Description
A lightened-up, protein-rich buffalo chicken dip that skips the cream cheese and goes big on flavor. Made with blended cottage cheese and Greek yogurt, it’s creamy, spicy, and surprisingly healthy.
Ingredients
Scale
- 1 cup cottage cheese (low fat or full fat)
- ½ cup plain Greek yogurt
- 1½ cups shredded cooked chicken
- ½ cup buffalo sauce (like Frank’s RedHot)
- 1 cup shredded cheddar or mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped green onions, celery bits, or a sprinkle of smoked paprika
Instructions
- Preheat oven to 375°F (190°C).
- Blend cottage cheese and Greek yogurt in a blender until smooth and creamy.
- Transfer to a mixing bowl and stir in buffalo sauce, garlic powder, onion powder, salt, and pepper.
- Fold in shredded chicken and cheese until fully mixed.
- Spread mixture into a baking dish and bake for 20 minutes, or until hot and bubbly.
- Garnish with green onions or chopped celery. Serve with veggie sticks, whole grain chips, or in wraps.
Notes
Perfect for meal prep or game day. Easily adapted to dairy-free by using cashew cream or silken tofu. Use leftover rotisserie chicken for quick prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: high protien
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 dish
- Calories: 170
- Sugar: 2g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 55mg