Cottage Cheese Buffalo Chicken Dip – delicious high protein better-for-you version of the classic easy appetizer WITHOUT cream cheese. It’s the perfect addition to any party!
This Buffalo Chicken Dip with cottage cheese and greek yogurt is a delicious spicy version of the irresistible classic recipe and a good source of protein,
It’s one of my favorite appetizers for football season, Super Bowl or any kind of party of gathering, including New Years Eve.
WHAT I LOVE ABOUT THIS DIP:
- Healthier version of traditional buffalo chicken dip
- Crowd favorite from simple ingredients from the grocery store.
- Whips up quickly and bakes in under 30 minutes.
- Delicious flavor and a great way to take in extra protein.
- Versatile – use rotisserie chicken, leftover chicken or cook your own shredded chicken.
- Creamy texture – the cottage cheese is pureed so no lumps!
WHAT’S IN HEALTHY BUFFALO CHICKEN DIP?
- small curd blended cottage cheese (4% used)
- plain greek yogurt (nonfat used)
- Frank’s Redhot buffalo sauce
- cooked shredded chicken
- Hidden Valley dry ranch seasoning
- shredded sharp cheddar cheese
- cooking spray
OPTIONAL GARNISHES:
- blue cheese crumbles
- finely chopped celery
- slivered green onions
HOW TO MAKE THIS HEALTHY BUFFALO CHICKEN DIP RECIPE:
Add cottage cheese and buffalo sauce to a blender or food processor then puree until smooth.
Transfer the whipped cottage cheese – hot sauce to a large mixing bowl. Add chicken, yogurt, shredded cheese and dry ranch seasoning. Stir by hand until combined well.
Preheat oven to 350°.
Spray an approximately 8×8 baking dish with cooking spray. Transfer the dip to the baking dish in an even layer.
Optional: top with blue cheese crumbles or extra cheese. Bake 20 minutes or until the cheese is melty and dip is warmed through.
Remove from the oven and serve hot to room temperature.
WHAT TO SERVE WITH BUFFALO CHICKEN DIP:
Serve this dip warm, melty and gooey with any or several of the following:
- celery sticks, red bell peppers, carrot sticks, baby carrots or other fresh vegetables
- baked tortilla chips
- pita chips
- flat pretzel crisps
- crackers
- another healthy dip, like this Avocado Hummus!
HOT TIPS FOR THE BEST HEALTHY BUFFALO CHICKEN DIP:
- Prep ahead and bake just before serving.
- Store leftovers in an airtight container in the fridge 3-4 days (reheat in micro)
- Slow Cooker option – blend the ingredients, add to slow cooker on HIGH for 2 hours.
- Finely shred the chicken so there’s some in every bite.
- Grate your own cheese for a creamier texture.
- Try other cheeses like pepper jack, colby jack, mozzarella cheese or a combination.
- 4% fat cottage cheese used in this recipe, but any level will work.
WHAT KIND OF SHREDDED CHICKEN SHOULD I USE?
There’s no one right chicken option. Choose the one that suits you best below:
Rotisserie chicken – delicious and easy. Grab one from grocery stores, Costco or Sam’s Club.
Slow cooker – can make 1-2 days ahead. Place boneless skinless chicken breasts (or boneless skinless thighs) in the slow cooker. Add 1/3 cup of water or chicken stock. Season with salt and black pepper and cook on high 2 hours or low 4 hours or until tender and easily shreddable.
Poaching or boiling the chicken: place chicken breasts in a pot. Top with enough water or chicken stock to just cover them. Bring to a boil, reduce heat and simmer 15 minutes or until cooked through and shreddable.
Canned chicken or leftover chicken can also be used in this recipe.
MORE DELICIOUS RECIPES WITH BUFFALO CHICKEN:
- Air Fryer Buffalo Cauliflower
- Buffalo Chicken Enchiladas
- Crispy Baked Buffalo Wings
- Buffalo Chicken Meatballs
- Air Fryer Buffalo Chicken Egg Rolls
Enjoy!
Tried this Cottage Cheese Buffalo Chicken Dip recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME with a photo of yours on social media! @agoudalife or #agoudalife
Healthy Buffalo Chicken Dip
Ingredients
- 1 1/2 cups small curd cottage cheese 4% used
- 1/2 cup plain Greek yogurt nonfat used
- 1/2 cup Frank's Redhot Buffalo Wing sauce
- 2 cups shredded chicken
- 1 package Hidden Valley dry ranch seasoning 2 tablespoons
- 1 cup sharp shredded cheese
- cooking spray
OPTIONAL TOPPINGS:
- blue cheese crumbles
- finely chopped celery
- slivered green onions
Instructions
- Add cottage cheese and buffalo sauce to a blender or food processor. Puree until smooth.
- Transfer the cottage cheese/buffalo sauce to a medium bowl. Add chicken, yogurt, cheese and dry ranch seasoning. Stir by hand until combined.
- Preheat oven to 350°.
- Spray an 8×8 baking dish with cooking spray then transfer dip to the baking dish, spreading in an even layer. Optional: top with blue cheese crumbles or extra cheese. Bake 20 minutes or until the cheese is melty and dip is warmed through.
- Serve warm with fresh cut vegetables, tortilla chis, pita chips, pretzels or crackers.