Skinny Buffalo Chicken Dip is a must for game day or your next party! All the flavor of buffalo wings in a creamy, cheesy, and lightened up dip!
If you love this dip, try my skinny green chile chicken enchilada dip!
This post has been updated since it was originally published on 1/11/2015
Why you’ll love it
Lightened up without sacrificing flavor – This buffalo dip may use a couple lighter ingredients, but I promise you won’t notice the difference.
Great for parties, game day, and the Super Bowl – This is one of those highly addicting cheesy dip recipes that people can’t leave alone. The chance of there being leftovers is between slim and none!
Easy to make – This cheesy dip is so easy to throw together, especially if you have chicken in the fridge that’s already been cooked or use rotisserie chicken.
- Cream cheese – Make sure it’s softened and at room temperature before you start making the dip. I used low fat cream cheese sometimes labeled as neufchâtel cheese.
- Plain Greek yogurt – Instead of sour cream or mayonnaise, Greek yogurt is a great way to lighten up creamy dips and a good way to sneak in some protein.
- Buffalo sauce – Use your favorite brand and heat level. I’ve been loving this Noble Made medium buffalo sauce.
- Green onions – Adds a nice onion flavor without being overpowering.
- Garlic and onion powder
- Mozzarella cheese – block style mozzarella is best, you don’t want the extra moisture from fresh. Part skim or full fat mozzarella can be used.
- Blue cheese – A cheese or dressing commonly served with hot wings or recipe using buffalo sauce. Tangy, funky, and tastes great with the spicy hot sauce.
- Chicken – Shredded cooked chicken breasts are used in this recipe, however you could use thigh meat as well.
How to make buffalo chicken dip
Combine dip ingredients – Before you start making the dip make sure that the cream cheese and Greek yogurt are at room temperature so that the mix together well.
Add the cream cheese, yogurt, buffalo sauce, dried spices, and green onions to a bowl. Whisk them together until well combined. Add in half of the mozzarella, blue cheese crumbles, and all of the shredded chicken. Fold them in with a rubber spatula.
Bake – Spray a 9 or 10 inch seasoned cast iron skillet with cooking oil. You can also use a similar size glass or ceramic baking dish or pie plate. Pour in the dip and top with the remaining cheese. Bake in a preheated 350° F. oven for 25-30 minutes or until hot and bubbly.
Skinny buffalo chicken dip FAQ:
Yes. Feel free to use full fat cream cheese and full fat Greek yogurt in this recipe.
I don’t recommend using fat free products for baked dips. Non-fat Greek yogurt will likely curdle or separate when it bakes and fat free cream cheese tends to have an odd texture and flavor.
No. You can use a similar size casserole dish, an 8×8 glass or ceramic baking dish, or even a pie plate. I like the cast iron because it holds heat well and will keep the dip warm for quite a while, but it isn’t necessary.
If you are using 2% or full fat Greek yogurt and the ingredients are at room temperature and not ice cold out of the refrigerator when the dip goes into the oven, then it shouldn’t curdle or separate.
Yes. You’ll want to use a slightly larger baking dish or skillet or two of the smaller sized dishes. The baking time will remain the same.
Make Ahead Tips
The dip can be made 1-2 days in advance. Before baking the dip, stir it again to combine everything and let it come to room temperature. I recommend letting it sit out on the counter for an hour.
Don’t make the dip ahead and let it sit in the cast iron skillet, as the skillet might rust.
- If you don’t like blue cheese swap it with cheddar cheese or additional mozzarella.
- Use a Monterey Jack cheese instead of mozzarella or a combination of both.
What to serve with buffalo dip
- Fresh veggies such as carrots, celery, or peppers.
- Chips, crackers, or crostini for something more substantial.
- If you happen to have leftovers, use it as a filling for these buffalo chicken stuffed peppers.
More Appetizer Recipes
- Baked Buffalo Chicken Wonton Cups
- Mexican Corn and Green Chile Dip
- Spinach Artichoke Dip Phyllo Cups
- Buffalo Potatoes
- Green Chile Guacamole
Did you make this skinny buffalo chicken dip? I’d love if you’d leave a recipe rating and review below.
- 4 ounces low fat cream cheese, room temperature
- 1 cup plain full fat or 2% Greek yogurt, room temperature
- 1/2 cup buffalo sauce, such as Noble Made or Frank's
- 2 thinly sliced green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup shredded part skim mozzarella cheese, divided
- 1/2 cup crumbled blue cheese, divided
- 2 cups cooked and shredded boneless skinless chicken breasts
- Carrots, celery, and crackers for serving
- Preheat oven to 350° F. and spray and 8x8 baking dish or 9 or 10 inch cast iron skillet with cooking oil.
- In a large bowl whisk together the softened cream cheese, yogurt, buffalo sauce, green onions, garlic powder, and onion powder.
- Use a rubber spatula to fold in the chicken, 1/2 cup shredded mozzarella cheese, and 1/4 cup of the blue cheese crumbles.
- Pour the mixture into the prepared baking dish or cast iron skillet and top with the remaining mozzarella and blue cheese. Bake for 25-30 minutes or until bubbly and golden on top.
- Remove from the oven and top with the extra blue cheese crumbles, green onions, and buffalo sauce if desired. Serve immediately with carrots, celery, or crackers.
Amount Per Serving: Calories: 199Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 850mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 28g