Cottage Cheese Buffalo Chicken Dip (High-Protein)

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)

1. Heat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. Blend base: In a blender, process cottage cheese (and yogurt if using) until completely smooth.
3. 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.
4. Fold in chicken: Use cooked, shredded chicken (if you cooked it yourself from raw, confirm 165°F/74°C).
5. Bake: Spread in dish, top with remaining cheese; bake 18–22 minutes until bubbling.
6. Broil 1–2 minutes for golden spots; rest 5 minutes.
7. 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.