Skinny Buffalo Chicken Dip

Fall and football go together like peanut butter and jelly. Bert and Ernie. Keenan and Kel. PUMPKIN AND PIE. (Gotta keep up the fall vibes.)You know? They were just meant for each other. And football is officially BACK, baby. The Eagles and Falcons played last night and I couldn’t care less but(!) the Bears open their season Sunday night against the Packers and I. AM. READY.

You know what else goes with football? Tailgating in the parking lot before a game. Cold beer straight from the cooler, burgers fresh off the grill, maybe tossing the pigskin around and buffalo-freakin-chicken dip.

But you know what sucks about tailgating? Feeling too full to function. Like, when I feast my eyes on a variety of dips I’m just like “gimme all the snacks.” Yeah, you know what I’m talking about. So today I’ve got Skinny Buffalo Chicken Dip. You get all of the flavor of standard buffalo chicken dip with like, half the fat.

It’s the best.

I always hesitate to call a recipe “skinny” because skinny can have some negative connotations. (But “skinny” is a popular search word for recipes so… get over it.)

However, this recipe is most definitely lightened up and lower in fat when compared to the “normal” version. And bonus: it’s so stupidly easy to make and transport to any and all tailgates this fall.

What makes this version skinny is that instead of using a giant block of cream cheese, you’ll use a smaller block of cream cheese along with greek yogurt and a lower fat cheese. I like to eat my dip with tortilla chips or some raw veggies!

Here is a link to the chip bowl I use: Tondo Wooden Chip & Dip Bowl


Skinny Buffalo Chicken Dip

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes


  • 3 cups shredded (cooked) chicken
  • 4 oz low-fat cream cheese, softened
  • 1 cup plain, greek yogurt (can use full-fat, low-fat, no fat)
  • 1 cup shredded part-skim mozzarella
  • 1/2 cup hot sauce (or more - to taste!)
  • 1/2 cup crumbled light bleu cheese
  • 1/4 cup green onion, chopped (optional - can be used in mixture or as garnish!)


  1. Oven Recipe: Preheat oven to 350F and grease a baking dish. In a large bowl, combine all ingredients until well mixed. Transfer the mixture to the baking dish and bake for 25-30 minutes (or until the edges turn a little brown and the cheese is melted). Top with optional garnish and serve!

  2. Crockpot Recipe: In your crockpot, combine all ingredients until well mixed and heat on low for 4 hours or until the cheese is melted. Top with optional garnish and serve!


For the chicken: White or dark meat is cool. You can also prepare the chicken however way you'd like. Rotisserie, canned, whatever you have leftover in the fridge. Here's how I prepare my chicken: I'll add about 3/4 lb chicken to a large pot and add water until chicken is submerged in ~1-2inches of water. Bring to a boil and poach until chicken is cooked thoroughly (about 10 minutes). That's it.


  1. Thank you for this post. I’ve always believed that chicken had to be cooked to 180 using an instant read thermometer to be safe. Always dry. I do more grilling outdoors, but I’ll definitely have to look for one of those pans. Should be good for any type of meat.

    1. Chicken only needs to be 165F if you’re using a thermometer! Make sure you’re measuring in the thickest part of the meat and as long as it’s 165, you’re good! No more dry chicken.

  2. I always not only drain my meat, but rinse it with hot water. This will get all of the grease off. Then I leave it sitting in the collander over couple of paper towels for a few minutes to get as much water off as it can. Then I will bag or freeze it.

    And we always do salt, pepper, and garlic in all of our ground beef recipes.

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