Spicy Cottage Cheese Buffalo Chicken Dip

Cottage Cheese Buffalo Chicken Dip delivers bold heat with a velvety texture that feels lighter than traditional cheese dips. The blend of cottage cheese, Greek yogurt, and sharp cheddar creates a protein‑rich base, while buffalo sauce and seasonings give it that classic wing flavor—perfect for game day or a quick party snack.

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Ingredients

Dip Base

• 2 cups thick cottage cheese
• 1 cup plain Greek yogurt
• 2 cups cooked shredded chicken
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese

Seasonings & Finish

• 1/2 cup buffalo hot sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cracked black pepper
• 2 tbsp chopped fresh chives

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9‑inch baking dish.
2. In a large bowl combine cottage cheese, Greek yogurt, and shredded chicken; stir until evenly mixed.
3. Fold in the shredded cheddar, mozzarella, and buffalo sauce, ensuring the sauce coats every bite.
4. Add garlic powder, onion powder, and cracked black pepper; mix just until the spices are distributed.
5. Transfer the mixture to the prepared dish, smoothing the top with a spatula.
6. Bake for 12‑15 minutes, until the edges bubble and the cheese on top turns golden brown.
7. Garnish with chopped chives and serve hot with celery sticks or tortilla chips.

Tips for Success

• Use full‑fat cottage cheese for the creamiest texture; low‑fat versions can become watery.
• Pat the cooked chicken dry before adding it to prevent excess moisture.
• If you prefer extra heat, drizzle additional buffalo sauce over the dip before baking.
• Allow the dip to rest 5 minutes after baking; it will thicken and be easier to scoop.
• For a crispier top, sprinkle a thin layer of extra shredded cheddar during the last 3 minutes of baking.
• Stir the dip halfway through baking to ensure even browning.

Storage

Cool the dip to room temperature, then cover and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for 10‑12 minutes or microwave in 30‑second intervals, stirring between, until warmed through. Freeze in an airtight container for up to 1 month; thaw overnight in the fridge and reheat as above.

Notes

Pat the chicken dry to avoid a soggy dip. Let it rest a few minutes after baking for optimal texture.

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