Buffalo Chicken Dip without Cream Cheese
A creamy, spicy dip made with Greek yogurt instead of cream cheese, perfect for parties and game day gatherings.
Ingredients
Main ingredients
- 2 cups shredded cooked chicken Use rotisserie chicken to save time.
- 1/2 cup Greek yogurt Provides a tangy flavor.
- 1/2 cup buffalo sauce Adjust according to your spice preference.
- 1/2 cup shredded cheese (cheddar or mozzarella) Mix different cheeses for varied flavors.
- 1/4 cup chopped green onions For added freshness.
- to taste Salt and pepper
Instructions
Preparation
- In a mixing bowl, combine the shredded chicken, Greek yogurt, buffalo sauce, and shredded cheese. Mix until well combined.
- Stir in the chopped green onions and season with salt and pepper to taste.
- Transfer the mixture to an oven-safe dish.
Cooking
- For oven: Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until heated through and bubbly.
- For slow cooker: Place the mixture in the Crock Pot and cook on low for 2-3 hours or until hot and creamy.
Serving
- Buffalo Chicken Dip is best served warm. Pair it with tortilla chips, celery sticks, carrot sticks, or your favorite crackers.
Notes
If you have leftover dip, let it cool down and store it in an airtight container in the refrigerator for about 3 to 4 days. Reheat in the oven or microwave before enjoying.