Greek Yogurt Buffalo Chicken Dip
A lighter, creamy buffalo chicken dip made with Greek yogurt and cottage cheese, perfect for game nights and potlucks.
Ingredients
Dairy Base
- 1/2 cup plain Greek yogurt Full-fat or 2% works best for creaminess.
- 8 ounces cottage cheese Small curd for smoother texture.
Chicken & Seasoning
- 2 cups cooked shredded chicken Rotisserie chicken is a great shortcut.
- 1/4 cup Frank’s Red Hot Sauce Adjust to taste; start with 1/4 cup.
- 1/2 packet ranch seasoning About 1 tablespoon.
Cheese
- 1 cup shredded cheese Cheddar, Monterey Jack, or a blend.
Instructions
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.
- 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.
- Let rest 5 minutes, then serve warm.
Slow Cooker 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, 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.
Notes
Best served warm with sturdy dippers like tortilla chips or toasted baguette slices. Can also be spooned over rice or baked potatoes.