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Real Food with Sarah
· Updated: by Sarah Hill · This post may contain affiliate links.· 10 Comments
This Buffalo Chicken Dip is everyone's favorite game-day snack or party appetizer. It's made with Greek yogurt, less fat cream cheese and no ranch for a healthier shredded buffalo chicken dip.
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Cheesy, spicy, creamy and in dip form? Yes, please! This cast iron buffalo chicken dip is my dream appetizer and snack. It's made with simple ingredients like shredded chicken, buffalo sauce and spices you already have in your pantry. This dip will be devoured in no time!
If you love buffalo chicken, you will also love my Crispy Buffalo Chicken Sandwiches, Buffalo Chicken Drumsticks and Buffalo Chicken Tacos.
Jump to:
- 🌟Why You'll Love this Recipe
- 🥘Ingredients and Substitutions
- 🔪Instructions
- 💭Recipe FAQs
- 👩🏻🍳Chef Tips
- 🥗Serving
- More Dip Recipes
- 🍳Recipe
- 💬 Reviews
🌟Why You'll Love this Recipe
- Healthy, real food ingredients. This buffalo chicken dip is made using simple ingredients made from real food and without blue cheese and ranch dressing.
- Simple and easy to make. This recipe requires minimal prep and comes together in just a few simple steps. Serve alongside my Warm Crab and Spinach Dip and BBQ Chicken Nachos for game days!
🥘Ingredients and Substitutions
- Cooked chicken. You will need 2 ½ cups of cooked chicken breasts. You can boil, poach or bake the chicken beforehand or use rotisserie chicken, leftover chicken or even canned chicken.
- Buffalo sauce. Your favorite buffalo sauce will work for this recipe. My favorites are the New Primal medium buffalo sauce and Wegman's brand buffalo wing sauce. The classic Frank's red hot will work great and can be found at most grocery stores.
- Cream cheese. To make this dip healthier and lower in fat, I recommend using lower or less-fat cream cheese.
- Greek yogurt. Use plain Greek yogurt or sour cream if you prefer.
See the recipe card below for quantities and remaining ingredients.
🔪Instructions
Preheat the oven, remove the cream cheese from the fridge to allow it to soften and gather the tools needed to make this recipe.
Step 1: Mix the chicken with the cream cheese, yogurt and buffalo sauce. Combine the mixture with the remaining ingredients, aside from cheddar cheese.
Step 2: Add the dip to a cast iron pan or other baking dish. Top with the remaining cheese and bake until golden and bubbling.
💭Recipe FAQs
Can buffalo chicken dip be made ahead of time?
Yes! If you want to prepare the dip the morning of or the day before a party, you can. To make this ahead of time, follow steps 2 and 3 in the recipe card below. Prep the chicken and mix everything in a bowl. Now, cover the bowl with foil or plastic wrap and store in the fridge until you are ready to bake.
Preheat the oven, transfer the dip to the skillet and bake as directed.
Do I need a cast iron skillet to make this dip?
Nope! You can use any round, square or oval baking dish around 8x8 inches. If you use a bigger dish, the dip will be thinner and you will need to reduce the cooking time.
For reference, I used a 10.25-inch cast iron skillet.
How long can buffalo chicken dip sit out?
This no-ranch buffalo chicken dip should not sit out at room temperature for more than 2 hours.
👩🏻🍳Chef Tips
- Use precooked shredded chicken or rotisserie chicken. This will make things easier as you don't have to cook the chicken before preparing the dip.
- Remove the cream cheese from the fridge about 30 minutes before to allow it to soften. Hard cream cheese will be much more difficult to mix.
- Adjust the spice level. Use a milder buffalo sauce or use just ⅓ cup if you need to make the dip less spicy. You can also add more or a pinch of cayenne pepper if you love it spicier!
🥗Serving
This dip is super versatile and can be served in many different ways! Serve it up with tortilla chips, potato chips, crackers, or celery and carrot sticks.
Spread it on top of crusty bread, on a pita or in a wrap with some greens. Honestly, you can always just dig in with a spoon!
🥣Storage & Reheating
I highly doubt there will be any leftovers but if there are, store them in the fridge for 2-3 days and reheat in the microwave for about 2 minutes. You can also reheat in the oven at 350 degrees F until warm.
I don't recommend freezing the dip.
More Dip Recipes
- Spicy Avocado Black Bean Dip
- Roasted Tomato and Habanero Salsa
- GarlicHummus without Tahini
- Easy Oven Baked Brie with Cranberry Sauce
Did you make this recipe? Please leave a 5-star⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
🍳Recipe
Buffalo Chicken Dip (No Ranch)
This Buffalo Chicken Dip is everyone's favorite game-day snack or party appetizer. It's made with Greek yogurt, less fat cream cheese and no ranch for a healthier shredded buffalo chicken dip.
5 from 7 votes
Print Pin Recipe for Later
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 5 Servings
Calories: 117.26kcal
Author: Sarah Hill
Equipment
Ingredients
- 2 ½ cups cooked chicken breasts, shredded or diced
- 1 (8 ounce) block of reduced-fat cream cheese, softened
- ½ cup buffalo sauce
- ½ cup Greek yogurt
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon green onions, chopped
- ½ cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
Instructions
Preheat oven to 400 degrees F.
In a large bowl, mix the shredded chicken with the cream cheese, yogurt and buffalo sauce.
Add in the spices and mozzarella cheese and stir until combined.
See AlsoEasy Buffalo Chicken DipTransfer the mixture to the cast iron skillet and spread evenly. Sprinkle with cheddar cheese.
Bake for 20-25 minutes or until the cheese starts to bubble. Set the oven to Broil and broil for 2-3 minutes until the top is slightly golden.
Remove from the oven, let cool for a few minutes and serve with tortilla chips and celery sticks.
Video
Notes
- Use precooked shredded chicken or rotisserie chicken. This will make things easier as you don't have to cook the chicken before preparing the dip.
- Remove the cream cheese from the fridge about 30 minutes before to allow it to soften. Hard cream cheese will be much more difficult to mix.
- Adjust the spice level. Use a milderbuffalo sauceor use just ⅓ cup if you need to make the dip less spicy. You can also add more or a pinch of cayenne pepper if you love it spicier!
- I highly doubt there will be any leftovers but if there are, store them in the fridge for 2-3 days and reheat in the microwave for about 2 minutes. You can also reheat in the oven at 350 degrees F until warm.
- I don't recommend freezing the dip.
Nutrition
Serving: 1Serving | Calories: 117.26kcal | Carbohydrates: 1.99g | Protein: 8.9g | Fat: 8.21g | Saturated Fat: 5.08g | Polyunsaturated Fat: 0.25g | Monounsaturated Fat: 2.34g | Trans Fat: 0.01g | Cholesterol: 27.65mg | Sodium: 1151.81mg | Potassium: 68.47mg | Fiber: 0.17g | Sugar: 0.91g | Vitamin A: 259.41IU | Vitamin C: 0.28mg | Calcium: 203.91mg | Iron: 0.26mg
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Did you make this?Leave a comment below & tag @realfoodwithsarah on social!
More Easy Snack and Appetizer Recipes
- BBQ Chicken Sliders
- Green Olive Tapenade
- Cranberry Jalapeño Cream Cheese Dip
- Smoked Salmon Canapés
Reader Interactions
Comments
Anna says
Great and easy to follow recipe! Using reduced fat cream cheese and Greek yogurt makes it feel a bit healthier.
I brought it to a Friendsgiving party and everyone loved it!Reply
Sarah Hill says
Hi Anna, thanks for making the dip. Happy everyone loved it!
Reply
A Hill says
Sarah made this for our superbowl party. It was a tremendous hit...so tasty!!Reply
Sarah Holt says
Thanks Akeama!
Reply
Libby says
Do you have to cook it in a skillet? Can you cook it in the crock pot?
Reply
Sarah Holt says
Hi Libby, this recipe also works in any regular baking dish! I have not tested it in a crockpot, unfortunately, but you should be able to cook it on low for 2-3 hours or on high for 1-1 1/2 hours. Let me know how it comes out or if you run into any issues, I'm happy to help troubleshoot!
Reply
Sarah Antal says
We love this recipe so much! It is MUCH better than the original version, and we love that it is all simple ingredients. Thank you so much!!Reply
Sarah Holt says
Hi Sarah, so happy you love this dip! It's one of our favs also, can't wait to make it again for football season!!
Reply
Kim Mee says
Fabulously yummy!! A big hit
Thank you Sarah 💗Reply
Sarah Holt says
Hi Kim, so happy you enjoyed it! One of my new favorites 🙂
Reply
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