This High Protein Buffalo Chicken Dip is creamy, cheesy, and bursting with bold buffalo flavor. With Greek yogurt and shredded chicken breast, each serving provides about 17 grams of protein. Ready in roughly 40 minutes from start to finish, this warm, savory dip is ideal for game day, parties, or a comforting weeknight treat—serve it with crackers, toasted bread, or crisp vegetables.
There’s nothing quite like a warm, cheesy dip when guests are arriving or the game is on. This High Protein Buffalo Chicken Dip balances rich cream cheese and cheddar with tangy buffalo sauce and bright Greek yogurt to keep the texture silky while boosting the protein.
Shredded cooked chicken keeps the dip hearty and satisfying. Using a rotisserie chicken or leftover chicken makes prep fast—about 10 minutes to assemble—then a 30-minute bake brings the dip to bubbly, golden perfection.
This recipe is easy to scale and easy to prepare ahead, making it a reliable crowd pleaser for potlucks, tailgates, and family gatherings. It’s rich enough to feel indulgent but balanced by the tang of buffalo sauce and the brightness of green onions if you choose to garnish.
Why you’ll love this recipe
- Higher in protein. Greek yogurt replaces mayo to add protein without losing creaminess.
- Quick and simple. Mix the ingredients, transfer to a baking dish, and bake until bubbly.
- Buffalo-packed flavor. Tangy sauce, tender chicken, and melted cheddar give you the essence of buffalo wings in dip form.
- Entertainer-friendly. Prep ahead and heat when needed—perfect for parties and game day.
Recipe ingredients
- Greek yogurt. Full-fat plain Greek yogurt gives the best creaminess and protein boost.
- Cream cheese. Softened cream cheese creates the classic creamy base—make sure it’s at room temperature.
- Buffalo sauce. Choose a brand you like and adjust the amount for your preferred heat.
- Chicken. Cooked, shredded chicken breast keeps the dip hearty—rotisserie or leftover chicken are convenient options.
- Seasonings. Garlic powder, onion powder, salt, and black pepper round out the flavor.
- Cheddar cheese. Grated cheddar is mixed in and sprinkled on top for melty, cheesy goodness.
- Green onions. Optional garnish to add freshness and color.
See the recipe card below for exact ingredient quantities and measurements.
How to make this recipe
This buffalo chicken dip with Greek yogurt is straightforward and fast to assemble. Start by softening the cream cheese, then beat it smooth and incorporate the yogurt, buffalo sauce, and seasonings. Stir in the shredded chicken and most of the cheddar, transfer to an 8×8″ baking dish, top with remaining cheese, and bake until hot and bubbling.
Pro tip: Make sure the cream cheese is fully softened and, if possible, use room-temperature Greek yogurt to avoid lumps and make for a smoother, creamier dip.
Tips for success
- Soften the cream cheese first. This ensures a smooth base and prevents lumps when you add the yogurt.
- Use full-fat Greek yogurt. Full-fat yields a richer texture. 2% also works; avoid fat-free if you want the creamiest result.
- Grate your own cheddar. Freshly shredded cheese melts more smoothly than store-bought pre-shredded blends.
- Adjust the heat. Different buffalo sauces vary in spiciness—start with less, taste, and add more if desired.
- Don’t overbake. Heat until the dip is bubbly and the cheese is melted; overbaking can make dairy separate or get watery.
Recipe FAQs
Yes—rotisserie chicken is a great shortcut. Shred it into bite-sized pieces before adding to the dip.
Nonfat Greek yogurt will work, but for the creamiest texture use full-fat or 2% plain Greek yogurt.
Yes. Combine ingredients, transfer to a lightly greased slow cooker, and heat on low until hot and the cheese melts. Add the remaining cheddar toward the end and avoid prolonged cooking to prevent separation.
Serving suggestions
- Serve warm with toasted bread, breadsticks, chips, or crackers.
- Offer crunchy veggies such as celery, carrot sticks, or bell pepper for a fresher option.
- Garnish with sliced green onions or chives for color and brightness.
- For a classic tang, top with crumbled blue cheese before serving.
Make ahead and storage
- Make ahead: Assemble the dip up to 24 hours before baking, cover, and refrigerate. Add a few minutes to the bake time if baking straight from cold.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat single portions in the microwave in short intervals, stirring between heats. For larger amounts, warm covered in a 325°F oven until heated through.
Recipe card
High Protein Buffalo Chicken Dip
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
- 4 ounces cream cheese, softened
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1/2 cup buffalo sauce (adjust for heat)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 cups cooked shredded chicken breast
- 1 1/2 cups grated cheddar cheese, divided
Instructions
- Preheat the oven to 350°F (175°C).
- Place the softened cream cheese in a large bowl and beat until smooth with an electric mixer or by whisking thoroughly.
- Add the Greek yogurt, buffalo sauce, garlic powder, onion powder, salt, and black pepper. Beat until the mixture is smooth and well combined.
- Stir in the shredded chicken and 1 cup of the grated cheddar until evenly incorporated.
- Transfer the mixture to an 8×8″ square baking dish and spread evenly. Sprinkle the remaining 1/2 cup of cheddar over the top.
- Bake for about 30 minutes, or until the dip is hot, bubbly, and the cheese is melted and lightly golden. Garnish with sliced green onions if desired, then serve warm.
Notes
- Pro tip: Ensure the cream cheese is fully softened and use room-temperature Greek yogurt if possible for a smoother texture.
- Full-fat or 2% plain Greek yogurt gives the creamiest result.
- Adjust the buffalo sauce to control spice level.
- Freshly grated cheddar melts best.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently to prevent separation.
Nutrition (per serving, approximate)
- Calories: 212 kcal
- Protein: 17 g
- Carbohydrates: 3 g
- Fat: 15 g
- Sodium: 824 mg
Course: Appetizers — Cuisine: American — Author: Marcie