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Buffalo chicken dip in a white dish with pita chips and veggies, topped with melted cheese and bits of blue cheese.
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Cottage Cheese Buffalo Chicken Dip

This Cottage Cheese Buffalo Chicken Dip is creamy, spicy, high in protein, and lightened up with cottage cheese and Greek yogurt. It's perfect for parties, game day, or an easy snack!
Prep Time8 minutes
Cook Time21 minutes
Total Time29 minutes
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 6 Servings
Author: Rena

Ingredients

  • 1 tablespoon olive oil
  • 1 medium sweet onion finely diced
  • 2 cups cooked & shredded chicken shredded
  • Kosher salt and pepper to taste
  • 1/2 cup Greek yogurt
  • 3/4 cup cottage cheese
  • 1/4-1/3 cup Frank's hot sauce or hot sauce of choice or to taste
  • 1 cup shredded cheddar cheese divided
  • 1/4 cup crumbled blue cheese

To serve

  • cucumber carrots and celery sticks, pita chips

Instructions

  • Preheat the oven to 400°F. Heat the 1 tablespoon olive oil in a pan over medium-high heat. Saute the 1 medium sweet onion for 6-7 minutes.
    Sautéed diced onions in olive oil cooking in a pan until soft and golden.
  • Add in the 2 cups cooked & shredded chicken shredded and season with some Kosher salt and pepper. Remove from heat.
  • In a bowl, add the chicken mixture, 1/2 cup Greek yogurt, 3/4 cup cottage cheese, 1/4-1/3 cup Frank's hot sauce or hot sauce of choice, and 2/3 cup of the 1 cup shredded cheddar cheese.
    Ingredients including shredded chicken, shredded cheddar, Greek yogurt, and buffalo sauce being added to the bowl.
  • Mix to combine, then transfer to a small oven dish. Sprinkle it with the remaining cheddar cheese. Bake for 15-20 minutes.
    Unbaked buffalo chicken dip mixture in a bowl, creamy and well-mixed before baking.
  • Sprinkle it with 1/4 cup crumbled blue cheese just before serving. Serve with cucumber or carrots.
    Baked buffalo chicken dip in a white baking dish, golden on top and sprinkled with crumbled blue cheese.

Notes

Tips:

  • Blend cottage cheese for a smooth, creamy texture.
  • For extra flavor, cook the shredded chicken with the onions before mixing.
  • Start with less hot sauce if you prefer a milder dip.

Storage

  • Store leftovers in the fridge up to 4 days; not freezer-friendly.
  • Reheat in the oven or microwave until warmed through.

Nutrition

Calories: 253kcal | Carbohydrates: 6g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 1012mg | Potassium: 229mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 3mg | Calcium: 224mg | Iron: 1mg