High-Protein Buffalo Chicken Dip (Print Version)

Creamy, spicy dip with shredded chicken and cottage cheese offering a protein boost and bold Buffalo flavors.

# What You'll Need:

→ Protein & Dairy

01 - 2 cups cooked shredded chicken breast
02 - 1.5 cups low-fat cottage cheese
03 - 0.5 cup plain Greek yogurt (2% or nonfat)
04 - 0.5 cup shredded reduced-fat cheddar cheese
05 - 0.25 cup crumbled blue cheese (optional)

→ Sauce & Seasoning

06 - 0.5 cup Buffalo hot sauce
07 - 1 teaspoon garlic powder
08 - 0.5 teaspoon onion powder
09 - 0.25 teaspoon black pepper
10 - 0.25 teaspoon smoked paprika

→ Optional Garnishes

11 - 2 tablespoons sliced green onions
12 - Extra blue cheese crumbles

# How to Make It:

01 - Preheat oven to 375°F.
02 - In a blender or food processor, blend cottage cheese and Greek yogurt until completely smooth.
03 - In a large bowl, combine the blended mixture with shredded chicken, Buffalo sauce, cheddar cheese, blue cheese if using, garlic powder, onion powder, black pepper, and smoked paprika. Mix thoroughly until uniform.
04 - Transfer the mixture to an oven-safe baking dish approximately 8 inches square.
05 - Bake for 18 to 20 minutes, until the mixture is hot and bubbling at the edges.
06 - Remove from oven and garnish with sliced green onions and extra blue cheese crumbles if desired. Serve warm with vegetable crudités or whole grain crackers.

# Additional Tips::

01 -
  • It tastes indulgent and spicy but sneaks in serious protein without the heavy feeling of traditional dips.
  • The cottage cheese trick makes it genuinely creamy once blended, fooling everyone into thinking there's way more cheese than there actually is.
  • You can throw it together in under 10 minutes, then let the oven do the work while you set up plates and chill.
02 -
  • If you don't blend the cottage cheese completely smooth, you'll end up with a texture that feels grainy and weird on your tongue, so don't skip that step even if it seems fussy.
  • The dip actually thickens as it cools, so it'll be looser when it comes out of the oven but will set up into the perfect spoonable consistency as soon as it sits for a few minutes.
03 -
  • Keep your blender or food processor running until the cottage cheese is completely smooth, because a food processor actually works faster and more thoroughly than a blender if you have both options.
  • Make sure all your ingredients are roughly the same temperature before mixing, because cold cream cheese and warm chicken make the mixture separate and weird.
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