Ingredients
Scale
- 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
- â…“ cup 2% plain Greek yogurt
- ¼ cup Frank’s hot sauce
- Optional: 1 teaspoon honey
**Toppings:**
- ¾ cup shredded mozzarella cheese
- â…“ cup blue cheese crumbles
- â…“ 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.