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Easy 7-Layer Greek Yogurt Buffalo Chicken Dip

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This creamy, tangy buffalo chicken dip features seven distinct layers with Greek yogurt for a lighter, protein-packed twist. Perfect for game day, potlucks, or any gathering, it’s a crowd-pleaser that’s actually better than the classic version.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie or leftover grilled chicken breast)
  • 1/2 cup buffalo hot sauce (Frank’s RedHot recommended)
  • 2 tablespoons unsalted butter, melted
  • 8 oz cream cheese, softened to room temperature
  • 1 cup plain Greek yogurt (full-fat or 2% recommended)
  • 1/2 cup ranch dressing
  • 1/2 cup blue cheese dressing (optional)
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup crumbled blue cheese (optional)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped fresh parsley (optional)
  • Extra drizzle of buffalo sauce for garnish (optional)
  • Pinch of smoked paprika for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Let cream cheese sit at room temperature to soften.
  2. Make the buffalo chicken layer: In a medium bowl, combine shredded chicken, 1/2 cup buffalo hot sauce, and melted butter. Stir until chicken is fully coated. Set aside.
  3. Make the creamy base layer: In a separate bowl, beat softened cream cheese with an electric mixer until smooth. Add Greek yogurt, ranch dressing, and blue cheese dressing (if using). Beat until combined and fluffy, about 2 minutes.
  4. Start layering: Spread half of the cream cheese mixture evenly across the bottom of a 9×13 inch baking dish. Sprinkle half of the shredded cheddar and half of the mozzarella over this layer.
  5. Add the buffalo chicken layer: Spread all of the buffalo chicken mixture evenly over the cheese layer.
  6. Add the second creamy layer: Drop spoonfuls of the remaining cream cheese mixture over the chicken, then gently spread. Sprinkle remaining cheddar and mozzarella over the top. Add crumbled blue cheese if using.
  7. Bake for 20-25 minutes, until hot and bubbly. If top browns too quickly, cover loosely with foil for the last 10 minutes.
  8. Let rest for 5 minutes before serving to allow layers to set.
  9. Garnish with chopped green onions, fresh parsley, extra buffalo sauce, and smoked paprika if desired. Serve hot with tortilla chips, celery sticks, carrot sticks, or crusty bread.

Notes

For best results, use full-fat or 2% Greek yogurt; nonfat can make the dip watery. Shred cheese from a block for better melting. The dip can be assembled up to 24 hours in advance and refrigerated; add 10 minutes to baking time if starting cold. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: buffalo chicken dip, Greek yogurt dip, 7-layer dip, game day appetizer, healthy buffalo dip, high protein dip, party dip

Find it online: https://emmastirs.com/easy-7-layer-greek-yogurt-buffalo-chicken-dip/