Avocado Greek Yogurt Dip with Buffalo Sauce

5 from 1 reviews

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.

  • Author:
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x


Layer #1:

Layer #2:

  • 500 g Greek yogurt, plain (I used 10%)
  • 1/2 cup blue cheese crumbles
  • 1 small garlic clove, crushed
  • Ground black pepper, to taste

Layer #3:

  • 6 small avocados, pitted & mashed
  • 1 large lime, juice of
  • 1 small garlic clove, crushed
  • 1/4 cup cilantro, finely chopped
  • 1/2 tsp salt
  • Ground black pepper, to taste


  1. In 3 medium bowls, combine and mix each layer of the Buffalo yogurt dip.
  2. 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.
  3. 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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