Cottage Cheese Buffalo Chicken Dip
A high-protein, creamy twist on the classic game-day favorite! By blending cottage cheese and Greek yogurt, you get all the zest and richness of buffalo chicken dip with a fraction of the fat and no cream cheese required.
Equipment
- Blender or Food Processor
- Baking Dish
- Large mixing bowl
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken rotisserie or baked
- 1 cup cottage cheese blended until smooth
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup Buffalo sauce adjust for spice level
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika optional
Toppings & Serving
- 1/2 cup shredded cheddar cheese or mozzarella
- 1/4 cup blue cheese crumbles optional
- 2 tbsp green onions chopped for garnish
Instructions
- Prepare the chicken: Shred rotisserie chicken (discard skin) or bake fresh breasts at 375°F for 20-25 mins until 165°F internal temperature is reached, then shred.
- Blend the cottage cheese in a blender or food processor for 60-90 seconds until completely smooth with no curds. Stir in Greek yogurt.
- In a large bowl, combine shredded chicken, blended mixture, buffalo sauce, garlic powder, onion powder, and smoked paprika. Mix thoroughly.
- Preheat oven to 375°F. Transfer mixture to a greased baking dish, top with shredded cheddar, and bake for 15-20 minutes until bubbly.
- Garnish with green onions and blue cheese crumbles. Let cool for 3-5 minutes before serving with celery, carrots, or chips.
Notes
For a cold version, simply refrigerate the mixed dip for 30 minutes instead of baking. Ensure you blend the cottage cheese thoroughly to achieve a cream-cheese-like consistency!
