There’s something magnetic about the smell of bubbling buffalo chicken dip drifting through a Sunday afternoon especially when game day is heating up and the chips are too. Whether you’re here for the football or just the snacks (no judgment), this high protein buffalo chicken dip is about to become your go-to appetizer.
Packed with lean shredded chicken, creamy Greek yogurt, and just enough heat to keep things interesting, this dip hits that sweet spot between indulgent and nourishing. No greasy regrets here. Just a protein-packed chicken dip for game day (or Tuesdays, let’s be honest).
Why You’ll Love This High Protein Buffalo Chicken Dip
First of all: cheesy, spicy, creamy. You really don’t need much more than that except we went ahead and made it healthy too.
What makes this buffalo chicken dip with Greek yogurt so lovable is how it gives you all the flavor of the original without that nap-inducing, heavy feeling. It’s lighter, tangier, and dare I say… better than the version you grew up with. Thanks to the Greek yogurt and low-fat cream cheese, it’s high in protein but low in regret. The warm buffalo flavor still delivers that kick, but you’ll actually feel good afterwards.
Plus, this one’s baked until golden and bubbly, making it the perfect healthy buffalo chicken dip for your next party spread or Tuesday night snack attack.
Ingredients You’ll Need
You don’t need a cartload of fancy ingredients just a few fridge and pantry staples.
- 2 cups shredded cooked chicken breast (rotisserie works great)
- ¾ cup Greek yogurt (plain, full-fat or low-fat both work)
- 4 oz low-fat cream cheese, softened
- ½ cup hot sauce (Frank’s RedHot is the MVP here)
- ½ cup shredded part-skim mozzarella cheese
- ¼ cup crumbled blue cheese or extra mozzarella (optional, but highly encouraged)
- 1 tsp garlic powder
- Chopped green onions or parsley for serving
That’s it. If you can stir things in a bowl and push some buttons on your oven, you’re golden.
High Protein Buffalo Chicken Dip
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken breast rotisserie works great
- 3/4 cup Greek yogurt plain, full-fat or low-fat
- 4 oz low-fat cream cheese softened
- 1/2 cup hot sauce Frank’s RedHot recommended
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup crumbled blue cheese or extra mozzarella optional, highly encouraged
- 1 tsp garlic powder
- chopped green onions or parsley for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine Greek yogurt, cream cheese, hot sauce, and garlic powder until smooth.
- Stir in shredded chicken, mozzarella, and blue cheese if using.
- Spread mixture evenly in a small baking dish.
- Bake for 20–25 minutes, until hot and bubbly.
- Garnish with green onions or parsley and serve warm.
Notes
How to Make High Protein Buffalo Chicken Dip
Prep the Ingredients
Start by shredding your cooked chicken. Pro tip: if you’re using rotisserie, skip the seasoning and strip the chicken while it’s still a little warm it shreds easier that way.
Soften your cream cheese by letting it sit at room temp or nuking it gently in the microwave for 10–15 seconds. Measure out your Greek yogurt, hot sauce, cheese, and seasonings so you’re ready to go.
Cook Everything
In a large mixing bowl, combine your Greek yogurt, cream cheese, hot sauce, garlic powder, and about half of your shredded mozzarella. Stir until smooth and well blended. Then mix in your chicken and optional blue cheese.
You’re going to feel tempted to eat it straight off the spoon. And honestly? No one’s watching.
Simmer or Bake
Pour your dip into a small baking dish think 8×8 or a round pie dish. Sprinkle the remaining mozzarella on top (plus more blue cheese if that’s your jam).
Bake at 375°F for 18 to 22 minutes, or until the dip is hot and bubbly with slightly golden edges. You can broil it for 1–2 minutes at the end for that bronzed cheesy top, but keep a close eye no one likes scorched cheese sadness.
Plate and Serve
Once the dip is out of the oven, sprinkle chopped green onions or parsley on top for a pop of freshness. Serve immediately with sliced veggies, whole grain crackers, tortilla chips or if you’re going full snack-mode, pair it with a glass of Salted Caramel Cold Foam for that sweet-and-spicy combo.
Tips, Variations & Shortcuts
Want to switch it up? Here are some solid swaps and hacks:
- Use cottage cheese instead of cream cheese for even more protein (just blend it first).
- Want it spicier? Add a pinch of cayenne or a few dashes of your favorite hot sauce.
- Short on time? Mix everything together and microwave in a glass bowl for 5 minutes, stirring halfway.
- Don’t eat dairy? Use dairy-free alternatives like almond cream cheese and vegan shredded cheese. The texture stays creamy and satisfying.
You’re also welcome to double the batch. Frankly, people always ask for more. And if you’re building a cozy dinner menu around it, this Ravioli Parmigiano Reggiano makes a rich, cheesy main that plays well with the bold flavors of this dip.
What to Serve With It
This low-fat buffalo chicken appetizer recipe pairs beautifully with a lot of things (including another cold beer):
- Crisp celery and carrot sticks
- Multigrain tortilla chips
- Sliced bell peppers
- Flatbread wedges or pita chips
- Baked sweet potato rounds
Honestly, it’s the type of dip that makes everything taste better. Except maybe pancakes. Don’t test that serve it next to something like Gluten Free Mint Chocolate Brownies instead if you want to round out your game day table.
FAQ – High Protein Buffalo Chicken Dip
Can I make this high protein buffalo chicken dip ahead of time?
Yes! It’s super meal-prep friendly. Mix everything ahead and store it covered in the fridge for up to 2 days. When you’re ready, just bake as instructed. It might need a few extra minutes in the oven if it’s cold straight from the fridge.
Is this dip keto- or low-carb-friendly?
Totally. As long as you skip the chips and go with a veggie vehicle like cucumber or bell pepper slices, it’s a high-protein option with very few carbs. Perfect for low-carb snacking without missing out on flavor.
How can I make this dairy-free?
Swap in dairy-free versions of Greek yogurt, cream cheese, and shredded cheese. There are some seriously good alternatives that melt and blend just like the real thing. The texture may vary slightly, but the buffalo flavor still shines through.
What protein can I use besides chicken?
Great question. Leftover turkey works well, especially post-holiday. Canned chicken is a convenient backup (just drain well), or try shredded jackfruit for a vegetarian twist that mimics the texture surprisingly well.
Can I freeze leftover buffalo chicken dip?
Not ideal. Because of the yogurt and cheese, the texture can separate when frozen and thawed. It’s best fresh, but leftovers keep well in the fridge for 3–4 days. Just reheat in the oven or microwave until hot.
How do I make it stretch for a crowd?
Easy: double the recipe and bake it in a 9×13-inch dish. Add an extra handful of cheese on top and garnish generously. It disappears fast, so bigger is better here.
Final Thoughts
Buffalo chicken dip doesn’t have to be a guilty pleasure, and this high protein buffalo chicken dip proves it. It checks every box: spicy, cheesy, creamy, and loaded with lean protein while being easy enough to whip up on a weeknight. And if you’re craving something sweet after the heat, a slice of Protein Cheesecake keeps your macros (and dessert game) on track.. It’s become my not-so-secret weapon for every game day, potluck, and hungry friend situation.
So go ahead. Scoop unapologetically. And maybe stash a little in the back of the fridge just for you. You earned that.
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