Easy Gluten Free Buffalo Chicken Dip (No Cream Cheese) (Edit recipe)

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This buffalo chicken dip is always a crowd-pleaser! It’s got a little extra protein thanks to a secret ingredient: greek yogurt instead of cream cheese! The balance of spicy and delicious is just right, but you can definitely add more hot sauce if you want an extra kick. The recipe calls for shredded chicken that’s already cooked, so if you need a simple and flavorful option, my easy slow cooker shredded chicken recipe is perfect to make ahead! You’ll want to make sure your shredded chicken is flavorful, so I usually cook mine with some salt, pepper, and garlic powder before tossing it into the dip.

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 8

Ingredients

For Inside the Dip

2 cups Chicken Breast, seasoned, cooked & shredded
1/2 cup Hot Sauce (Frank's RedHot)
1/2 cup Ranch Dressing
3/4 cup Plain Greek Yogurt
1.5 cups Monterey Jack Cheese, 3-cheese blend (mozzarella, monterey jack and cheddar)

For on Top of the Dip

1.5 cups Monterey Jack Cheese, 3-cheese blend (mozzarella, monterey jack and cheddar)
1/4 cup Green Onion (Scallion), chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F.
In a large mixing bowl, toss together the pre-cooked shredded chicken, greek yogurt, ranch dressing, and hot sauce. (Tip: If you need an easy shredded chicken recipe, check this one out.)
Once well mixed, add in 1.5 cups of the shredded cheese and combine until all ingredients are fully incorporated.
Transfer the mixture to an 8x8 baking dish and top with the remaining 1.5 cups of cheese.
Bake for about 10-15 minutes, or until the dip is warmed through and the cheese is fully melted. If your ingredients are cold, warm them in the baking dish for about 10 minutes before layering with the cheese on top to ensure everything heats evenly.
Remove from the oven and top with scallions. Serve warm with your favorite chips, celery, or other dippers!

Notes

The buffalo chicken dip is best served warm, so I suggest making your chicken ahead of time to save you a lot of hassle. Prepping the chicken the day before can really help. When cooking the chicken, make sure it’s seasoned—I like to use salt, pepper, and garlic powder. For a simple, flavorful option, check out my easy slow cooker shredded chicken recipe, or you can substitute shredded rotisserie chicken. And if you love scallions, feel free to top the dip with as many of them as you want! When assembling the dip, if your ingredients are cold, warm them in the pan for about 10 minutes before layering with the cheese on top. This ensures everything warms up evenly. And if you like a bit more heat, feel free to mix in some extra buffalo sauce for that extra kick!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	504
Fat:	39 g
Carbohydrates:	6 g
Protein:	36 g
Cholesterol:	124 g
Sodium:	1282 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.

Ingredients include paid links.

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