We discovered the buffalo chicken dip at Trader Joe's, so naturally I came up with my own higher protein version. 24 grams per serving! Rotisserie chicken for an easy shortcut, Frank's Red Hot sauce, Greek Yogurt and my crock pot make for a creamy, protein packed party snack.
Things to Know Before You Make This Dip
- Use a 2.5 to 3 quart crock pot. This recipe fills a 2.5 quart slow cooker right to the top, so a 3 quart gives you a little breathing room for stirring.
- A stand mixer makes this effortless. Add all your ingredients to the bowl and let it do the work. Everything comes together smooth and homogenous in about a minute. That said, you can totally use a spatula and get great results, too.
- Frank's original is the move. It's what's in the photos and what gives this dip that classic buffalo flavor. Want it milder or hotter? Swap to a mild or extra hot buffalo sauce and the heat level will follow.
- Make it ahead. Mix everything together, add it to the crock pot insert, cover and refrigerate. Day of, just set it in the base, turn it on high and you're done.
- It works cold too. Leftovers straight from the fridge are genuinely delicious. No reheating required, though a quick minute in the microwave works great too.
- Keep it warm at the party. Once it's hot, switch to the warm setting and keep the lid on between servings. It'll hold beautifully for a few hours.
Step by Step Instructions
- Beat the cream cheese. Add your cream cheese to the stand mixer and beat until smooth and fluffy or cream by hand. Starting with whipped cream cheese means everything else incorporates evenly with no lumps.
- Add the remaining ingredients. Add the shredded rotisserie chicken, Greek yogurt, Frank's, garlic powder, mozzarella, and pimentos to the bowl and mix until everything is fully combined and smooth.
- Transfer to the crock pot. Pour the mixture into your crock pot and cook on high for 1 hour.
- Stir and serve. Give it a good stir, you'll see it come together into that creamy, scoopable dip. Top with scallions and set out your dippers.
Tips, Swaps and Make It Your Way
- Rotisserie chicken is the move. It's already cooked, easy to shred, and adds great flavor. Grab one from the store and you're halfway there.
- Swap the mozzarella. Mozzarella keeps things mild and creamy, but sharp cheddar works great if you want a little more bite. Pepper jack will kick up the heat.
- Skip the pimentos if you want. They add a subtle sweetness that balances the heat beautifully, but the dip is delicious without them too.
- Serve it cold. Mix everything together and skip the crock pot entirely for a no-heat option. Great for warmer months or when you need something fast.
- Double it for a crowd. This recipe fills a 2.5 to 3 quart crock pot. If you're feeding a larger group, double the recipe and use a 6 quart.
- Make it your own with the heat level. Frank's original lands at a medium heat. Go mild or go hot depending on your crowd, just swap the sauce.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. This dip is genuinely great cold straight from the fridge, no reheating required. If you prefer it warm, a minute or two in the microwave does the trick. Not recommended for freezing as the dairy can separate and affect the texture.
Buffalo Fans!
If buffalo chicken is your thing, you're in the right place. A few more favorites:
Joanie's Balanced Bites
Between the rotisserie chicken, Greek yogurt, cream cheese, and mozzarella, you're looking at nearly 20 grams of protein per serving, from a dip. The fat from the cream cheese and mozzarella means you're going to feel full and satisfied, not reaching back for more five minutes later. This one is naturally structured in a way that supports steady energy without any extra effort on your part.
How to Enjoy It
Veggie dippers are a great move here, celery and carrots give you a satisfying crunch and sneak in some fiber alongside all that protein and fat. That said, chips and crackers are completely welcome, too.
If you want to add a little extra fiber, my Flax Seed Crackers are a perfect pairing.
Browse ➡️ Blood Sugar-Steady Recipes
Crock Pot Buffalo Chicken Dip with Greek Yogurt
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Description
This crock pot buffalo chicken dip with Greek yogurt is creamy, high protein, and ready in an hour. Perfect for game day, parties, or an easy appetizer everyone loves.
Ingredients
- 2 cups rotisserie chicken, shredded
- 8 oz cream cheese, softened
- ¾ cup plain Greek yogurt
- ½ cup Frank's RedHot original sauce
- 1 tsp garlic powder
- 4 oz mozzarella, shredded
- 3 tbsp pimentos, drained
- Sliced scallions for garnish, optional
Instructions
- Add cream cheese to a stand mixer and beat until smooth and fluffy or cream by hand with a spatula.
- Add shredded chicken, Greek yogurt, Frank's, garlic powder, mozzarella, and pimentos. Mix until fully combined.
- Transfer mixture to a 2.5 to 3 quart crock pot. Cook on high for 1 hour.
- Stir well before serving. Top with scallions if desired.
Notes
Make ahead: assemble and refrigerate in the crock pot insert. Turn on day of.
Leftovers keep in the fridge for up to 3 days. Enjoy cold or reheat in the microwave.
Keep warm on the warm setting during a party with the lid on between servings.
Heat level depends on your buffalo sauce, mild sauce, mild dip.
Nutrition
- Serving Size: 1 serving
- Calories: 292
- Sugar: 4.4 g
- Sodium: 866.6 mg
- Fat: 18 g
- Carbohydrates: 7.7 g
- Fiber: 0.6 g
- Protein: 24.9 g
- Cholesterol: 81.2 mg
Did you make this recipe? Let me know!