Greek Yogurt Buffalo Chicken Dip (Slow Cooker & Oven Option)

Enjoy a healthier version of buffalo chicken dip with this easy slow cooker recipe. Made with fresh ingredients and served with blue cheese and green onions, it's perfect for game day!

Why You'll Love This Healthy Greek Yogurt Buffalo Chicken

This Greek yogurt buffalo chicken dip is made with simple, fresh ingredients everyone will love. We swap traditional buffalo sauce for a cleaner version, use Greek yogurt with fresh herbs instead of ranch dressing, and freshly grate the cheddar cheese. It’s still that simple yet classic cream cheese dip that everyone loves but with cleaner ingredients. For more game-day appetizers, check out my baked spinach artichoke dip without mayo, cowgirl caviar, and gluten-free bacon-wrapped jalapeno poppers. Here are some more reasons why you will love this healthy buffalo chicken dip recipe:

• Healthier buffalo chicken dip ingredients: This rich, delicious dip recipe is full of flavor and is made with simple ingredients. We always get rave reviews.
• Higher protein: The Greek yogurt, cheddar cheese, and chicken breast add a good amount of protein to this dip. 
• Easy to make and perfect for game days! This cheesy dip is great to serve at a Super Bowl party or during football season. Toss everything in the crockpot, set the timer, and stir every so often, that's it. The shredded chicken and freshly grated cheese take the longest time to prep, but you can prepare both in advance to save time. 

Greek Yogurt Buffalo Chicken Ingredients

You’ll need the following ingredients to make this healthy Greek yogurt buffalo chicken dip recipe:

• Chicken: Baking the skinless chicken breasts in the oven with a small amount of olive oil, salt, and black pepper creates the most tender and juicy shredded chicken. Chicken thighs or rotisserie chicken will work too. 
• Buffalo Sauce: You'll need 1 bottle of Primal Kitchens Buffalo Sauce, crafted with real ingredients like avocado oil and cayenne pepper. This medium heat sauce is gluten-free without cane sugar, corn syrup, or artificial sweeteners.
• Cheese: This creamy dip uses room temperature cream cheese and freshly grated sharp cheddar cheese. You could also use mozzarella cheese, colby-jack cheese, or pepper jack cheese. I highly recommend grating the cheese from a block instead of buying prepackaged shredded cheese. Preshredded cheese has preservatives that prevent the cheese from melting well. 
• Plain Greek Yogurt: This gives the dip a slight tang and adds extra protein.  For best results, I recommend using fullfat greek yogurt instead of nonfat greek yogurt for creamier results.
• Fresh Herbs & Spices: Instead of ranch seasoning we use fresh dill, fresh parsley, garlic powder, and onion powder, which add so much flavor. 
• Garnish: We love to garnish our buffalo dip with extra cheddar, sliced green onion, and a sprinkle of blue cheese crumbles. 

Find the printable recipe card with full instructions and measurements below.

How To Make Greek Yogurt Buffalo Chicken Dip

• Step 1: Bake and shred chicken. Preheat the oven to 425°F. Add the chicken breasts to a parchment-lined baking sheet. Coat the chicken in olive oil, then season with salt and black pepper. Bake for 20-25 minutes or until the chicken is fully cooked registering 165°F with a meat thermometer. Remove the chicken from the oven and let it rest for 5 minutes. Use two forks to shred the meat.
• Step 2: Prep the cheese. Shred the block of cheddar using a box grater or shredding attachment for a food processor or stand mixer. You want 2 cups of shredded cheese. Set aside ½ a cup of cheese to add at the end.
• Step 3: Add everything to the slow cooker. Place the cubed cream cheese, Greek Yogurt, 1 ½ cups of shredded cheddar cheese, buffalo sauce, shredded chicken, minced dill, minced parsly, garlic powder, and onion powder in the slow cooker on LOW heat for 2 hours, stirring every 30 minutes. After 2 hours add the remaining ½ cup of cheese to the top of the dip and continue to cook until melted, around 15-20 minutes.
• Step 4: Garnish and serve. Turn the slow cooker to WARM, and add sliced green onion and a sprinkle of blue cheese to the top of the dip. Serve with your favorite dippers.

Oven Baked Buffalo Chicken Dip

This crock pot buffalo chicken dip recipe can easily be made in the oven if you do not have a slow cooker. Here's how you make this easy dip in the oven:

1. Stir the ingredients together. Preheat the oven to 400°F.  In a large bowl, whisk all of the ingredients together, minus the chicken, until combined. Fold in the shredded chicken. 
2. Pour mixture into baking dish. Transfer to a greased 9-inch baking dish and smooth into an even layer. Top with extra cheese. 
3. Bake. Place the dish in the oven for 15-20 minutes, or until the cheese has melted and the sides start to bubble. Set oven to BROIL. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until the top is golden brown. Remove it immediately.
4. Serve. Garnish with green onion and blue cheese crumbles. Serve with tortilla chips and vegetables.

Expert Tips

• Do not use pre-shredded cheese. Preshredded cheese will not melt well in this recipe due to the preservatives and anti-caking agents, therefore I recommend buying a fresh block of cheese to shred. You can use a cheese grater or an attachment device like this  Fresh Prep Shredder KitchenAid Attachment. Assemble the attachment to your stand mixer with the 6mm coarse shredding blade. Add a bowl underneath the mixer to collect the cheese. Cut the cheese into 1-inch blocks, and with the mixer, on 3-4 speed, add the cheese to the tube which will pass through the shredder.
• Do not shred the chicken too thin. If you shred the chicken breasts too thin the dip may come off stringy and unappealing. 
• Prep the ingredients ahead of time. You can prepare the baked chicken and shredded cheese in advance. Store the leftover chicken and cheese in an airtight container, in the refrigerator until ready to use. 

Storage Instructions

• Storage: Any leftover dip can be stored in an airtight container in the refrigerator for 3-4 days. 
• Reheating: Reheat leftover buffalo chicken dip in the microwave until warm.

FAQ

More Recipe's You'll Love

I hope you love this healthy Greek yogurt buffalo chicken dip recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

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