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Creamy buffalo chicken dip in a square ceramic baking dish topped with melted cheddar, blue cheese and green onions, with celery and carrot sticks.

Buffalo Chicken Dip Recipe: 35-Minute Greek Yogurt Party Dip

A creamy, tangy buffalo chicken dip with plain Greek yogurt and 3 cups of shredded rotisserie chicken. It bakes in 20 minutes and is ready in 35 minutes, served warm with celery and carrot sticks.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups shredded rotisserie chicken about 12 oz; skin and bones removed
  • 1/2 cup plain Greek yogurt 2% or whole milk
  • 4 oz cream cheese softened
  • 1/2 cup Frank's RedHot original hot sauce or any cayenne pepper sauce
  • 1/2 cup shredded sharp cheddar divided
  • 1/4 cup crumbled blue cheese optional
  • 2 stalks green onions sliced; white and green parts divided
  • 1 cup celery sticks for serving
  • 1 cup carrot sticks for serving

Method
 

  1. Heat the oven to 375°F. Shred the rotisserie chicken into 3 cups, discarding the skin and bones.
  2. In a large bowl, stir together the Greek yogurt, cream cheese, hot sauce, 1/4 cup of the cheddar, the blue cheese, and half of the green onions until smooth.
  3. Fold in the chicken until evenly coated.
  4. Spread the mixture in an 8-inch square baking dish and sprinkle with the remaining 1/4 cup cheddar.
  5. Bake 20 minutes, until bubbling at the edges.
  6. Turn off the oven and let the dip stand 5 minutes. Scatter the remaining green onions on top and serve warm with the celery and carrot sticks.