Healthy Buffalo Chicken Dip

The best-ever healthy buffalo chicken dip is cheesy, protein-packed, and made without mayonnaise; it calls for healthier ingredients like Greek yogurt, low-fat cream cheese, and nutritional yeast. This recipe is keto, gluten-free, quick to make in 25 minutes, and ideal for Game Day!

Healthy buffalo chicken dip with Greek yogurt

Football season is in full swing, and this healthy buffalo chicken dip makes for the best Gameday appetizer. Some of our favorite Game Day bites include this buffalo chicken flatbread, these homemade mozzarella sticks, and these air fryer bagel bites. But wait until you try this lightened-up, healthier version of a classic buffalo chicken dip. I’ve been told it tastes better than the real thing!

This healthy buffalo chicken dip is cheesy, rich, and perfectly flavored with buffalo sauce and garlic. It’s made with lighter with Greek yogurt instead of mayo, low-fat cream cheese instead of full-fat cream cheese, and nutritional yeast instead of loads of cheese, so you get that classic cheesy flavor.

Don’t worry; no one will be able to tell it is made with healthier ingredients. There is no compromise on taste. I’ve made this dip at least 50 times over the past three years, and it’s a winner!

I might be biased here, but this is certainly the best buffalo chicken dip I have ever eaten. Make it ahead of time, bring it to a friend’s house, grab some veggie sticks and chips, and sit back and enjoy your cheesy buff chicken dip. Even picky eaters will love it.

Ingredients needed & substitutions

Healthy buffalo chicken dip calls for simple and wholesome ingredients. Traditional recipes are usually made with lots of heavy ingredients, but don’t worry, my version is the best lightened-up recipe that doesn’t compromise on taste. Here is the list of ingredients:

• Chicken: First up, you’ll need shredded chicken. You can make your own by shredding an oven-roasted chicken breast or using rotisserie chicken. The easiest way is to use rotisserie chicken.
• Butter or Olive Oil: You need 1 tablespoon to saute the onions.
• Yellow Onion: This adds the perfect sweet but sharp note to this dip. You can also use a sweet onion or shallots.
• Fresh Garlic: For the best taste, use freshly minced garlic cloves.
• Buffalo Sauce: The star of the show! You need 1/2 cup of your favorite buffalo sauce or Frank’s Red Hot Sauce.
• Greek Yogurt: This lightened-up version of buffalo chicken dip uses plain Greek yogurt as the base. There is NO mayo in this recipe! You can also use blended cottage cheese.
• Low-Fat Cream Cheese: For the most authentic taste and texture! I used reduced reduced-fat (also called Neufchatel) cream cheese.
• Lemon: A dash of lemon juice makes everything taste better!
• Dijon Mustard: This adds the best tang; trust me, you can’t taste it, so even if you don’t like mustard, I highly recommend adding it.
• Nutritional Yeast: This is my secret ingredient to making this healthy buffalo chicken dip super cheesy.
• Spices: You’ll need dried dill, onion powder, and paprika.
• Shredded Cheese: Grab sharp cheddar or mozzarella cheese. You can also use Monterey Jack, blue cheese, or even a pepper jack for an extra kick.

How to make healthy buffalo chicken dip

This healthy buffalo chicken dip comes together in five simple steps. First, we will saute the onions, mix in Greek yogurt, low-fat cream cheese, and chicken, and sprinkle cheese on top and bake. Here are easy step-by-step instructions with pictures for visual reference:

Step 1:

First, preheat the oven to 400°F and grease an 8×8″ baking dish. You can use any round or square dish similar in size; however, if larger than 8×8″, reduce cooking time by 3 – 5 minutes.

Step 2:

Then, heat butter or olive oil in a large saute pan to medium heat and add onions. Saute for 3 – 5 minutes until translucent. Add in minced garlic, stir, and statue for 30 seconds until fragrant.

Step 3:

Meanwhile, mix the buffalo sauce, Greek yogurt, cream cheese, lemon juice, dijon mustard, nutritional yeast, dill, onion powder, and paprika in a mixing bowl

Step 4:

Once the onions and garlic are done, reduce heat to medium-low and pour the buffalo yogurt sauce on top. Then remove from heat and stir in cooked shredded chicken and 2/3 cup of sharp cheddar cheese and stir until melted.

Step 5:

Then, remove from heat and stir in 2/3 cup of sharp cheddar cheese and stir until melted. Transfer to the greased baking pan and top with another 1/3 cup of cheddar cheese.

Step 6:

Finally, bake until the cheese is melted and bubbling. If you want a golden brown top, set the oven to broil for 1 – 3 extra minutes, then remove the dip immediately.

Let it cool for 5 minutes before garnishing with the sliced green onion, feta, or drizzle of extra ranch dressing. Serve warm with your favorite veggie sticks and tortilla chips. Enjoy!

Expert recipe tips:

1. Use rotisserie chicken: To save time and add flavor, consider using rotisserie chicken. It’s already cooked and has a great taste. Shred the chicken and remove any bones and skin.
2. Don’t skip out on the cream cheese: You can use reduced-fat or regular cream cheese; however, don’t substitute it because the cream cheese gives this healthy buffalo chicken dip recipe that classic texture without mayo!
3. Cheese selection: A combination of cheeses works well. Cheddar and mozzarella are common choices, but you can get creative with Monterey Jack, blue cheese, or even a pepper jack for an extra kick.
4. Keep it warm: If serving at a party, keep the dip warm using a slow cooker or warming tray to ensure it stays creamy and enjoyable throughout the event.
5. Make it ahead of time. You can make this buffalo chicken dip ahead of time to serve at a party. Make the dip up to step 5, then wrap it in aluminum foil and store it in the fridge for up to 4 days. When you are ready to serve it, follow the rest of the instructions and heat the dip in the oven.

Frequently Asked Questions

What’s the best type of chicken to use?

For simplicity and ease, I always use rotisserie chicken. However, you can bake chicken breast ahead of time, shred them, and use those too.

Is this buffalo chicken dip low carb and keto?

Yes, this buffalo chicken dip is low carb, and in fact, there are less than 3 grams of carbs per serving.

Can I use low-fat Greek yogurt?

You can use low-fat or full-fat Greek yogurt in this recipe; both work well, and it is up to you which one you use. I recommend using 2% or 5% plain Greek yogurt for the creamiest healthy buffalo chicken dip.

What are some variations of buffalo chicken dip?

There are numerous variations, including adding blue cheese, ranch seasoning, or diced celery to the dip. You can also make it spicy by adding jalapeños or modify it to suit your taste preferences.

How spicy is buffalo chicken dip?

The spiciness of buffalo chicken dip depends on the amount of hot sauce you use. You can adjust the heat to your preference by adding more or less hot sauce.

Can I make it ahead of time?

Absolutely! This recipe is perfect for planning a Game day or bringing it to a friend’s house. Prepare the dip per the instructions, let it cool, wrap it in aluminum foil, and when you are ready to enjoy, pop it back into the oven at 350°F for 8 – 13 minutes until warm.

If you loved this recipe, try these next!

• Buffalo Chicken Flatbread
• Air Fryer Bagel Bites
• Air Fryer Garlic Bread
• BBQ Chicken Sweet Potato Sliders
• Broccoli Cheddar Turkey Meatball Poppers
• Easy Guacamole Recipe
• Air Fryer Quesadillas

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Healthy Buffalo Chicken Dip

The best-ever healthy buffalo chicken dip is cheesy, protein-packed, and made without mayonnaise; it calls for healthier ingredients like Greek yogurt, low-fat cream cheese, and nutritional yeast. This recipe is keto, gluten-free, quick to make in 25 minutes, and ideal for Game Day!

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Serving 12 servings

Ingredients

 

1x2x3x

• 2 cups shredded cooked chicken, I used rotisserie
• 1 – 2 tbsp unsalted butter or olive oil
• 1 small yellow onion, finley chopped
• 2 – 3 large garlic cloves, minced
• ½ cup buffalo sauce or Frank's Red Hot Sauce
• 1 ¼ cup plain Greek yogurt
• ⅓ cup reduced-fat or Neufchatel ​​cream cheese
• 2 tbsp lemon juice, fresh
• 1 tbsp dijon mustard
• 3 – 4 tbsp nutritional yeast
• ¾ tsp dried dill
• ½ tsp onion powder
• ½ tsp paprika
• 1 cup shredded sharp cheddar cheese or mozzarella cheese, (reserve ⅓ cup for sprinkling on top)
• Garnishes: 1 large green onion thinly sliced and/or sprinkle of feta or blue cheese

Instructions

• Preheat oven to 400°F and grease an 8×8” baking dish. You can use any round or square dish similar in size; however, if larger than 8×8”, reduce cooking time by 3 – 5 minutes.
• Heat butter or olive oil in a large saute pan to medium heat. Add onions and saute for 3 – 5 minutes until translucent. Add in minced garlic, stir, and statue for 30 seconds until fragrant.
• Meanwhile, mix the buffalo sauce, Greek yogurt, cream cheese, lemon juice, dijon mustard, nutritional yeast, dill, onion powder, and paprika together in a mixing bowl.
  
• Once the onions and garlic are done, reduce heat to medium-low and pour the buffalo-yogurt sauce on top. Continually whisk until the cream cheese is dissolved and the sauce is warm and slightly bubbly. Then remove from heat and stir in cooked shredded chicken and 2/3 cup of sharp cheddar cheese and stir until melted.
  
• Carefully transfer to the grease baking pan and top with another 1/3 cup of cheddar cheese.
• Bake for 10 – 15 minutes until the cheese is melted and bubbling. If you want a golden brown top, set the oven to broil for 1 – 3 extra minutes, then remove the dip immediately.
• Let cool for 5 minutes before garnishing with the sliced green onion, feta, or drizzle of extra ranch dressing. Serve warm with your favorite veggie sticks and tortilla chips. Enjoy!
  

Notes

Greek Yogurt: I used 2%, but 5% or 0% will work too.

Reduced-Fat Cream Cheese: You can substitute with regular cream cheese if needed.

Cheddar Cheese: Substitute with mozzarella or your favorite kind of shredded cheese.

Yellow Onion: Substitute with a sweet onion or white onion.

Storing: For best results, cover the original baking dish well with aluminum foil and store in the refrigerator for up to 4 days.

Freezing: I haven’t tried freezing this healthy buffalo chicken dip, and I wouldn’t recommend it. It will freeze well, and the texture will change.

Reheating: I recommend reheating leftover dip in the oven for the best taste. Place the original baking dish in the oven and bake at 350°F for 5 – 10 minutes until warm. If you are in a rush, you can reheat it in the microwave by coving a microwave-safe bowl with a damp paper towel and reheating for 30 – 90 seconds until warm.

Nutrition

Calories: 112kcal | Carbohydrates: 4g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 381mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 1mg

Course Appetizer, Lunch & Dinner, Side Dish

Cuisine American, Healthy

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