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    For the Brown Sugar Buffalo Sauce
  • 3/4 cup Hot sauce

  • 1/4 cup C&H Sugar Light Brown Sugar
  • 1/4 cup Unsalted butter
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tsp Garlic powder

    For the Dip
  • 2 - 2 1/2 cups Cooked and shredded chicken breasts

  • 8 ounces Cream cheese
  • 1/2 cup Plain Greek yogurt
  • 2 tablespoons Blue cheese or ranch dressing
  • All The Brown Sugar Buffalo Sauce
  • 1 cup Shredded Mozzarella cheese - divided
  • 1 cup shredded cheddar cheese - divided
  • 1/2 cup thinly sliced green onions - divided 

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Prep Time: 15 minutes / Cook Time: 25 minutes / Yields: 6-10 servings
Step 1

Preheat the oven to 350 degrees. Make the buffalo sauce by cooking the hot sauce, butter, garlic powder, C&H Sugar Light Brown Sugar, and Worcestershire sauce in a small saucepan until the butter has melted. Remove from heat.

Step 2

In a large mixing bowl, beat the cream cheese, Greek yogurt, and dressing together until smooth.

Step 3

Fold in 1/2 cup of mozzarella cheese, 1/2 cup of cheddar cheese, 1/4 cup of green onions, the shredded chicken, and the buffalo sauce. Fold until the mixture is well mixed. 

Step 4

Add the mixture to a 9x9 baking dish and top with the remaining shredded cheese. Bake for 20-25 minutes until the dip is heated through and the cheese has melted.

Step 5

Top with the remaining green onions and serve with chips and celery.

Additional Tips

Make the shredded chicken breasts by adding about 2 chicken breasts, salt, and pepper to a large pot and cover with an inch of water. Boil at medium-high heat for 8-15 minutes or until the chicken is cooked. Remove from the water, let cool, then shred with a fork.

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Recipe by

Pate Giltner


The G&M Kitchen is a recipe blog that specializes in southern baked goods. Pate loves transforming southern classics and flavors into something new with world influences inspired by her travels around the globe.