This Cottage Cheese Buffalo Chicken Dip is creamy, spicy, and packed with protein! A lighter twist on a classic favorite—ready in 25 minutes.

Cottage Cheese Buffalo Chicken Dip

If you’re a fan of Buffalo chicken dip but looking for a lighter, protein-packed version, this Cottage Cheese Buffalo Chicken Dip is the perfect recipe! By swapping out traditional cream cheese with blended cottage cheese, this dip becomes extra creamy while staying lower in fat and higher in protein. Whether you’re serving it at a party, game night, or just as a snack, this dip is easy to make, packed with bold flavors, and absolutely delicious. Let’s get started!

Ingredients Overview

Here’s everything you’ll need to create this creamy, spicy, and protein-rich dip:

Main Ingredients

  • 2 cups shredded cooked chicken (rotisserie or baked)
  • 1 cup cottage cheese (blended for a smooth texture)
  • 1/2 cup Greek yogurt (or sour cream)
  • 1/2 cup Buffalo sauce (adjust for spice level)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 cup shredded cheddar cheese (or mozzarella for extra meltiness)
  • 1/4 cup blue cheese crumbles (optional, for extra tang)

For Garnishing & Serving

  • Chopped green onions
  • Extra blue cheese or ranch dressing drizzle
  • Celery sticks, carrot sticks, tortilla chips, or crackers

The Secret to a Smooth and Creamy Texture

Using blended cottage cheese instead of cream cheese makes this dip lighter while keeping it rich and creamy. Here’s how:

  1. Blend Until Smooth – Use a blender or food processor to puree the cottage cheese for a velvety consistency.
  2. Combine with Greek Yogurt – This enhances creaminess without adding unnecessary fat.
  3. Warm It Up – Heating the mixture allows all the flavors to meld together beautifully.

Step-by-Step Preparation

1. Shred the Chicken

  1. If using rotisserie chicken, remove the skin and shred the meat with two forks.
  2. If cooking chicken fresh, season with salt and pepper, bake at 375°F (190°C) for 20–25 minutes, then shred.

2. Blend the Cottage Cheese for a Creamy Base

  1. In a blender or food processor, puree the cottage cheese until completely smooth.
  2. Stir in Greek yogurt to enhance the creamy texture.

3. Mix the Buffalo Sauce and Seasonings

  1. In a large bowl, combine the shredded chicken, blended cottage cheese, Buffalo sauce, garlic powder, onion powder, and smoked paprika.
  2. Stir until fully mixed.

4. Bake or Serve Chilled

Baking Method (Warm Dip)

  1. Preheat your oven to 375°F (190°C).
  2. Transfer the mixture to a baking dish and top with shredded cheddar cheese.
  3. Bake for 15–20 minutes, or until hot and bubbly.
  4. Garnish with green onions and blue cheese crumbles before serving.

Chilled Method (Cold Dip)

  1. After mixing, refrigerate for at least 30 minutes to let the flavors meld.
  2. Serve cold with veggies, crackers, or chips.

Key Tips for Success

  • Use Freshly Cooked or Rotisserie Chicken – It adds the best texture and flavor.
  • Adjust the Spice Level – Add more Buffalo sauce for extra heat or mix in a teaspoon of honey for a mild, sweet contrast.
  • Melt the Cheese Evenly – If baking, stir halfway through for a consistently gooey texture.

Substitutions and Variations

This recipe is versatile and can be easily adapted:

  • Low-Fat Option – Use fat-free cottage cheese, Greek yogurt, and reduced-fat cheese.
  • Dairy-Free Alternative – Swap cottage cheese for a dairy-free cream cheese alternative and use plant-based yogurt.
  • Extra Spicy Version – Add diced jalapeños or a pinch of cayenne pepper.
  • Mild Version – Reduce the Buffalo sauce and add a little ranch dressing for a creamier taste.

Serving Suggestions

  • With Veggies – Serve with celery sticks, carrot sticks, or bell pepper slices for a lighter option.
  • With Chips & Crackers – Pair with tortilla chips, pita chips, or whole-grain crackers for a crunchy contrast.
  • As a Sandwich or Wrap Filling – Spread inside a tortilla or sandwich bun for a fun twist.

How to Store Leftovers

  • Refrigeration – Store in an airtight container for up to 3 days.
  • Reheating – Warm in the microwave in 30-second increments, stirring between each, or bake at 350°F (175°C) for 10 minutes.
  • Freezing – Not recommended, as the texture of cottage cheese may change when thawed.

Common Mistakes to Avoid

  • Not Blending the Cottage Cheese – If left chunky, the dip won’t have a smooth consistency.
  • Overheating the Dip – Cooking for too long can cause the cheese to separate.
  • Adding Too Much Buffalo Sauce – It can overpower the other flavors, so adjust gradually.

FAQs

Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great time-saver and adds extra flavor.

What’s the best way to make it extra creamy?
Blending the cottage cheese until smooth and combining it with Greek yogurt ensures the best texture.

Can I make this dip ahead of time?
Absolutely! Prepare it a day in advance and store it in the fridge. Reheat before serving or enjoy it cold.


Conclusion

This Cottage Cheese Buffalo Chicken Dip is a game-changer—packed with protein, full of bold flavors, and perfect for dipping. Whether you serve it warm or chilled, this healthier version of a classic favorite will keep you coming back for more.

If you try this recipe, let us know how it turned out in the comments below! Don’t forget to share it with friends and subscribe to our blog for more delicious recipes.

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Cottage Cheese Buffalo Chicken Dip

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  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (if baking)
  • Total Time: 25 minutes
  • Yield: Serves 6
  • Category: Appetizer, Snack
  • Method: Baking, No-Bake
  • Cuisine: American

Description

This Cottage Cheese Buffalo Chicken Dip is a high-protein, creamy twist on the classic Buffalo dip! By blending cottage cheese, this recipe keeps the dip light, tangy, and ultra-creamy while packing in extra protein. Perfect for parties, game nights, or a quick snack, this dip is easy to make and full of bold, spicy flavors. Serve it warm or chilled with your favorite dippers for an irresistible treat!


Ingredients

Scale

Main Ingredients

  • 2 cups shredded cooked chicken (rotisserie or baked)
  • 1 cup cottage cheese (blended for a smooth texture)
  • 1/2 cup Greek yogurt (or sour cream)
  • 1/2 cup Buffalo sauce (adjust for spice level)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup shredded cheddar cheese (or mozzarella for extra meltiness)
  • 1/4 cup blue cheese crumbles (optional)

For Garnishing & Serving

  • Chopped green onions
  • Extra blue cheese or ranch dressing drizzle
  • Celery sticks, carrot sticks, tortilla chips, or crackers

Instructions

  • Shred the Chicken

    • If using rotisserie chicken, remove the skin and shred the meat with two forks.
    • If cooking fresh chicken, season with salt and pepper, bake at 375°F (190°C) for 20–25 minutes, then shred.
  • Blend the Cottage Cheese

    • In a blender or food processor, puree the cottage cheese until completely smooth.
    • Stir in Greek yogurt to enhance the creamy texture.
  • Mix the Buffalo Sauce and Seasonings

    • In a large bowl, combine shredded chicken, blended cottage cheese, Buffalo sauce, garlic powder, onion powder, and smoked paprika.
    • Stir until fully combined.
  • Bake or Serve Chilled

    • Baking Method (Warm Dip):
      1. Preheat oven to 375°F (190°C).
      2. Transfer the mixture to a baking dish and top with shredded cheddar cheese.
      3. Bake for 15–20 minutes until hot and bubbly.
      4. Garnish with green onions and blue cheese crumbles before serving.
    • Chilled Method (Cold Dip):
      1. After mixing, refrigerate for at least 30 minutes to let the flavors meld.
      2. Serve cold with veggies, crackers, or chips.

Notes

  • Blend Cottage Cheese – Blending ensures a smooth and creamy consistency.
  • Adjust Spice Level – Add more Buffalo sauce for extra heat or mix in a teaspoon of honey for balance.
  • Best Cheeses to UseCheddar for classic flavor, mozzarella for extra meltiness, and blue cheese for tang.

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