Creamy, lighter buffalo chicken dip, blended cottage cheese for extra protein, oven-ready in ~25 minutes.
Same craveable buffalo heat with a silky, cheesy pull, just lighter, higher in protein, and party-proof.

Why You’ll Love It
- High-protein, lighter texture: Blended cottage cheese makes a creamy base without heavy cream cheese, perfect for Healthier Buffalo Chicken Dip and Low Carb Buffalo Chicken Dip.
- Fast + flexible: Bake hot in ~25 minutes, serve Cold Buffalo Chicken Dip style, or keep molten in a slow cooker.
- Real chicken, real flavor: Works with rotisserie or canned chicken for quick prep.
- Blue-cheese friendly: Option to finish like Buffalo Chicken Dip With Blue Cheese without overpowering.
- Party to meal-prep: Dip tonight, load leftovers into high-protein bowls tomorrow (Cottage Cheese Bowls inspo below).
Ingredients (notes only)
Creamy High-Protein Base
- Cottage cheese (2%–4%): Blend until silky; this replaces part or all of the cream cheese.
- Greek yogurt (optional): Extra tang and protein.
- Frank’s-style hot sauce: Classic buffalo backbone; start moderate and adjust.
- Ranch or blue-cheese dressing: Scoopable texture + seasoning.
- Spices: Garlic powder, onion powder, pinch kosher salt.
Chicken & Cheese
- Cooked, shredded chicken (rotisserie or well-drained canned chicken).
- Cheddar + Monterey Jack/mozzarella: Flavor + melt (shred from blocks to avoid greasy separation).
- Optional blue cheese crumbles: Stir in at the end for that wing-night finish.
Serve With
Tortilla chips, celery, carrots, pretzels, toasted baguette.
Smart Pairings (internal links)
- Add a crisp side like Air Fryer Brussels Sprouts.
- Balance richness with Roasted Vegetable Quinoa Bowl on the table.
- Offer a cozy starter such as High-Protein Stuffed Pepper Soup.
Step-by-Step (Oven, ~25 minutes)
- Heat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Blend base: In a blender, process cottage cheese (and yogurt if using) until completely smooth.
- Mix: In a bowl, stir blended cottage cheese with hot sauce, ranch/blue dressing, garlic and onion powder, and half the cheeses. Taste; adjust salt/heat.
- Fold in chicken: Use cooked, shredded chicken (if you cooked it yourself from raw, confirm 165°F/74°C).
- Bake: Spread in dish, top with remaining cheese; bake 18–22 minutes until bubbling.
- Broil 1–2 minutes for golden spots; rest 5 minutes.
- Finish: Optional blue-cheese crumble + chives; serve with dippers.
Cold No-Bake Version (great for parties)
- Blend base. Fold in chicken and ½ the cheese only. Chill 2 hours before serving; sprinkle a little shredded cheese on top. Use less hot sauce (⅓ cup) and +2–3 Tbsp ranch for scoopable texture.
Crockpot Buffalo Chicken Dip With Cottage Cheese
- Add blended cottage cheese base, spices, half cheeses, and chicken to a 3–4 qt slow cooker.
- Heat Low 1½–2½ hours (stir once). Stir smooth, top with remaining cheese, cover 10–15 min to melt; hold on Warm.
Raw chicken? Cook breasts in crock with ½ cup hot sauce + ½ cup broth to 165°F, shred, drain excess liquid, then stir in blended cottage-cheese base and cheeses; warm until smooth.
Pro Tips
- Blend completely: Smooth cottage cheese = silky dip, no curds.
- Shred your own cheese to prevent oiling off.
- Balance heat with 1–2 tsp honey if needed.
- Thicker finish: Crack the oven door or crock lid for 5–10 minutes to evaporate moisture.
Variations (mapped to your interests)
- Buffalo Chicken Dip With Blue Cheese: Stir in ¼ cup blue-cheese crumbles before serving; add a drizzle of wing sauce.
- Buffalo Chicken Dip With Canned Chicken: Use two 12-oz cans, drained and flaked; bake as written.
- High-Protein Appetizers For Party: Serve warm dip with veg crudité and a tray of Air Fryer Brussels Sprouts for contrast.
- Low Carb Buffalo Chicken Dip: Emphasize veggie dippers; swap more cheddar for mozzarella to reduce carbs slightly.
- Cottage Cheese Bowls: Spoon leftover cold dip into a bowl with quinoa, roasted veg (Roasted Vegetable Quinoa Bowl), and fresh greens.
How to Serve
- Party board with chips, celery, carrots, cucumbers, pretzels.
- Slider bar: spoon into mini buns with lettuce + ranch drizzle.
- Game-day spread paired with High-Protein Stuffed Pepper Soup for a full, protein-forward menu.
Make Ahead & Storage
- Make ahead: Assemble (unbaked) up to 48 hours; bake from cold, adding 5–8 minutes.
- Fridge: 3–4 days; reheat covered at 325°F (163°C) or microwave at 50% power.
- Freeze: Up to 2 months (best quality if frozen before final cheese melt). Thaw overnight; reheat gently.
FAQs
Does cottage cheese make it taste “cheesy”?
Yes—once blended and baked, it tastes creamy like a classic dip without a strong cottage-cheese flavor.
Can I use only cottage cheese (no cream cheese at all)?
Absolutely. Blend cottage cheese very smooth; a spoon of Greek yogurt helps body and tang.
Why did my dip look grainy?
It wasn’t fully blended or overheated. Blend longer and avoid over-baking.
What internal temp for chicken?
If starting from raw, always cook to 165°F/74°C before shredding.
Simple Nutrition Table (estimate, per ~¼ cup/60 g serving)
Calories | Protein | Carbs | Fat | Sodium |
---|---|---|---|---|
~150 | ~15 g | ~3 g | ~8 g | ~520 mg |
Estimates only; your ingredients/brands may vary.

Cottage Cheese Buffalo Chicken Dip (High-Protein)
Ingredients
- 2 cups (450 g) cottage cheese (2%–4%)
- 1/4–1/2 cup plain Greek yogurt (optional, to taste)
- 1/2–3/4 cup Frank’s-style hot sauce (to taste)
- 1/2 cup ranch or blue-cheese dressing
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2½ cups (350 g) cooked, shredded chicken or two 12-oz cans canned chicken, drained and flaked
- 1 cup (110 g) sharp cheddar, shredded (divided)
- 1 cup (110 g) Monterey Jack or mozzarella, shredded (divided)
- 1/4 cup blue-cheese crumbles (optional)
- Kosher salt, to taste
- Chives or scallions, for garnish
Equipment
- 8×8-inch baking dish
- blender or food processor
- mixing bowl
- spatula or spoon
- oven
Method
- Heat oven to 350°F (175°C). Grease an 8×8-inch dish.
- Blend cottage cheese (and yogurt, if using) until perfectly smooth.
- In a bowl, combine blended cottage cheese, hot sauce, dressing, garlic powder, onion powder, and half of each shredded cheese; season to taste.
- Fold in shredded chicken (ensure any freshly cooked chicken reached 165°F/74°C).
- Spread in dish; top with remaining cheese.
- Bake 18–22 minutes until bubbling; broil 1–2 minutes to brown. Rest 5 minutes, garnish, and serve.
Nutrition
Notes
Crockpot Method: Combine ingredients in a 3–4 qt cooker; Low 1½–2½ hrs, stir once; top with remaining cheese 10–15 minutes; hold on Warm.
Raw Chicken (slow cooker): Cook chicken with ½ cup hot sauce + ½ cup broth to 165°F, shred, drain liquid, then stir in blended cottage-cheese base and cheeses; warm until smooth.
Serve with chips and veggies, or pair with Air Fryer Brussels Sprouts, Roasted Vegetable Quinoa Bowl, or High-Protein Stuffed Pepper Soup.