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This stovetop Buffalo Chicken Dip is creamy, spicy, and ready in just 15 minutes. Made with shredded chicken, Greek yogurt, and hot sauce — it's a healthier take with bold flavor and perfect for parties, weeknights, or game day cravings.
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Course: Appetizer, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tsp olive oil
  • 1/3 cup finely diced onion
  • 2 garlic cloves, minced
  • 1.5 cups shredded cooked chicken
  • 3 Tbsp hot sauce (more to taste)
  • 7 oz plain Greek yogurt
  • 1 Tbsp mayonnaise (optional)
  • 2 Tbsp crumbled blue cheese (optional)
  • 1 large green onion, thinly sliced
  • 1 pinch kosher salt

Equipment

  • medium saucepan
  • wooden spoon
  • measuring spoons
  • mini slow cooker (optional for serving)

Method
 

  1. Heat olive oil in a medium saucepan over medium heat. Add diced onion and minced garlic and sauté for 2–3 minutes until softened and fragrant.
  2. Add shredded chicken and hot sauce. Stir to evenly coat the chicken and let it absorb the flavors.
  3. Reduce heat to medium-low. Add Greek yogurt, optional mayo, blue cheese, and half of the green onion. Stir gently to combine without boiling.
  4. Simmer for 3–4 minutes, stirring frequently, until the mixture is hot, steamy, and creamy with small bubbles around the edge.
  5. Season with a pinch of salt and more hot sauce if desired. Top with remaining scallions and serve warm with chips or vegetables.

Nutrition

Calories: 165kcalCarbohydrates: 3gProtein: 19gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.1gCholesterol: 55mgSodium: 520mgPotassium: 210mgSugar: 1gVitamin A: 230IUVitamin C: 2mgCalcium: 80mgIron: 0.6mg

Notes

Use rotisserie chicken or canned chicken to save time. Optional add-ins like blue cheese or mayonnaise can enhance flavor and texture. Keep heat low after adding yogurt to avoid curdling. Store up to 3–4 days in the fridge; not freezer-friendly. Reheat gently on low or microwave in short bursts with stirring.

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