Greek Yogurt Buffalo Chicken Dip
A lighter, creamy buffalo chicken dip made with Greek yogurt and cottage cheese, perfect for game nights and potlucks.
I make this Greek yogurt buffalo chicken dip several times a month — it’s the lighter, tangy crowd-pleaser that shows up at game nights and casual potlucks when I want big flavor without the heavy cream cheese. It comes together quickly from pantry staples, stretches well for a group, and stays creamy thanks to cottage cheese and Greek yogurt. If you like fast, comforting chicken dishes, you might also enjoy this creamy chicken mac and cheese for another weeknight favorite.
Why you’ll love this dish
This version of buffalo chicken dip skips cream cheese but keeps the signature richness and tang. Using Greek yogurt and cottage cheese lowers the fat and ups the protein while still delivering that silky mouthfeel. It’s perfect for:
- Game-day spreads where you want something lighter but still indulgent.
- Weeknight dinners served with a green salad and chips.
- Families who want a kid-friendly spice level (adjust the hot sauce).
Nutritionally, the combo of Greek yogurt and cottage cheese gives more protein and fewer processed dairy fats than the classic dip, so it’s a smart swap when you want to keep flavor high and calories in check.
How this recipe comes together
Before you start: this is a straight-mix-and-heat recipe. You’ll blend the wet and seasonings, fold in shredded chicken, top with cheese, then either bake briefly or let a slow cooker warm it gently until bubbly. Expect about 10 minutes hands-on time and 20–30 minutes to finish in the oven, or 2 hours on low in a crock pot.
Quick process overview:
- Combine Greek yogurt, cottage cheese, hot sauce, and ranch seasoning.
- Fold in cooked shredded chicken and most of the shredded cheese.
- Transfer to a baking dish or slow cooker. Top with remaining cheese.
- Heat until bubbly and serve warm with dippers.
What you’ll need
- 1/2 cup plain Greek yogurt (full-fat or 2% works best for creaminess; nonfat can be used but will be a bit thinner)
- 8 ounces cottage cheese (small curd for smoother texture; blend if you prefer totally smooth)
- 1/4 cup Frank’s Red Hot Sauce (more or less to taste — start with 1/4 cup)
- 2 cups cooked shredded chicken (rotisserie chicken is a great shortcut)
- 1/2 packet ranch seasoning (about 1 tablespoon; or use 1 tbsp homemade ranch mix)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Substitution notes:
- Dairy-free: use a plain dairy-free yogurt and a dairy-free shredded “cheese” (see Variations).
- Ranch seasoning can be swapped for 1 tsp onion powder + 1 tsp dried dill + 1 tsp dried parsley + 1/2 tsp salt.
Cooking method
Step-by-step directions written in short, actionable sentences.
Oven Instructions:
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk Greek yogurt, cottage cheese, hot sauce, and ranch seasoning until smooth (use an immersion blender or food processor for an ultra-smooth base).
- Stir in shredded chicken and 3/4 cup of the shredded cheese until evenly combined.
- Spoon the mixture into a small baking dish (1.5–2 quart).
- Sprinkle the remaining 1/4 cup cheese over the top.
- Bake uncovered for 20–25 minutes, until the dip is bubbling at the edges and the top is lightly golden.
- Let rest 5 minutes, then serve warm.
Slow Cooker & Crock Pot Instructions:
- Combine yogurt, cottage cheese, hot sauce, ranch seasoning, chicken, and 3/4 cup cheese in the slow cooker.
- Stir to distribute the ingredients evenly.
- Cook on low for 1.5–2 hours (or on high for 45–60 minutes), stirring once halfway through.
- Just before serving, sprinkle the remaining cheese on top and close the lid for 5–10 minutes to melt.
- Serve directly from the crock pot on the warm setting.
Timing tips: oven gives a slightly crisp top, while the slow cooker keeps the dip ultra-creamy and set for longer serving periods.
Ingredient list
- 1/2 cup plain Greek yogurt
- 8 ounces cottage cheese
- 1/4 cup Frank’s Red Hot Sauce (adjust to taste)
- 2 cups cooked shredded chicken
- 1/2 packet ranch seasoning
- 1 cup shredded cheese
Ingredient notes: If your cottage cheese has large curds, pulse it briefly in a blender for a smoother texture. For milder heat, reduce hot sauce to 2 tablespoons and serve extra hot sauce on the side.
Greek Yogurt Buffalo Chicken Dip
- Prep
- 10 MIN
- Cook
- 25 MIN
- Total
- 35 MIN
- Serves
- 8
01Ingredients
Dairy Base
Chicken & Seasoning
Cheese
02Method
- Oven Instructions
- Slow Cooker Instructions
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0 OF 12 DONE03Recipe notes
- 01Best served warm with sturdy dippers like tortilla chips or toasted baguette slices. Can also be spooned over rice or baked potatoes.
04Nutrition
Per serving- Calories
- 174
- Protein
- 18G
- Net carbs
- 4G
- Fat
- 9G
- Fiber
- 0G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
Serve this dip warm with sturdy dippers that can hold up to the creamy texture. Great options:
- Tortilla chips, kettle-cooked chips, or pita chips.
- Toasted baguette slices or crostini.
- Fresh vegetable sticks: celery, carrot, cucumber, and bell pepper.
For a fuller meal, spoon the dip over rice or baked potatoes, or use it as a filling in lettuce wraps. It also pairs nicely with bright, acidic sides — I often serve it with a simple slaw or pickled vegetables to cut the heat. If you want another simple chicken-forward side, try pairing with 15-minute creamy lemon chicken orzo for a balanced plate.
Storage and reheating tips
Refrigerate: Place leftovers in an airtight container for up to 3–4 days.
Reheat: Warm in a small saucepan over low heat, stirring frequently, or microwave in 30-second bursts until hot. Add a splash of milk or additional Greek yogurt if it seems dry.
Freeze: You can freeze the dip (without chips) for up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat gently on the stove. Food safety: refrigerate within two hours of cooking and reheat to an internal temperature of 165°F (74°C) before serving.
Recipe variations
- Buffalo ranch chicken melt: Spread dip on slider rolls, top with extra cheese, and bake for slider-style sandwiches.
- Blue cheese version: Stir in 1/4 cup crumbled blue cheese for classic buffalo flavor lovers.
- Vegetarian option: Swap the chicken for cooked, shredded jackfruit or diced roasted cauliflower; add smoked paprika for depth.
- Low-sodium: Use low-sodium ranch seasoning and reduced-sodium hot sauce; taste and adjust salt before serving.
- Dairy-free: Use unsweetened dairy-free yogurt (coconut or soy-based) and a vegan shredded cheese alternative.
Common questions
How long does this dip take to prepare?
Hands-on time is about 10 minutes. Oven finish is 20–25 minutes; slow cooker is 1.5–2 hours on low.
Can I use rotisserie chicken?
Yes — shredded rotisserie chicken is a perfect shortcut and adds great flavor.
Is there an easy way to make it less spicy?
Reduce the hot sauce to 2 tablespoons and serve extra hot sauce on the side for guests who want more heat.
Can I bake this in large quantities for a party?
Double the recipe and use a 9×13-inch pan, baking at 350°F for 25–35 minutes, or keep warm in a crock pot on low for serving.
Will the cottage cheese curds be noticeable?
If you prefer no curds, pulse the cottage cheese in a blender or food processor until smooth before mixing.
Conclusion
If you want a lighter, high-protein buffalo chicken dip that still delivers classic flavor, this Greek yogurt and cottage cheese version is a reliable, crowd-pleasing choice. For more ideas, check out Healthy Buffalo Chicken Dip (Without cream cheese!) and my Cottage Cheese Buffalo Chicken Dip.
Appetizer
Appetizer
Appetizer
