Cottage Cheese Buffalo Chicken Dip
Creamy, spicy, and protein-packed, this Cottage Cheese Buffalo Chicken Dip is a healthier twist on the classic—perfect for game day, parties, or snacking.
Ingredients
Cooked Chicken (2 cups)
- This can be shredded chicken from leftover chicken or shredded chicken breast baked or boiled ahead of time. You can also use rotisserie chicken if you want convenience. Some people opt for canned chicken in a pinch.
Cottage Cheese (1 ½ cups)
- Use any brand you prefer. Choose a low-fat type if you want fewer calories. This is key to a dip is made with cottage cheese base that’s both smooth and higher in protein.
Plain Greek Yogurt (½ cup)
- Combine cottage cheese and plain Greek yogurt in a blender or food processor and blend until smooth. Blending yogurt and cottage cheese helps maintain a silky texture.
Buffalo Sauce (½ cup)
- A good buffalo wing sauce or any spicy hot sauce you love works here. Start with a smaller amount if you’re sensitive to heat. You can also add a dash more if you love the burn. Some prefer a brand labeled simply as buffalo sauce.
Shredded Cheddar Cheese (1 cup)
- Sharp cheddar is a classic but you can mix in other cheeses. This dish calls for shredded cheddar cheese or a pre-shredded cheese blend. It melts beautifully and gives a cheesy bite.
Blue Cheese (¼ cup, optional)
- If you enjoy bold flavors crumble some blue cheese on top. You can also use blue cheese crumbles for an even sharper kick. Or skip it if you’re not a fan.
Green Onions (2 stalks, chopped)
- These deliver extra taste and a fresh bite. They also make the dip mixture look more colorful. Reserve some for garnish.
Bell Pepper (1 small, diced)
- Adds extra crunch color, and nutrients. You can use any color you prefer.
Sour Cream (¼ cup, optional)
- If you like a richer taste add sour cream to the mixture. This step is optional but can help round out the flavor if you miss that tang from cream cheese or ranch.
Ranch Seasoning (1 tablespoon)
- If you like a mild herbal note include a spoonful of ranch seasoning. You may also use ranch dressing in the same portion, but adjust salt to taste.
Hot Sauce (optional, to taste)
- If you want more spice add a teaspoon or two of your favorite hot sauce along with the buffalo sauce. This is your chance to adjust the heat to your liking.
Instructions
Step 1: Blend the Cottage Cheese and Greek Yogurt
- Stir in shredded chicken; you can use chicken breast, rotisserie chicken, or even canned chicken. This step ensures a velvety base without lumps. If the consistency seems too thick, splash in a tablespoon of water.
Step 2: Combine the Base with Buffalo Sauce
- Pour your blended mixture into a large mixing bowl. Stir in the buffalo sauce, or your preferred buffalo wing mixture. If you like extra spice, add more hot sauce. Taste as you go.
Step 3: Stir in the Shredded Chicken
- Add shredded chicken (or cooked chicken from chicken breast, rotisserie chicken, or canned chicken) into the bowl. Mix gently until the chicken mixture is coated with the sauce. This ensures every bite of dip has some chicken.
Step 4: Add Shredded Cheese and Other Ingredients
- Gently fold in the shredded cheddar cheese, diced bell pepper, optional ranch seasoning, and half of the chopped green onions. You can also add a small scoop of blue cheese if you want a sharper flavor. Adjust salt and pepper if needed.
Step 5: Transfer to a Baking Dish
- Pick a lightly greased baking dish, such as a pie plate or small casserole. Pour your dip mixture into it. Spread it evenly for a smooth top. If you want to go extra cheesy, sprinkle more cheese on top.
Step 6: Bake Until Bubbly
- Preheat your oven to 375°F (190°C). Bake for 20–25 minutes or until the dip is heated through and the top is golden. This short baking time ensures a hot and cheesy center without drying out the chicken.
Step 7: Garnish and Serve
- Once you pull the baking dish out, top with the remaining green onions. If you like a fresh crunch, add diced celery on top. Serve hot with tortilla chips, sliced bell pepper, crackers, or cut veggies.