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Cottage cheese buffalo chicken dip baked with melted cheese and served with celery, carrots, crackers, and pita chips.

Cottage Cheese Buffalo Chicken Dip

This cottage cheese buffalo chicken dip is creamy, spicy, warm, and easy to serve with crunchy sides. It uses cooked shredded chicken, blended cottage cheese, buffalo sauce, simple seasonings, and a modest amount of shredded cheese for a high-protein baked dip that works for snack plates, appetizers, or simple meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Buffalo Chicken Dip
  • 2 cups cooked shredded chicken breast use fully cooked chicken only; drain well if using canned chicken
  • 1 cup cottage cheese preferably 2% or 4% for a creamier texture
  • 1/2 cup plain Greek yogurt optional but recommended for tang and creaminess
  • 1/3 to 1/2 cup buffalo sauce add to taste; start with the smaller amount for less heat and sodium
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • black pepper to taste
  • 3/4 cup shredded cheddar cheese divided; Monterey Jack or a simple shredded cheese blend may also be used
  • 2 to 3 tablespoons sliced green onions divided
  • 1/2 cup finely diced celery or bell pepper optional, for crunch and color
  • salt only if needed after tasting
For Serving
  • celery, carrots, cucumber, bell peppers, crackers, pita chips, tortilla chips, rice cakes, or warm tortillas choose any dippers you like

Equipment

  • Blender or food processor
  • Mixing Bowl
  • Rubber spatula
  • Small baking dish
  • Measuring cups and spoons
  • Airtight containers

Method
 

  1. Preheat the oven to 375°F.
  2. Add the cottage cheese, Greek yogurt if using, buffalo sauce, garlic powder, onion powder, and black pepper to a blender or food processor.
  3. Blend until the mixture is smooth and creamy.
  4. In a mixing bowl, combine the blended sauce with the cooked shredded chicken, about half of the shredded cheddar cheese, and some of the sliced green onions.
  5. If using diced celery or bell pepper, stir it in now.
  6. Spread the mixture evenly into a small shallow baking dish.
  7. Top with the remaining shredded cheddar cheese.
  8. Bake for 18 to 22 minutes, or until the dip is hot, bubbly, and melted on top.
  9. Let the dip rest for about 5 minutes before serving.
  10. Top with the remaining green onions and serve warm with vegetables, crackers, pita chips, tortilla chips, rice cakes, or warm tortillas.

Notes

Use cooked chicken only. Do not add raw chicken to this dip.
Blend the cottage cheese before mixing it with the chicken for a smoother, creamier baked dip.
Drain wet chicken before adding it to the dip. Extra moisture can make the dip loose or watery.
Start with 1/3 cup buffalo sauce if you want more control over heat and sodium. Add more only after tasting.
Taste before adding salt because cottage cheese, buffalo sauce, and shredded cheese can already be salty.
Use a shallow baking dish so the dip heats evenly. Avoid overbaking, which can dry out the chicken.
Store leftovers in an airtight container in the refrigerator and use within 3 to 4 days. Reheat only what you plan to eat and heat until hot throughout before serving again.