Easy & Healthy High Recipe

I reworked classic buffalo dip into a Greek yogurt-based Healthy Buffalo Chicken Dip that skips cream cheese, packs 29 grams of protein per serving, and can be finished in the oven or Crock Pot to suit your game day plans.

I’m obsessed with this healthier take on buffalo chicken dip because it actually hits like a game day favorite but doesn’t feel heavy. Using shredded rotisserie chicken and plain Greek yogurt keeps it rich yet cleaner, and the flavor still packs a punch you want.

It’s a go-to when I need a simple chicken dip recipe that’s also a Healthy Buffalo Chicken Dip and fits into Healthy High Protein Meals. People always ask if it’s the regular buffalo chicken dip recipe and they’re shocked when i say its different.

Trust me, you’ll want to try it at your next spread.

Why I Like this Recipe

* I love how creamy and tangy it is, it really wakes up the whole snack table
* It’s crazy easy to pull together last minute, I dont have to plan ahead
* Everyone always goes back for more so I get to look like a hero, even when I barely did anything
* Leftovers reheat great, I get easy lunches for days without extra work

Ingredients

• Shredded chicken brings lean protein keeps you full slightly salty if rotisserie
• Greek yogurt adds creaminess and protein lower in fat than mayo tangy bite
• Buffalo sauce gives heat and vinegar tang mostly sodium so use wisely
• Sharp cheddar gives melty richness adds calcium and fat bold savory flavor
• Crumbled blue hits salty creamy notes strong flavor small amount goes far
• Fresh chives top it with mild onion notes little calories nice color
• Garlic powder adds warm savory depth concentrated flavor a little goes far
• Celery adds crunch and fiber low calorie cool counter to spicy heat

Ingredient Quantities

• 3 cups shredded cooked chicken (about 12 ounces, rotisserie or poached—yes rotisserie is easiest)
• 1 cup plain Greek yogurt (nonfat or 2%, use what you like)
• 1/2 cup buffalo sauce (Frank’s RedHot or your fave)
• 1/4 cup ranch dressing or blue cheese dressing (adds creaminess)
• 1 cup shredded sharp cheddar cheese, divided (about 4 ounces; some for mixing, some for topping)
• 1/4 cup crumbled blue cheese, optional but great if you like it
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon kosher salt, to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh chives or green onions, for garnish (optional)
• For serving: celery sticks, carrot sticks, tortilla chips or pita chips (amount as needed)

How to Make this

1. Preheat oven to 375 F if baking, or set your slow cooker to LOW if using the Crock Pot.

2. Shred about 3 cups cooked chicken (rotisserie is easiest), put it in a big bowl.

3. In another bowl stir together 1 cup plain Greek yogurt, 1/2 cup buffalo sauce, 1/4 cup ranch or blue cheese dressing, 3/4 cup shredded sharp cheddar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 to 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; taste and adjust the salt or hot sauce, don’t be shy.

4. Fold the yogurt mixture into the shredded chicken until everything is evenly coated; add 1/4 cup crumbled blue cheese now if you want that tangy punch.

5. For oven method: transfer mixture to a 9×9 or similar baking dish, sprinkle the remaining 1/4 cup shredded cheddar on top and bake 20 to 25 minutes till bubbly and the cheese is melted and slightly browned on top.

6. For slow cooker method: spread the mixture into the Crock Pot, top with the remaining cheddar, cover and cook on LOW for
1.5 to 2 hours until hot and bubbly; if you want a browned top, put under the broiler for 2–3 minutes after scooping onto a foil lined sheet.

7. Let the dip rest 5 minutes so it firms up a bit, then sprinkle 1 tablespoon chopped fresh chives or green onions over the top.

8. Serve with celery sticks, carrot sticks, tortilla chips or pita chips and warn people it will be hot, they’ll dive in fast.

9. Quick hacks: if your Greek yogurt is watery, drain in a fine mesh for 15 minutes; shredding chicken cold is easier, but warm mixes better; add extra buffalo sauce for more heat or swap half the yogurt for creamier mayo if you must.

10. Leftovers keep covered in the fridge 3 to 4 days and reheat well in microwave or oven until steaming.

Equipment Needed

1. Oven (or Crock Pot slow cooker if you pick that method)
2. 9×9 baking dish (or similar, for the oven version)
3. Large mixing bowl plus a medium bowl for the yogurt mix
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon for folding
6. Forks or meat claws or a stand mixer to shred the chicken
7. Fine mesh strainer to drain watery Greek yogurt if needed
8. Cheese grater (unless your cheddar is pre shredded)
9. Foil lined baking sheet for a quick broil to brown the top

FAQ

Easy & Healthy High Recipe Substitutions and Variations

• Shredded cooked chicken: swap with shredded rotisserie turkey, canned chicken (drain and warm), or young green jackfruit for a vegetarian twist. If you use jackfruit, simmer it in the buffalo sauce so it soaks up the flavor.
• Plain Greek yogurt: replace with sour cream, mayonnaise, or blended cottage cheese for similar creaminess. Mayo is richer so you might want a bit less than the recipe calls for.
• Buffalo sauce: use your favorite hot sauce mixed with melted butter (about 1 tbsp butter per 1/2 cup hot sauce) or try sriracha plus a little honey for a sweeter heat.
• Ranch or blue cheese dressing: swap with extra Greek yogurt thinned with a splash of milk and dried dill, garlic powder and onion powder, or use tzatziki or Caesar for a different tangy profile.

Pro Tips

1. If your Greek yogurt looks watery let it drain in a fine mesh or cheesecloth over a bowl for about 15 minutes, it makes the dip much thicker and less runny, or if you want it richer swap half the yogurt for mayo.

2. Shred the chicken when it is cold, it pulls apart way easier, then warm the shredded chicken a bit before folding in the sauce so it soaks up the flavors better.

3. Don’t be shy with tasting and adjusting the buffalo sauce and salt before baking or cooking, add more hot sauce if you want real heat and toss in crumbled blue cheese only if you like that tang.

4. For a bubbly browned top finish under the broiler for 2 or 3 minutes but watch it the cheese can burn fast, and let the dip rest about 5 minutes after cooking so it firms up and holds on chips better.