Lighter Buffalo Chicken Dip Recipe


  • 12.5 oz can cooked chicken breast (or 1.5 cups shredded rotisserie chicken)
  • 8 oz light cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/2 cup Frank’s Red Hot Sauce (or your preferred hot sauce)
  • 1/4 cup crumbled blue cheese (optional, or substitute with shredded cheddar)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ranch seasoning (optional, but adds a nice flavor)
  • Celery sticks, carrot sticks, tortilla chips, or crackers for serving


Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C). Grease a small baking dish (an 8×8 works well).

Shred the Chicken: If using canned chicken, drain it. Shred the chicken with two forks.

Mix the Base: In a large bowl, combine the softened cream cheese, Greek yogurt, hot sauce, garlic powder, onion powder, and ranch seasoning (if using). Mix until well combined and creamy.

Add Chicken and Blue Cheese: Stir in the shredded chicken and crumbled blue cheese (if using).

Bake: Transfer the dip mixture to the greased baking dish. Bake for 15-20 minutes, or until heated through and bubbly.

Serve Hot: Garnish with additional blue cheese crumbles and chopped green onions (optional). Serve immediately with an assortment of celery, carrots, tortilla chips, or your favorite dipping options.


  • Spice Adjustment: Customize the spiciness by adjusting the amount of hot sauce.
  • Creaminess: For extra creaminess, add a little more Greek yogurt.
  • Serving Size: This recipe works well as an appetizer for a small gathering. Double it for larger parties.
  • Make-Ahead: Prepare the dip up to the baking step, cover, and refrigerate. Bake as directed when ready to serve.


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