Love buffalo chicken dip but don’t want cream cheese? This easy recipe is high in protein and is creamy WITHOUT cream cheese!
Buffalo chicken dip is one of my favorite easy appetizers. And if you’ve ever had it, you may know why.
It’s full of spicy goodness, it’s creamy, and it’s super filling.
My standard way of making this dip was mixing chicken, cream cheese, ranch dressing, and hot sauce. With a few other ingredients added. But I kind of wanted some more protein, so I added a couple more things- and it turned out AMAZING.
Why is this made without cream cheese?
Cream cheese is amazing and I’ll still make buffalo chicken dip that way on occasion. But the addition of cottage cheese and Greek yogurt adds a ton of protein and a little less fat- which is nice if you’re watching your fat intake.
Another way mine is different is that it’s a bit thicker than traditional dip. So you can use this as a topping for salads or Buddha bowls- some of my favorite ways to eat it!
Made with simple ingredients
When I think of meal ideas, they have to be easy and not overwhelm me. This healthy buffalo chicken dip is a super easy recipe because I can throw a few things together and have the main part of dinner ready. That makes it a great option for busy weeknights!
Keep reading to get to the recipe card and get extra tips and tricks!
Shredded chicken: I cook boneless chicken breasts. To save time, you can shred chicken from a rotisserie chicken! I like to keep leftover chicken in the freezer for recipes like this. One pound of chicken breast equals about 3 cups of shredded chicken.
Hot sauce: I use whatever’s on sale, so use your favorite brand. Frank’s hot sauce is a good one!
Ranch seasoning packet: Use your own ranch seasonings if you prefer. Examples could be onion powder, garlic powder, salt, black pepper, and dill.
Greek yogurt: I use plain Greek yogurt.
Cheese: I add cheese to whatever I’m serving this with, but you can add some at the end of cooking! Examples are cheddar cheese, colby jack cheese, blue cheese crumbles, mozzarella cheese, and pepper jack cheese.
Can you bake this in the oven?
You can heat this in the oven instead! Cook the chicken ahead of time, then mix all the ingredients together. Bake at 375 degrees for 15-20 minutes until heated through.
Can you make this in a slow cooker?
Using a slow cooker is an easy way to transfer this to parties and keep it heated through!
Add the ingredients to the cooked chicken and cook on LOW for 2-ish hours, then keep on Warm as you serve.
How to make Buffalo Chicken Dip
Cook and shred the chicken using your desired method. I cook chicken breasts in a slow cooker on LOW for about 6 hours, then shred.
In a blender or food processor, add Greek yogurt, cottage cheese, hot sauce, and ranch seasoning. Blend until smooth and creamy.
Add the chicken to a large pot and pour the sauce over top. Heat on the stovetop on low heat for 10-15 minutes until the mixture is fully heated through.
Serve as a dip or as a topping for salads or bowls.
How to store
When the leftover dip has come to room temperature, store in an airtight container and keep in the fridge to up 3-5 days. I’ve never tried freezing this so I don’t know how well it would work.
The next day, you can put the dip in a microwave safe dish and heat in 30-second increments until heated through.
What to serve with this
This Buffalo Chicken Dip is thicker than a traditional dip. You can serve it in a few ways:
- As a dip with tortilla chips, celery sticks, carrot sticks, or bell peppers
- As a topping for salads or Buddha bowls
- As a buffalo chicken sandwich- this sounds heavenly!
Be sure to print the recipe instructions below and use this for family gatherings or a game day snack!
Buffalo Chicken Dip (Without Cream Cheese)
Love buffalo chicken dip but don't want cream cheese? This easy recipe is high in protein and is creamy WITHOUT cream cheese!
- 1 pound boneless skinless chicken breast
- 3/4 cup cottage cheese
- 3/4 cup plain nonfat Greek yogurt
- 1/2 cup hot sauce
- 1 packet ranch dressing mix
- Cook and shred the chicken using your desired method. I cook chicken breasts in a slow cooker on LOW for about 6 hours, then shred.
- In a blender, add Greek yogurt, cottage cheese, hot sauce, and ranch seasoning. Blend until smooth and creamy.
- Add the chicken to a large pot and pour the sauce over top. Heat on the stovetop on low heat for 10-15 minutes until the mixture is fully heated through.
- Serve as a dip or as a topping for salads or bowls.