Buffalo Chicken Dip (Without Cream Cheese)
This Buffalo Chicken Dip is made without cream cheese so if you’re looking for an alternative to cream cheese, this easy dip recipe still has all the creamy, cheesy buffalo chicken flavor you love! It’s our go-to game day dip!
Perhaps you want to omit cream cheese because you’re looking for a healthy buffalo chicken dip or simply don’t like cream cheese, whatever the reason, this recipe has all the richness and flavor of classic buffalo chicken dip – WITHOUT the cream cheese! Dare I say it’s the best buffalo chicken dip recipe I’ve made!
This creamy and spicy buffalo chicken dip recipe has all the flavors of tangy buffalo chicken wings so we love to enjoy it for football (Super Bowl dip? YES!) and basketball watching parties and game nights! It’s always a hit because it has just enough of a kick from the hot sauce without being too spicy for those who don’t love hot sauce.
Can You Make Buffalo Chicken Dip Without Cream Cheese?
Yes! You can absolutely make buffalo chicken dip without cream cheese! Use healthier plain Greek yogurt instead! Let me show you how… let’s take a look at the ingredients I use in my buffalo chicken dip.
QUICK GLANCE: Ingredients
Greek Yogurt Buffalo Chicken Dip
Can you make buffalo chicken dip without cream cheese? YES! Greek yogurt (plain) is used in place of the cream cheese, so you’ll definitely save on calories! This is also the reason I prefer Greek yogurt over sour cream, it’s a lot healthier! Plus, this is also a great low carb dip!
Since greek yogurt is looser in consistency than cream cheese, you’ll notice a lot of chicken (3 cups!) to help thicken it up and make it a hearty dip without sacrificing flavor.
Some tips for preparing and making this dip recipe:
- Use a rotisserie chicken (Costco or Sam’s have the best) to save time! To shred it quickly, place the chicken in an electric mixer and turn on low, it’ll shred in seconds!
- Prep in advance! Make this buffalo chicken dip up to 3 days in advance and pull out and bake whenever you’re ready! It’s even delicious room temperature too.
- Don’t have Greek yogurt? You can swap in sour cream if you like.
- I highly recommend shredding your own cheddar cheese (mozzarella too if you have time, but definitely the cheddar). The flavor tastes much better than store-bought shredded cheese.
What to Serve with Buffalo Chicken Dip
Serve up your dip with a variety of raw veggie slices and chips or crackers! Here are a few of my favorites…
- Carrot Sticks
- Celery Sticks
- Tortilla Chips
- Cucumber Slices
- Pita Chips
- Crostini
- Potato Chips
- Sliced Bell Peppers
- Crackers
I hope you’ll give this easy buffalo chicken dip recipe a try. It’s one of my favorite appetizers and the ultimate comfort food, and you won’t even miss the cream cheese. It’s a cheesy, spicy and absolutely irresistible appetizer for a special occasion!
LEFTOVER BUFFALO CHICKEN DIP?
I doubt you’ll end up with a lot of leftovers (it’s THAT good) but if you do, you can use extra buffalo chicken dip on wraps, make pinwheels, use it as a filling in phyllo cups or wonton cups, or simply reheat later! Enjoy this easy recipe all football season long!
Want more party dip and appetizer ideas?
- Cold Caprese Dip
- Baked Muffuletta Dip
- Cuban Sandwich Skewers
- Cucumber Cream Cheese Dip
- Easy Sausage Phyllo Cups
- Sriracha Dipping Sauce
If you love this cheesy buffalo chicken dip, I’d appreciate it if you’d leave me a star rating below! Thank you so much!
Buffalo Chicken Dip Without Cream Cheese
Ingredients
- 3 cups cooked, shredded chicken ((rotisserie chicken or canned both work well))
- 1/2 cup Frank's Original Red Hot Sauce
- 1/4 cup ranch dressing
- 3/4 cup plain Greek yogurt
- 1 1/4 cup sharp cheddar cheese (shredded)
- 1/3 cup mozzarella cheese (shredded)
- 1 clove garlic (minced (or 1 tsp store-bought minced garlic))
- 1/2 teaspoon onion powder
- 2 tbsp green onion (chopped)
- 2 tbsp crumbled blue cheese
For Serving
- Tortilla Chips
- Carrot Sticks
- Celery Sticks
- Cucumber Slices
Instructions
- Preheat oven to 350°F. Arrange oven rack to the middle of the oven.
- In a large mixing bowl (using a hand mixer or electric mixer) or using a food processor, combine shredded chicken, Frank's Original Red Hot Sauce, ranch dressing, plain Greek yogurt, 1 cup shredded cheddar, mozzarella cheese, garlic, and onion powder. Mix until smooth.
- Pour buffalo chicken dip into an oven-safe baking or casserole dish (8" or similar) and sprinkle with remaining 1/4 cups shredded sharp cheddar cheese.
- Bake, uncovered, for 25 minutes or until cheese is melted and dip is bubbly.
- Remove from oven and top with chopped green onion (or chives), crumbled blue cheese. Sometimes I add a pinch of paprika and black pepper for garnish on top, but this is totally optional.
- Serve buffalo chicken dip with tortilla chips, toast rounds, veggies like carrot sticks, celery, cucumber slices.
Notes
- For more heat, drizzle on extra hot sauce on top before serving.
- For less heat, reduce hot sauce to 1/3 cup.
- Store leftover buffalo chicken dip, covered, in the refrigerator for up to 3 days.
- To make in a slow cooker instead of the oven, add all ingredients (except blue cheese and green onion) to slow cooker and cook on HIGH for 1 to 1 1/2 hours or LOW for 3 to 3 1/2 hours. Once bubbly and hot, top with blue cheese and green onions. Serve and enjoy!
Love how tasty this is. Yum
Yogurt did not incorporate well into this. Lots of little tiny dots of yogurt all over. Did crockpot version according to your instructions.
Meg, did you use a full fat plain yogurt or a nonfat? I’ve made it several times and never had it separate. It might have been overheated and that might have caused it to separate.