Tangy Goat Cheese Buffalo Chicken Dip

Buffalo chicken dip is one of those appetizers that disappears in minutes at every party I bring it to. The tangy hot sauce mixed with creamy cheese hits that perfect spot between comfort food and game day snack. But I got a little tired of the same cream cheese version everyone makes.

That’s when I started playing around with goat cheese instead. The tanginess of goat cheese actually makes the buffalo flavor pop even more, and it gives the dip this smooth, creamy texture that’s hard to beat. I add some mozzarella and cheddar to keep it familiar, plus yogurt and lemon juice to balance everything out.

Want something different for your next get-together? This dip works great with tortilla chips, celery sticks, or even pretzel bites. Make it once and it’ll become your new go-to.

What Kind of Goat Cheese Should I Use?

For this dip, you’ll want to use soft, creamy goat cheese that comes in a log or tub – not the crumbly aged stuff. Fresh chevre is your best bet here since it melts smoothly and blends easily with the other ingredients. If you find goat cheese a bit too tangy for your taste, you can mix in a little cream cheese to mellow out the flavor, or just use a milder brand. Make sure your goat cheese is at room temperature before you start mixing, as this will help it incorporate better and give you that smooth, creamy dip texture you’re after.

Options for Substitutions

This dip is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Goat cheese: This is the star ingredient that gives the dip its tangy flavor, but if you’re not a fan, cream cheese works great as a substitute. Use the same amount and let it soften to room temperature before mixing.
• Chicken: Rotisserie chicken is super convenient, but you can use leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch. Just make sure it’s shredded or chopped into small pieces.
• Yogurt: Greek yogurt adds creaminess and tang, but sour cream works just as well if that’s what you have on hand. Use the same amount for either swap.
• Buffalo sauce: Any brand of buffalo or hot sauce will do the trick. If you want less heat, mix half buffalo sauce with half ranch dressing, or use a milder hot sauce like Frank’s RedHot.
• Mozzarella and cheddar: These cheeses add nice melty texture, but you can use whatever cheese you have – Monterey Jack, Colby, or even pepper jack for extra kick. Just keep the total amount around 3/4 cup combined.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with buffalo chicken dip is using chicken that’s too wet, which creates a watery dip that separates – make sure to drain and pat dry your cooked chicken thoroughly, or even better, shred rotisserie chicken and let it sit on paper towels for a few minutes.

Another common error is not mixing the goat cheese mixture until it’s completely smooth, leaving you with lumps throughout the dip instead of a creamy base, so blend it for at least a full minute until no chunks remain.

Don’t skip the 10-minute cooling period after baking, as serving the dip immediately can cause it to be too runny and the flavors haven’t had time to settle together.

Finally, if your dip seems too thick after baking, stir in a tablespoon or two of extra buffalo sauce or a splash of milk to loosen it up to the perfect consistency for dipping.

What to Serve With Buffalo Chicken Dip?

This dip is perfect for game day or any party, and it needs something sturdy enough to scoop up all that creamy, spicy goodness. Tortilla chips are always a crowd favorite, but I also love serving it with celery sticks and carrot sticks to balance out the richness and add a nice crunch. Crackers like Ritz or wheat thins work great too, and if you want to go the bread route, a sliced baguette or pita chips are excellent choices. For a fun twist, try scooping it up with bell pepper strips or even pretzels for a salty contrast to the tangy buffalo flavor.

Storage Instructions

Store: Keep any leftover buffalo chicken dip in an airtight container in the fridge for up to 4 days. It’s one of those dips that actually tastes great cold too, so I sometimes sneak spoonfuls straight from the fridge as a quick snack!

Freeze: This dip freezes pretty well for up to 2 months. Just portion it into freezer-safe containers and thaw it overnight in the fridge when you’re ready to use it. The texture might be slightly different after freezing, but it still tastes delicious.

Reheat: Warm it up in the oven at 350°F for about 15-20 minutes until it’s hot and bubbly again, or microwave individual portions for 1-2 minutes. Give it a good stir before serving to bring everything back together, and add a sprinkle of fresh chives on top to brighten it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 140-155 g
• Fat: 110-125 g
• Carbohydrates: 25-35 g

Ingredients

For the dip:

• 3.5 cups chicken (shredded or chopped into small 1/2-inch pieces)
• 1 cup buffalo sauce (I use Frank’s RedHot for the best authentic flavor)
• 1/2 cup mozzarella
• 14 oz goat cheese (I like Vermont Creamery for a smooth texture)
• 1 cup yogurt
• 1 tbsp lemon juice
• 1/4 cup cheddar
• 1/2 tsp garlic powder

For the garnish:

• fresh chives

Step 1: Prepare the Creamy Cheese Base

• 14 oz goat cheese
• 1 cup yogurt
• 1 tbsp lemon juice

Add the goat cheese, yogurt, and lemon juice to a blender or food processor and blend until completely smooth and creamy, about 1-2 minutes.

This creates the foundation of your dip with a luxurious texture.

I find that blending these three ingredients first ensures the goat cheese is fully incorporated and the dip won’t have any grainy or lumpy texture.

Step 2: Build the Buffalo Chicken Mixture

• 3.5 cups chicken
• 1 cup buffalo sauce
• 1/2 cup mozzarella

In a large bowl, combine the shredded chicken, buffalo sauce, and 1/2 cup mozzarella.

Mix thoroughly until the chicken is evenly coated and the mozzarella begins to meld slightly into the sauce.

This initial mixing distributes the bold buffalo flavor throughout the chicken before adding the creamy cheese base.

Step 3: Combine and Season

• creamy cheese mixture from Step 1
• buffalo chicken mixture from Step 2
• 1/2 tsp garlic powder

Pour the creamy cheese mixture from Step 1 into the chicken mixture from Step 2.

Add the garlic powder and stir until everything is fully combined and has a uniform, creamy consistency.

The goat cheese base will mellow out the intensity of the buffalo sauce while adding a tangy richness.

Taste and adjust seasonings if needed.

Step 4: Prepare for Baking

• combined dip from Step 3
• 1/4 cup cheddar

Preheat your oven to 350°F.

Transfer the combined mixture to a baking dish (9×13 inch works well, or any similar-sized dish) and spread it into an even layer.

Top with the remaining 1/4 cup cheddar and a light sprinkle of additional mozzarella if desired.

This cheese topping will create a golden, slightly crispy top layer while the dip stays creamy underneath.

Step 5: Bake Until Bubbly and Golden

Bake for 20 minutes, until the dip is heated through and bubbling around the edges, with a light golden top.

The dip should be hot throughout but not browning too heavily.

Remove from the oven and let it cool for about 10 minutes—this allows it to set slightly while remaining warm and dippable.

Step 6: Garnish and Serve

• fresh chives

Sprinkle the fresh chives over the top of the warm dip for a fresh garnish and subtle onion flavor.

Serve immediately with crackers, tortilla chips, vegetables, or bread crisps.

I like to use a hearty chip or cracker that won’t break under the dip’s weight—something substantial enough to scoop without falling apart.

Tangy Goat Cheese Buffalo Chicken Dip

Delicious Tangy Goat Cheese Buffalo Chicken Dip recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 5 cups of dip

Calories: 1800

Ingredients Method

Ingredients

  

For the dip::

• 3.5 cups chicken (shredded or chopped into small 1/2-inch pieces)
• 1 cup buffalo sauce (I use Frank's RedHot for the best authentic flavor)
• 1/2 cup mozzarella
• 14 oz goat cheese (I like Vermont Creamery for a smooth texture)
• 1 cup yogurt
• 1 tbsp lemon juice
• 1/4 cup cheddar
• 1/2 tsp garlic powder

For the garnish::

• fresh chives

Method

 

1. Add the goat cheese, yogurt, and lemon juice to a blender or food processor and blend until completely smooth and creamy, about 1-2 minutes. This creates the foundation of your dip with a luxurious texture. I find that blending these three ingredients first ensures the goat cheese is fully incorporated and the dip won't have any grainy or lumpy texture.
2. In a large bowl, combine the shredded chicken, buffalo sauce, and 1/2 cup mozzarella. Mix thoroughly until the chicken is evenly coated and the mozzarella begins to meld slightly into the sauce. This initial mixing distributes the bold buffalo flavor throughout the chicken before adding the creamy cheese base.
3. Pour the creamy cheese mixture from Step 1 into the chicken mixture from Step 2. Add the garlic powder and stir until everything is fully combined and has a uniform, creamy consistency. The goat cheese base will mellow out the intensity of the buffalo sauce while adding a tangy richness. Taste and adjust seasonings if needed.
4. Preheat your oven to 350°F. Transfer the combined mixture to a baking dish (9x13 inch works well, or any similar-sized dish) and spread it into an even layer. Top with the remaining 1/4 cup cheddar and a light sprinkle of additional mozzarella if desired. This cheese topping will create a golden, slightly crispy top layer while the dip stays creamy underneath.
5. Bake for 20 minutes, until the dip is heated through and bubbling around the edges, with a light golden top. The dip should be hot throughout but not browning too heavily. Remove from the oven and let it cool for about 10 minutes—this allows it to set slightly while remaining warm and dippable.
6. Sprinkle the fresh chives over the top of the warm dip for a fresh garnish and subtle onion flavor. Serve immediately with crackers, tortilla chips, vegetables, or bread crisps. I like to use a hearty chip or cracker that won't break under the dip's weight—something substantial enough to scoop without falling apart.