Why is my cottage cheese buffalo dip watery?

If your high protein buffalo chicken dip with cottage cheese turns out too runny, it’s usually because of excess moisture. Use a thicker cottage cheese (small curd, low-moisture), and avoid over-blending. You can also bake it 5–10 minutes longer uncovered to help it firm up. Another tip? Mix in a bit more shredded cheese or stir in some unflavored protein powder—it thickens while boosting macros.

What to add to cottage cheese for more protein?

Great question—and perfect for fitness-focused eaters. Add a scoop of unflavored whey protein, collagen peptides, or even liquid egg whites. These blend smoothly and turn this dip into a next-level post workout snack.

How to tell if buffalo chicken dip has gone bad?

Smell it. If it’s sour or sharp (not spicy), toss it. Look for texture changes—if it separates or grows slimy, it’s no longer safe. Keep leftovers in the fridge up to 4 days max, sealed tight.

Can you use cottage cheese in buffalo chicken dip?

Absolutely. It’s the creamy base of this entire recipe. Blended with Greek yogurt, it makes the perfect creamy, protein-rich alternative to cream cheese. Want a leaner version? Try our healthy buffalo chicken dip with cottage cheese.

High Protein Buffalo Chicken Dip with Cottage Cheese – Best Post Workout Snack- best meals to cook

Name: High Protein Buffalo Chicken Dip with Cottage Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup low-fat cottage cheese; ½ cup plain Greek yogurt; 1½ cups shredded cooked chicken; ½ cup buffalo hot sauce; 1 cup shredded reduced-fat cheddar cheese; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and pepper to taste; Optional protein boost: 1 scoop unflavored whey or 2 tbsp egg whites

Description

Built for lifters, snackers, and anyone chasing their macros, this high protein buffalo chicken dip blends cottage cheese, Greek yogurt, and chicken for a bold, satisfying bite with over 30g of protein per serving.

Ingredients

Scale

1 cup low-fat cottage cheese
½ cup plain Greek yogurt
1½ cups shredded cooked chicken
½ cup buffalo hot sauce
1 cup shredded reduced-fat cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Optional protein boost: 1 scoop unflavored whey or 2 tbsp egg whites

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Instructions

Preheat oven to 375°F (190°C).
Blend cottage cheese and Greek yogurt until smooth and creamy.
In a bowl, mix the blended base with buffalo sauce, garlic powder, onion powder, salt, and pepper.
Fold in shredded chicken and cheese (and optional protein boosts).
Spread mixture into a baking dish and bake for 20 minutes or until hot and bubbly.
Serve with sliced veggies, wraps, or seed crackers. Store leftovers up to 4 days in the fridge.

Notes

Great for post workout recovery or macro-friendly snacking. Add protein powder or egg whites to level up. Works hot or cold, in wraps, bowls, or straight from the dish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/4 dish
Calories: 240
Sugar: 2g
Sodium: 680mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 32g
Cholesterol: 75mg