Description
A fast and creamy twist on classic buffalo dip, made with Greek yogurt and shredded chicken for a lighter, tangy flavor.
Ingredients
- 3½ cups shredded rotisserie chicken (425 g, skin and bones removed)
- 1 cup plain full-fat Greek yogurt
- 1 cup shredded cheddar cheese
- ½ cup blue cheese crumbles
- ⅓–½ cup hot sauce (depending on spice level)
- ½ cup mayonnaise
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
Instructions
- Finely chop the red onion and garlic; shred the chicken and grate the cheddar.
- Add hot sauce to a medium saucepan, then stir in chicken, cheddar, blue cheese, mayo, onion, and garlic.
- Cook over medium-low heat for 3–4 minutes, stirring often, just until the cheese melts and the chicken is warmed; do not let it simmer.
- Remove the pan from the heat. In a small bowl, mix the Greek yogurt with about 1 cup of the hot chicken mixture to temper it.
- Stir the tempered yogurt back into the saucepan until everything is smooth and combined; if needed, warm briefly over very low heat without simmering.
Notes
For added flavor, garnish with extra cheddar, blue cheese, chopped red onion, or sliced green onions. Serve with chips, crackers, pita, or veggie sticks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American