Healthy Buffalo Chicken Dip is a quick, easy and delicious appetizer to serve up to a crowd and makes the perfect game day snack! Baked in the oven, this high protein dip recipe is made without cream cheese or ranch and instead uses Greek yogurt and cottage cheese for a lighter option than the classic version. Totally flavourful and can be made in less than 30 minutes! {gluten-free & keto}
Buffalo Chicken Dip – Without Cream Cheese!
If you’re a buffalo chicken lover, then you’ll love this healthy buffalo chicken dip without cream cheese! This easy dip recipe is super high in protein since it’s made with shredded chicken, Greek yogurt, cottage cheese and shredded cheese, but unlike the classic buffalo chicken dip, it contains no cream cheese or ranch dressing!
You’d never guess though because it’s so tasty, creamy and flavourful. Total game changer.
It takes literally no time at all to prepare so it’s perfect to throw together as a quick last minute appetizer. Simply mix up the ingredients in a bowl, transfer to a baking dish and pop in the oven!
The end result is a creamy, cheesy, healthier, lightened up dip that comes together in less than 30 minutes. Appetizers don’t get much easier than that…it’s seriously the best!
This simple dip is amazing served along with tortilla chips, veggies and and your favorite crackers for a satisfying snack that’s perfect for family gatherings, your next party or football season!
If you’re looking for more healthy dip recipes, check out this Spicy Garlic Hummus or Chipotle Guacamole Recipe!
Why We Love this Greek Yogurt Buffalo Chicken Dip
- Easy: This recipe consists of simple ingredients and only requires one bowl and baking dish, so the preparation and clean up is effortless. Use a rotisserie chicken or leftover chicken to cut down on prep time even more!
- Great for a crowd: This spicy buffalo chicken dip makes enough for about 6 large servings or 12 smaller servings so it’s a great option for a party or gathering. If you need more, simply double the recipe and use a larger baking dish.
- Protein-packed: With 25 grams of protein per serving, this creamy dip is ultra filling and satisfying. Not many dips contain this much protein, so you’ll definitely want to keep this one on hand. Serve it up for the perfect appetizer or as a quick meal or snack!
Ingredient Notes
- Shredded chicken: Shred the chicken from a rotisserie chicken or prepare your own homemade shredded chicken using your desired method. Either way, you’ll require 2 cups of shredded cooked chicken.
- Greek yogurt: Used as a replacement for sour cream to make this dip ultra creamy. The Greek yogurt incorporates more protein and less saturated fat, so overall, it’s a lighter option. I typically use a plain Greek yogurt with 0% milk fat for this recipe, but you can use a higher fat percentage if preferred.
- Cottage cheese: Added so that the dip can be made without cream cheese. Similar to the Greek yogurt, the cottage cheese adds protein and creaminess, but you can’t even taste it. I like to use cottage cheese with 1% milk fat since it’s more creamy and less lumpy than non-fat cottage cheese.
- Shredded cheese: I typically use cheddar cheese or mozzarella (or a mixture of both), but you can also use other cheese like pepper jack or Colby jack, or your preferred cheese.
- Hot sauce: The hot sauce provides a spicy kick and a ton of flavour to this dip. Use Frank’s redhot sauce or sub in your favourite kind.
- Green onion: Adds additional flavour and colour to this dip. Mix some into the dip before baking and top with additional sliced green onion to garnish.
- Spices and seasonings: Garlic powder, onion powder, and dried parsley are added to incorporate a ranch-like flavour similar to the classic version.
- Crumbled cheese: Top the buffalo dip with crumbled blue cheese, or if you’re not a fan of blue, try crumbled goat cheese, feta, Cojita cheese, or leave it off altogether.
How to Make Buffalo Chicken Dip without Cream Cheese
- Preheat the oven to 375 degrees F.
- In a large bowl, shred the chicken. Add the Greek yogurt, cottage cheese, hot sauce and 3/4 cup of the shredded cheese. Mix together until combined
- Add the green onion, garlic powder, onion powder and dried parsley. Mix until evenly distributed.
- Add dip mixture to an 8×8 baking dish or any other small casserole dish you might have. Top with remaining 1/2 cup of cheese and bake for 20-25 minutes.
- Top with crumbled blue cheese (or sub in goat cheese or feta), additional sliced green onions and a few slices of jalapeno pepper, if desired.
- Serve with chips, crackers and veggies of choice.
Keep scrolling to the recipe card below for the full buffalo chicken dip recipe!
Tips for the Best Buffalo Chicken Dip Recipe
- Cook up the chicken using your desired method. I typically like to use a rotisserie chicken to cut down on prep time, but you can also prepare your own shredded chicken in the crockpot, instant pot or on stove top.
- Be sure to shred the chicken finely so that there aren’t large chunks of chicken throughout the dip. It tastes better when the chicken is fine and evenly distributed.
- Use freshly grated cheese rather than pre-shredded cheese. Pre-shredded cheese contains preservatives like potato starch and natamycin, which are added to help prevent the shreds from clumping together in the bag. That also means they don’t melt together as well when cooking. Freshly grated cheese, on the other hand, lacks those additives, so for ooey gooey melted cheese, opt for freshly grated.
- You can use any square or circular oven-safe dish to prepare this dip. An 8×8 dish, or similar size usually works well. If you use a bigger dish, reduce the baking time by a few minutes, since the dip will be cooked in a thinner layer.
How to Make Shredded Chicken
There are a number of ways you can prepare the shredded chicken for this easy buffalo chicken dip recipe. See the methods below and choose your preferred option!
Use a rotisserie chicken: The easiest method is to purchase a pre-made rotisserie chicken from the grocery store or make one yourself and simply remove the chicken from the bone.
Slow cooker: Place chicken breasts in a slow cooker and cook on high for 2-4 hours or on low for 4-6 hours for nice tender chicken. Shred using two forks or a hand mixer.
Instant pot: Add the chicken breasts and chicken stock to the bowl of your pressure cooker. Arrange the chicken breasts so that they are spread out in an even layer. Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains. Remove the lid and use two forks to shred the chicken.
Boil chicken breasts: Place chicken breasts in a large pot of boiling water and allow to simmer for about 20 minutes until cooked through. Shred chicken.
Canned chicken: For another easy option, use canned chicken packed in water. Simply break it up with a fork and add in the remaining ingredients.
Recipe FAQs
Yes! If you want to make this dip in advance but still want to serve it while it’s warm and fresh, I recommend assembling the dip ingredients in a bowl and transferring the mixture to the baking dish. Cover with foil or plastic wrap and keep refrigerated for up to two days. Then top with the shredded cheese and bake as directed right before you’re ready to serve.
Yes! If you’d prefer to make it in the crock pot, add all of the ingredients to the slow cooker instead of a baking dish and cook on low for 2-3 hours.
Yes, if you’ve got lots leftover, you can certainly freeze it. To freeze, allow it to cool to room temperature, then spread it into a freezer-safe container and cover tightly with plastic wrap and a layer of foil or a lid. Store in the freezer for up to 3 months. When ready to serve, thaw the dip in the fridge overnight and bake as directed.
The traditional version of this dip typically contains ingredients like cream cheese, butter and sour cream. This healthier buffalo chicken dip recipe is made with plain 0% Greek yogurt, low fat cottage cheese and overall less shredded cheese, so it’s lower in calories, contains less saturated fat and more protein. Overall, it’s a light and higher protein version of this popular appetizer!
Yes, it you’re looking for a keto appetizer, this buffalo chicken dip is it. It’s low in carbohydrates and high in protein. Serve along with fresh veggies to keep it keto-friendly.
Personally, I prefer to eat this delicious dip warm because the cheese gets all nice and melted, but you can definitely eat it cold if you prefer. It’s totally up to you!
How to Store
Refrigerator: You can store this cheesy dip in the fridge for up to 2-3 days. Store in the original baking dish covered with plastic wrap or transfer to an airtight container.
How to reheat: For best results, I recommend reheating this dip in the oven. Preheat the oven to 350 degrees F, cover the baking dish with foil and bake for about 20-30 minutes or until the cheese has melted and the dip is warmed through. Keep a close eye on it so that it doesn’t overcook.
Optional Toppings
This buffalo dip recipe is delicious as is, but you can always spruce it up even more with additional toppings.
Here are some ideas to try out:
- Blue cheese crumbles
- Drizzle of blue cheese dressing
- Ranch dressing
- Additional sliced green onions
- Extra drizzle of hot sauce
- Sliced jalapeno peppers
- A few grinds of black pepper
What to Serve with Buffalo Chicken Dip
If you’re wondering what to serve with this healthy buffalo chicken dip…there are so many options!
Try it along with:
- Fresh vegetables – try celery sticks, carrot sticks, cucumbers, sliced bell peppers
- Tortilla chips (I like these ones)
- Crackers
- Pita Chips
- Pretzels
- Sliced toasted baguette
- Air Fryer Chicken Wings {With Baking Powder}
What to Do with Leftover Buffalo Chicken Dip
Got a lot of leftover dip? No worries! There are so many ways to put this stuff to good use!
Try these meal ideas:
- Pack into quesadillas
- Make a sandwich
- Stuff into white or sweet potatoes
- Use as a topping on nachos
- Serve as a slider on a bun
You definitely don’t want this stuff to go to waste!
Recipe variations
- Make it less spicy: Add less Frank’s hot sauce. You may need to add a bit of salt and pepper if you reduce the hot sauce.
- Switch up the cheese: Instead of cheddar or mozzarella, try pepper jack cheese, Monterey jack, Colby jack cheese, or a combination of your favourite cheeses. Most varieties of cheese will work well in this recipe!
- If you’re not a fan of cottage cheese: I swear you can’t taste the cottage cheese in this recipe, but if you really can’t do cottage cheese, then you can sub in about 4-6 ounces of reduced fat cream cheese.
More Healthy Buffalo Chicken Recipes
- Buffalo Chicken Meal prep
- Crispy Baked Buffalo Wings
- Buffalo Chicken Stuffed Peppers
- Buffalo Chicken Spaghetti Squash Boats
- Buffalo Chicken Chili
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Healthy Buffalo Chicken Dip {Without Cream Cheese}
Ingredients
- 2 cups shredded cooked chicken I like to use rotisserie
- 1 cup plain Greek yogurt
- 1/2 cup 1% plain cottage cheese
- 1/2 cup Frank's Original Red Hot Sauce
- 1 1/4 cups shredded cheddar or mozzarella cheese divided
- 1/4 cup sliced green onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons dried parsley
For topping
- 1/4 cup crumbled blue cheese (or sub in goat or feta cheese)
- 2 tablespoons sliced green onion
- A few slices jalapeno peppers (optional)
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl, shred the chicken. Add the Greek yogurt, cottage cheese, hot sauce and 3/4 cup of the shredded cheese. Mix together until combined.
- Add the green onion, garlic powder, onion powder and dried parsley. Mix until evenly distributed.
- Add dip mixture to an 8×8 baking dish. Top with remaining 1/2 cup of shredded cheese and bake for 20-25 minutes, or until bubbling.
- Top with crumbled blue cheese, additional sliced green onions and a few slices of jalapeno pepper, if desired.
- Serve warm with chips, crackers and veggies of choice.
Notes
- Cook up the chicken using your desired method. I typically like to use a rotisserie chicken to cut down on prep time, but you can also prepare your own shredded chicken in the crockpot, instant pot or on stove top.
- Be sure to shred the chicken finely so that there aren’t large chunks of chicken throughout the dip. It tastes better when the chicken is fine and evenly distributed.
- Use freshly grated cheese rather than pre-shredded cheese. Pre-shredded cheese contains preservatives like potato starch and natamycin, which are added to help prevent the shreds from clumping together in the bag. That also means they don’t melt together as well when cooking. Freshly grated cheese, on the other hand, lacks those additives so for ooey gooey melted cheese, opt for freshly grated.
- You can use any square or circular oven-safe dish to prepare this dip. An 8×8 baking dish or similar size usually works well. If you use a bigger dish, reduce the baking time by a few minutes, since the dip will be cooked in a thinner layer.
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