Quick Facts
Time: 25 minutes • Yield: 8 servings • Skill: Easy • Method: One-pan bake • Diet: High-protein, gluten-free friendly
Introduction
Buffalo Chicken Dip is the party classic that always disappears first—but it doesn’t have to be heavy. This version swaps the usual base for Greek yogurt and cottage cheese so you still get that creamy, melty pull with a stealthy protein boost. The flavor stays bold—tangy buffalo heat, savory chicken, and a cheesy top that bubbles in the oven—while the texture lands perfectly scoopable for chips or crisp veggies. If you’ve been hunting for Buffalo Chicken Recipes that feel better yet satisfy the same way, this is your new go-to. It’s quick enough for a last-minute gathering, sturdy for meal prep, and budget-friendly thanks to shredded chicken. Whether you’re planning a spread of Dip Ideas, need a slow-cooker Buffalo Dip Crock Pot option, or want leftovers you can spoon into a Buffalo Chicken Bowl, this lighter Chicken Dip Recipe brings all the game-day energy without the post-game slump.
Craving more variations? Browse our Buffalo Chicken Dip recipes for spicy, mild, stovetop, and slow-cooker riffs.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing
- Flexible: swap what’s in your fridge
- Balanced flavor: tangy heat with creamy richness
- Great leftovers: reheats beautifully
Planning a full menu? Browse our crowd-pleasing appetizer recipes to round out the table.
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Buffalo Chicken Dip — Cozy, Reliable, Weeknight-Ready
- Total Time: 25 minutes
- Yield: 8 servings
Description
Cozy, weeknight-ready Buffalo Chicken Dip with big tangy heat and a creamy, melty finish—lightened up with Greek yogurt and cottage cheese for an easy protein boost. Perfect for chips, crackers, or crisp veggie dippers.
Ingredients
– 2 cups cooked shredded chicken
– 1/2 cup buffalo sauce
– 1 cup plain nonfat or low-fat Greek yogurt
– 1/2 cup small-curd cottage cheese
– 2 cups shredded cheddar, divided
– 1/4 tsp kosher salt, plus more to taste
– Optional: sliced scallions (garnish), extra buffalo sauce (drizzle)
Instructions
1. Heat oven to 400°F (205°C). Lightly oil/spray an 8×8-inch baking dish.
2. In a large bowl, mix chicken, buffalo sauce, Greek yogurt, cottage cheese, 1 cup cheddar, and salt until creamy.
3. Taste and adjust (more buffalo sauce for heat; more salt if needed).
4. Spread mixture evenly in the baking dish and smooth the top.
5. Sprinkle remaining 1 cup cheddar over the surface.
6. Bake 20–25 minutes, until edges are bubbling and the top is lightly golden.
7. Rest 5 minutes. Top with scallions and a drizzle of extra buffalo sauce if you like.
Notes
– Make-ahead: Assemble up to 24 hours ahead, cover, refrigerate, then bake before serving.
– Storage: Refrigerate 3–4 days. Freezing not recommended (yogurt/cottage cheese can turn grainy).
– Reheat: Oven at 325°F until hot, or microwave in 30-second bursts, stirring. Add a spoon of yogurt or splash of broth if it needs loosening.
– Smoother texture: Blend the yogurt + cottage cheese before mixing.
– Best melt: Grate cheddar from a block if possible.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dip
- Method: One-pan bake
- Cuisine: American
Ingredients
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce (such as a classic cayenne pepper hot sauce)
- 1 cup plain nonfat or low-fat Greek yogurt
- ½ cup small-curd cottage cheese
- 2 cups shredded cheddar, divided (or sub 1 cup cheddar + ½ cup crumbled blue cheese + ½ cup cheddar)
- ¼ tsp kosher salt, plus more to taste
- Optional: sliced scallions for garnish, extra hot sauce for drizzling
What each ingredient does:
- Shredded chicken: hearty texture and protein.
- Buffalo sauce: signature heat and tang.
- Greek yogurt: creamy body and extra protein.
- Cottage cheese: melts smoothly for richness.
- Cheddar: gooey top and savory depth.
- Salt: heightens flavor.
- Scallions/extra sauce: fresh bite and pop of heat.
Must-have vs. flexible: Chicken, buffalo sauce, yogurt, cottage cheese, and cheese are essential. Toppings are flexible.
Pro tip: Use low-sodium ingredients so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Stir in ½ tsp garlic powder or onion powder if you like subtle savoriness.
- Protein: Rotisserie chicken works great; canned chicken works if well-drained.
- Dairy/Fats: Use part-skim mozzarella for half the cheddar if you want a mild melt; add a tablespoon of mayo for extra silkiness if desired.
- Diet tweaks: For dairy-light, use lactose-free yogurt and cheese options. For gluten-free, serve with GF chips or veggie dippers.
- Budget/time savers: Use store-bought shredded chicken or leftover roast; pre-shred a block of cheese for better melt than bagged.
Equipment Notes
- Required: Large mixing bowl, 8×8 baking dish or oval gratin, spatula.
- Nice-to-have: Hand mixer (shreds chicken fast), microplane for fine-grated cheese.
- Size notes: A shallow 8×8 browns the top nicely; deeper dishes may need a few extra minutes.
- Cleanup tip: Lightly oil or spray the dish to prevent sticking and ease cleanup.
Step-by-Step
- Heat the oven to 400°F. Hot oven = fast melt and bubbly edges.
- Combine base. In a bowl, mix chicken, buffalo sauce, Greek yogurt, cottage cheese, 1 cup cheddar, and salt until creamy. Mixing well keeps the dip from separating.
- Taste now. Adjust salt or heat (more sauce) while it’s still cold.
- Pan it up. Spread into an 8×8 dish; smooth the surface for even browning.
- Top with cheese. Sprinkle remaining 1 cup cheddar evenly.
- Bake 20–25 minutes. You want visible bubbles around the edges and a lightly golden top.
- Finish. Rest 5 minutes so it thickens; drizzle extra buffalo sauce and scatter scallions.
Doneness cues: Edges deeply bubbly; center hot and scoopable.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix the dip up to 24 hours early; cover and refrigerate. Bake just before serving.
- Fridge: Keeps 3–4 days; expect the top to soften.
- Freeze: Not recommended—the yogurt/cottage cheese can turn grainy.
- Reheat: Warm gently at 325°F until hot; or microwave in 30-second bursts, stirring. Add a splash of broth or yogurt to revive.
How to Lighten / Make It Creamy
- Lighten: Use part-skim cheese and add an extra ½ cup finely chopped celery for volume.
- Creamy: Blend the yogurt and cottage cheese before mixing for a silky base; stir in a spoon of mayo off heat if you like.
Toppings, Garnishes & Finishes
- Crunch: Buttered panko or crushed baked chips over the top for texture.
- Fresh: Sliced scallions, parsley, or a little celery leaf.
- Tang/Heat: Extra buffalo sauce swirl or a squeeze of lemon.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with carrot and celery sticks, cucumber rounds, baked tortilla chips, or pita crisps. For drinks, try sparkling water with citrus or a crisp white.
Building a bigger spread? Add one or two from our game-day dip recipes collection.
Scaling the Recipe
Double for a crowd and bake in a 9×13; start checking at 22 minutes. Halve in a small loaf pan and reduce time slightly. When batching, cool quickly on a rack to keep the top from steaming.
Nutrition & Dietary Notes
High in protein from chicken and yogurt; carb-light depending on dippers. Contains dairy; swap in lactose-free yogurt and cheese if needed. Gluten-free when served with GF dippers.
Troubleshooting
- Too salty? Add a dollop of yogurt or a squeeze of lemon.
- Too bland? Pinch of salt plus a splash more buffalo sauce.
- Too watery? Bake a few extra minutes or stir in a small handful of finely shredded cheese.
- Overcooked? Fold in a spoon of yogurt and a splash of hot sauce to loosen and brighten.
FAQs
Can I use frozen/precut ingredients? Yes—use frozen shredded chicken once thawed; pre-shredded cheese melts less smoothly than block cheese.
Best protein/veg swaps? Turkey or rotisserie chicken; stir in finely diced celery for texture.
How do I keep it from drying out? Don’t overbake; cover loosely if your oven runs hot.
Dairy-free or gluten-free? Gluten-free is easy with GF dippers; dairy-free versions won’t mimic the same creaminess.
How long does it keep/freeze? 3–4 days refrigerated; freezing not recommended.
Variations
- Lemony Herb: Add lemon zest and chopped dill/parsley before baking.
- Spicy Chipotle: Stir in minced chipotle in adobo and balance with a touch of honey.
- Creamy Parmesan: Fold in ¼ cup grated parmesan and finish with a splash of cream-style milk.
Chef Notes / Test Kitchen Tips
Salt in stages and taste again after adding buffalo sauce—it’s salty and tangy on its own. For the best melt, grate cheese from a block. Most ovens finish this dip between 20–25 minutes; pull it when the edges are vigorously bubbling.
Conclusion
This lighter Buffalo Chicken Dip keeps the big flavor and melty comfort we love on busy nights. It bakes fast, scoops cleanly, and stores well for snacking over 3–4 days. If it earns a spot in your rotation, leave a note with your favorite dippers and variations.
