The Best Baked Buffalo Chicken Artichoke Dip

6 cups
25 min

Baked Buffalo Chicken Artichoke Dip made with shredded chicken, Greek Yogurt and low sodium wing sauce really is the best healthy dip you can get. A low calorie skinny buffalo chicken dip with artichoke for volume and nutrition perfect for a super bowl appetizer.

Yes, I said super bowl and all that, but to be honest I don’t even know when that is. I literally had to go Google it.

My goal behind this recipe was to just have heaping spoonfuls of a creamy cheesy chicken dip with all that buffalo sauce flavor – but still be healthy.

And that’s where the artichoke part came in. Sneak in the veggies to get some benefit and have a guilt free indulgence!

What is Buffalo Chicken Dip made of?

A regular recipe for buffalo chicken dip is made with canned chicken, a ton of (not the best ingredients like) cream cheese, cheddar, blue cheese and ranch dressing.

Ingredients for Baked Buffalo Chicken Artichoke Dip

This healthy buffalo chicken artichoke dip got me hooked because it’s made from scratch with clean ingredients – no canned chicken, no ranch dressing and no mayo either; It uses Greek Yogurt, low fat cheese and even low sodium buffalo wing sauce!

  • Shredded Chicken Breast: I used just the chicken breast here, but you can also make buffalo chicken dip with rotisserie chicken
  • Artichoke Hearts: I used the frozen ones and chopped them up, but you can also use the canned version; Try to use the low sodium one if possible.
  • A good Buffalo Wing Sauce; To keep this low sodium I used the one from Mr. Spice.
  • Reduced Fat Cream Cheese, which might also be called Neufchâtel, for a low fat and low calorie buffalo chicken dip recipe.
  • Non-fat Greek Yogurt to cut some more of the fat but add creaminess with extra protein
  • Shredded Mozzarella Cheese; Reduced fat here as well
  • Mustard My favorite is the spicy brown
  • Seasonings: Garlic Powder, Onion Powder, Dried Parsley, Chives and Pepper

How to make the Best Buffalo Chicken Dip with Artichoke and Greek Yogurt

This recipe makes a great super bowl buffalo chicken dip because it’s really easy make.

All you need to do it

  1. Mix together all the creamy ingredients and seasonings in a large bowl – low fat cream cheese, Greek yogurt, shredded mozzarella, buffalo wing sauce, mustard, parsley, chives, garlic powder, onion powder and pepper.
  2. Add in the shredded chicken and chopped artichokes and mix it all together.

Indulge right here if you’d like to!

For a Baked Buffalo Chicken Dip recipe:

  1. Transfer the mix into a lightly greased casserole or baking dish (about 1½ quarts or 6 cups volume). You can also bake this buffalo chicken dip in a cast iron skillet.
  2. Bake the mix for about 20 minutes at 350°F; The top should be lightly browned.
The Best Baked Buffalo Chicken Artichoke Dip
Recipe details
  • 6  cups
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 4 cups Shredded Chicken Breast, 320g
  • 2½ cups Chopped Artichoke Hearts, 420g
  • ¾ cup Reduced Fat Mozzarella, Shredded, 85g
  • ⅔ cup Reduced Fat Cream Cheese, Softened, 5.3 oz/150g
  • ½ cup Non-fat Greek Yogurt, 112g
  • ½ cup Buffalo Wing Sauce, 120ml
  • 1 tsp Mustard
  • 2 tsp Dried Parsley
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Dried Chives
  • ¼ tsp Black Pepper
For Serving
  • Celery Sticks
  • Tortilla Chips
  • Crostini or other hard bread

Preheat oven to 350°F and lightly grease a 1½ quart (6 cup) casserole/baking dish.
In a large bowl, stir together mozzarella, cream cheese, Greek yogurt, buffalo wing sauce, mustard, parlsey, garlic powder, onion powder, chives and pepper.
Add shredded chicken and chopped artichokes and mix until combined.
Transfer to casserole dish and bake for 15-20 minutes lightly browned on top.
Top with more shredded cheese and serve with celery sticks and crusty bread.
  • Nutrition details, storage information are available on my website:
Haylee Jane Monteiro
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