream for richer flavor if you don’t mind more calories.
Reduced fat cream cheese: swap with Neufchâtel, 4 oz light mascarpone, or 4 oz softened full fat cream cheese if you want it creamier.
Hot sauce: Frank’s is classic but you can use buffalo sauce, sriracha mixed with a little vinegar, or 1/3 cup cayenne sauce toned down with a tablespoon honey if it’s too hot.

Pro Tips

1. Warm the chicken a bit before mixing so it soaks up the yogurt and hot sauce better. Cold chicken can make the dip watery and bland.

2. If your cream cheese isnt perfectly soft, cut it into cubes and let it sit in the bowl while you measure other things. It blends smoother and faster that way and you get fewer lumps.

3. Taste as you go. Start with less hot sauce and salt than you think you need, then add more. Spiciness and saltiness concentrate after baking, so it’s easier to add than take away.

4. To get a creamier texture use an electric mixer for the base, but fold the chicken in by hand so it doesnt get shredded too fine. You want chunks not mush.

5. If you like a crisp top, broil for just 1 minute at the end and watch it the whole time. Otherwise cover with foil while baking to keep it extra moist and prevent browning.

Greek Yogurt Buffalo Chicken Dip (Hot Wing Dip) Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made a Healthy Buffalo Chicken Dip that tastes like sinful hot wing dip but is shockingly light, and I dare you not to keep scrolling to see why.

Servings

servings

Calories

267

kcal

Equipment: 1. 1.5 to 2 quart baking dish — for baking the dip and popping under broiler if you want a browned top
2. Mixing bowl, large — to stir the yogurt, cream cheese and seasonings together
3. Whisk or electric hand mixer — helps get rid of lumps from the cream cheese
4. Spatula or wooden spoon — for folding in shredded chicken and scraping the bowl
5. Measuring cups and spoons — for yogurt, hot sauce, spices and cheese amounts
6. Cheese grater — if you need to shred the cheddar fresh
7. Small bowl and fork — if you use ranch seasoning packet instead of bottled dressing
8. Oven mitts and a cooling rack or trivet — for safely removing and resting the hot dish
9. Knife and cutting board — to chop green onions and prep any dippers like celery or veggies

Ingredients

2 cups cooked shredded chicken (rotisserie or leftover chicken works best)
1 1/2 cups plain nonfat Greek yogurt
4 ounces reduced fat cream cheese, softened
1/2 cup light ranch dressing (or 1 packet ranch seasoning mixed into 1/2 cup yogurt)
1/3 cup hot sauce (Frank's RedHot is classic, use more if you like it spicier)
1 cup shredded reduced fat cheddar cheese
1/4 cup crumbled blue cheese, optional but tasty
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste (start with about 1/4 teaspoon each)
2 tablespoons chopped green onions for garnish

Directions

Preheat oven to 350°F. If your cream cheese isnt super soft, zap it in the microwave 10 to 15 seconds so it mixes easier.
In a large bowl stir together the Greek yogurt, softened cream cheese, and light ranch dressing until mostly smooth. A whisk or electric hand mixer helps get out lumps.
Add the hot sauce, garlic powder, onion powder, salt and pepper to the yogurt mixture and mix well. Taste and add more hot sauce or salt if you want it spicier or saltier.
Fold in the cooked shredded chicken until every bit is coated. Using rotisserie or leftover chicken works best because its juicy and flavorful.
Stir in about half (1/2 cup) of the shredded reduced fat cheddar so cheese is distributed through the dip. Reserve the rest for the top.
Transfer the mixture to a
5 to 2 quart baking dish and spread it evenly. Sprinkle the remaining cheddar on top and crumble the blue cheese over it if you are using it.
Bake for 20 to 25 minutes, until the dip is bubbling and the top is melted. If you like a browned top, pop it under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.
Remove from the oven and let rest 5 minutes. Sprinkle the chopped green onions over the top for color and fresh flavor.
Serve hot with veggie sticks, baked chips, whole grain crackers or celery. Leftovers keep in the fridge for 3 to 4 days and reheat in the microwave until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.