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Sarah

Cottage Cheese Buffalo Chicken Dip (High-Protein)

A lighter, high-protein buffalo chicken dip made with blended cottage cheese. Bake hot and bubbly, serve cold, or keep warm in the crockpot—same buffalo flavor with a silky, scoopable texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 servings (¼–⅓ cup each)
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

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

Calories: 150kcalCarbohydrates: 3gProtein: 15gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 520mgPotassium: 150mgSugar: 2gVitamin A: 300IUCalcium: 150mgIron: 0.3mg

Notes

Cold Dip: Use ⅓ cup hot sauce and +2–3 Tbsp dressing; chill 2 hours.
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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!