Buffalo Chicken Dip


500g FAGE Total Yoghurt

2 chicken breasts, cooked

1 tbsp vegetable oil

1 small onion, diced

½ small red bell pepper, diced

2 cloves garlic, crushed

3 tbsp hot chili sauce, or more to taste

1 tbsp paprika, sweet or smoked

250g strong cheddar cheese, shredded

100g blue cheese, crumbled

2 spring onions, thinly sliced


carrot sticks

celery sticks

sliced crostini

tortilla chips

  1. Cut the chicken breast into approximately 1 cm cubed.
  2. Heat the oil in a large frying pan, add the onion and cook until soft and translucent. Add the garlic and pepper and cook for another minute until fragrant.
  3. Add the chicken to the onion mixture and cook until heated through, approximately 2-3 minutes more.
  4. Add the yoghurt, hot sauce, paprika and cheddar cheese.
  5. Season with salt and pepper and stir until heated through and cheddar starts to melt.
  6. Pour this mixture into a greased 22cm pie dish. Sprinkle with the blue cheese. Grill under a preheated heat until melted.
  7. Garnish with sliced spring onions and serve with carrot sticks, celery sticks, sliced crostini bread or tortilla chips.