Buffalo Avocado Greek Yogurt Dip is a 3 layer dip recipe with hot sauce and romaine lettuce, Greek yogurt and blue cheese, and creamy avocado guacamole on top.
In 3 medium bowls, combine and mix each layer of the Buffalo yogurt dip.
In a deep pie dish, arrange layers listed in the order above and garnish with extra hot sauce, green onions and black pepper, if desired.
Serve within 12 hours of preparing. If refrigerated before serving, accumulated liquid on the bottom can be removed with a turkey baster (a hack of the year!). Serve with multigrain or tortilla chips. Dip isn’t overly salty because chips usually are.
Store: Refrigerate up to 12 hours assembled or as separate layers (I would mix lettuce with hot sauce right before assembling) and assemble right before serving.
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