Get ready for a creamy, spicy delight with this whipped cottage cheese buffalo chicken dip! Combining cottage cheese, Greek yogurt, and hot sauce with shredded chicken, topped with cheese, and baked to perfection, it’s the ultimate party dip!
Looking for the perfect game-day treat? This buffalo chicken dip with cottage cheese is a winner! Its creamy texture and bold buffalo flavor make it irresistible. Plus, it’s a fantastic way to use up leftover shredded chicken or even a whole rotisserie chicken if you double the recipe!
Our team devoured this dip during lunchtime, pairing it with crackers, carrots, and celery. It was such a hit that we decided to make it again and enjoy it as a wrap!
Whipped Cottage Cheese Buffalo Chicken Dip
Ingredients
- 1 lb. boneless skinless chicken breast you can also use pre-shredded chicken
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1.5 tablespoons olive oil
- 1 cup 2% cottage cheese
- ⅓ cup 2% plain Greek yogurt
- ¼ cup Frank’s hot sauce
- Optional: 1 teaspoon honey
**Toppings:**
- ¾ cup shredded mozzarella cheese
- ⅓ cup blue cheese crumbles
- ⅓ cup diced green onion
**For Serving:**
- Crostini or crackers
- Celery sticks carrot sticks, and sliced cucumbers
Instructions
- Preheat the oven to 400ºF.
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Cook the chicken for 5-6 minutes on each side until the internal temperature reaches 165ºF.
- Blend cottage cheese in a food processor until smooth. Add Greek yogurt and hot sauce, blend until smooth.
- Shred the cooked chicken and return it to the skillet. Mix in the cottage cheese mixture until fully coated.
- Top the dip with shredded mozzarella and bake for 15-20 minutes until bubbly. You can broil for a few minutes to brown the cheese.
- Once hot, sprinkle with blue cheese and green onions.
- Serve with crackers, crostini, celery, carrots, or cucumber.
Notes
- Use rotisserie chicken or leftover chicken if you prefer.
- Add honey to balance the spice if you’re sensitive.
- Blend cottage cheese for 4-5 minutes to prevent curdling.