Ingredients
Equipment
Method
- Divide the shredded rotisserie chicken evenly between 6 microwave-safe bowls — about ½ cup per bowl.
- In a large mixing bowl, combine the Greek yogurt, Kinder's The Blend Seasoning, Kinder's Buttery Buffalo Sauce, and shredded cheddar cheese. Mix thoroughly until well combined.
- Spoon the sauce mixture evenly over each bowl of chicken and mix to combine in each individual bowl.
- Top each bowl with a little extra shredded cheddar and sliced green onions.
- Cover and refrigerate until ready to eat. When ready, microwave for 1 minute, stir, and eat immediately with celery sticks or crackers.
Nutrition
Notes
- Shred the rotisserie chicken while it's still warm. It pulls apart in seconds. Cold chicken fights back — you'll end up cutting instead of shredding, and the texture of the buffalo chicken cheese dip goes chunky instead of fluffy.
- Full-fat Greek yogurt, no exceptions. Low-fat and non-fat split when microwaved, leaving you with watery buffalo soup. Full-fat has enough milk fat to stay emulsified through the reheat.
- Dial the heat. 4 Tbsp buffalo sauce for mild, 6 Tbsp for the default (what's written), up to 8 Tbsp for a real kick. Want the full wing treatment instead? Move to Seasoned & Sauced Buttery Buffalo Wings. Taste the sauce base before portioning — it's much easier to adjust in the mixing bowl than in six individual cups.
- For a richer buffalo chicken cheese dip, stir 2 oz of softened cream cheese into the yogurt base. You'll lose some of the protein-per-calorie edge but gain a denser, more classic-dip mouthfeel — or go full comfort-food and try Buttery Buffalo Mac N Cheese instead.
- Hold the toppings until serving. The cheddar and green onion on top are for the day you eat it — not for Sunday prep. They'll stay brighter and the cheese will melt into the hot dip instead of getting rubbery in the fridge.
- Stir right after microwaving. The sauce can look separated for the first few seconds out of the microwave. One quick stir pulls it back together.
- Celery and carrot spears are the default — they're cold, they crunch, and they cut the heat of the buffalo chicken cheese dip. Pita chips, tortilla chips, or pretzel thins work if you want a heartier scoop. Rice cakes turn it into a high-protein afternoon snack that doesn't feel like a compromise.
- For a party format, combine everything in a 9x9 baking dish, top with extra cheese, and bake at 350°F for 20–25 minutes until the edges bubble. Surround with crackers, celery, and green onions and serve warm — it's the same buffalo chicken cheese dip, just scaled for a crowd. For a loaded appetizer-format sibling on the same Buttery Buffalo flavor line, see Buttery Buffalo Potato Skins.
- Eat it as a meal: scoop the buffalo chicken cheese dip onto a bed of butter lettuce, add a handful of diced tomato, and call it lunch. For a full low-carb lunch format, Buttery Buffalo Chicken Lettuce Boats takes the same flavor into a wrap. Or swap the dip for the classic pairing: Buttery Buffalo Wings with Ranch Dip.
- Keep the prepped buffalo chicken cheese dip bowls covered in the fridge for up to 4 days. They don't need anything fancy — a flat lid or a sheet of plastic wrap is enough.
- To reheat, microwave one bowl for 60 seconds, stir, then add 30-second bursts if it's not hot through. Stir each time — the sauce separates slightly during heating and a quick mix brings it back.
- Skip the freezer. Greek yogurt turns grainy after thawing and you'll never get the texture back.