This easy Cottage Cheese Buffalo Chicken Dip recipe packs a delicious high protein punch thanks to a simple ingredient swap. Made with just 5 ingredients and minimal prep time, it’s a Keto-friendly recipe that's a great snack or appetizer and is perfect for movie or game night, pot lucks, parties, and more!
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Healthy Buffalo Chicken Dip Recipe
My Buffalo wings loving family devours this Buffalo Chicken Dip! It’s a simple recipe made with only 5 non-processed ingredients and minimal prep time that results in the creamiest, tastiest Buffalo Dip you’ll ever eat. And thanks to the use of cottage cheese instead of cream cheese or ranch dressing, it’s also high in protein with 37 grams per serving!
This keto-friendly and gluten-free dip is also a great protein and flavor packed lunch to get you through the day. Or make a Buffalo chicken spread with my Buffalo Chicken Thighs, Air Fryer Buffalo Chicken Tenders, and a variety of wings for parties, holiday gatherings, the Super Bowl or game day gatherings.
I also have this delicious Cottage Cheese Taco Dip recipe you should check out.
Ingredient notes
- Boneless skinless chicken breast - cooked and chopped small
- Cottage cheese - You can either use cottage cheese straight from the package or blend it first for a creamier dip
- Shredded cheddar - I like sharp cheddar cheese but you can also use Colby Jack or Gouda
- Frank's Red hot sauce - or your favorite brand of hot sauce
- Garlic powder - do not use garlic salt or the recipe will be too salty
- Green onion - for garnish
How to make High Protein Buffalo Chicken Dip
Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: In a medium or large mixing bowl combine together cooked chopped or shredded chicken, cottage cheese (you can blend it first if you want, see Note 1 in the recipe card below), shredded cheddar, hot sauce and garlic powder. Mix well.
Step 3: Transfer mixture to a small casserole dish or any oven proof baking dish. Smooth out the top and sprinkle with remaining ¼ cup cheddar cheese (or more, if you want).
Step 4: Bake in the preheated oven for 15-20 minutes, until bubbly.
If you want the top to be browned and crispy, turn on the broiler for the last 1-2 minutes (watch closely so the top doesn’t burn).
Step 5: Take the dip out of the oven, allow it to cool a few minutes, then serve with fresh veggie sticks or tortilla chips.
How to store leftovers
Allow the Buffalo dip to cool completely before storing. Transfer leftover dip to an airtight container and store in the fridge for 3-5 days.
To reheat, place the leftover dip in a heatproof dish and heat in the oven (preheated to 380 degrees Fahrenheit) a few minutes, until hot and bubbly.
Or, reheat leftover Buffalo chicken dip in the microwave for 1 minute, stir, and heat again for 1-2 minutes until warm or hot.
Looking for more chicken breast ideas? Try this no-prep Crockpot Southwest Chicken, too.
Serving suggestions
- Serve this like you would traditional buffalo chicken dip with tortilla chips, pita chips, bread pieces, crackers or crostini, and with crunchy fresh vegetables like celery sticks, carrots,cucumber and red bell pepper.
- It’s also a great meal prep lunch or dinner option spread on some sliced Italian bread and served with a La Scala Salad or the tangy Buffalo sauce pairs perfectly with my Apple Gorgonzola Salad.
- I like to put this dip out as part of a big Super Bowl or game night spread with a full complement of football season favorite appetizer recipes including Crispy Baked Wings, Green Chicken Chili, Mini Pepper Nachos, and Air Fryer Sliced Potatoes, to name but a few.
Tips, tricks and substitutions
- Leftover cooked chicken is great for this recipe. You can even just purchase a rotisserie chicken.
- If you want your dip consistency to be smoother, blend the cottage cheese before adding it to the recipe. You can learn how to best do it in a blender or mini food processor in my Blended Cottage Cheese Tutorial.
- If you're short on time, pre-shredded cheese is fine. But for the creamiest results, shred your own cheese. You can also use colby jack, monterey jack or any shredded cheese you like.
- Start with ¼ cup Buffalo sauce, but if you like spice, feel free to add more.
- If you like blue cheese, you can sprinkle some on top either before or after baking the dip.
Recipe FAQs
If you don't have leftover chicken, place skinless boneless chicken breast(s) in a pot, cover with water, add a little salt, a bay leaf and a few peppercorns, bring to a boil, then cook on low for about 20 minutes. Take the chicken out, let cool slightly and chop or shred.
Cottage cheese doesn’t melt the way traditional cheeses do because it has a higher moisture content and lower fat. When you heat it, the curds may soften a bit, but they won’t get gooey or stretchy. Instead, cottage cheese tends to break down and become creamier.
It’s good both ways, but I personally think it’s better hot.
Yes! To do so, combine all ingredients (minus spring onion) in a small or medium crockpot and cook on LOW for 1½ to 2 hours, stirring a few times. If you make it in the slow cooker, the cottage cheese curds will melt and become smooth as you stir.
You don’t need to add salt because there is already salt in both the cottage cheese and hot sauce.
Technically yes but plain cooked fresh chicken works better.
More cottage cheese recipes
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Recipe
Cottage Cheese Buffalo Chicken Dip
Ingredients
- 1 lb cooked boneless skinless chicken breast chopped small, see Note 1
- 2 cups cottage cheese see Note 2
- 1 ¼ cup shredded cheddar cheese see Note 3
- ¼ cup Frank's Red hot sauce see Note 4
- 1 teaspoon garlic powder
- 1 green onion for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a medium bowl combine together cooked chicken, cottage cheese (you can blend it first, if you want, see Note 1 below), 1 cup shredded cheddar, hot sauce and garlic powder.
- Mix well and trasnfer to a small casserole dish or any oven proof dish.
- Smooth out the top and sprinkle with remaining ¼ cup cheddar cheese (or more, if you want)
- Bake in the preheated oven for 15-20 minutes, until bubbly.
- If you want the top to be browned and crispy, turn on the broiler for the last 1-2 minutes (watch closely not to burn it).
- Take the dip out of the oven, let cool for a few minutes, then serve with fresh veggie sticks or tortilla chips.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Emma J. says
Heck yes! This will be perfect for parties. Thanks for the recipe!
Bogusława Morusiewicz says
Delicious and tasty dish
Jon says
very good dish, my favorite
Mike says
Time for some (slightly more healthy) football!!
Heather says
Can this be frozen and cooked at a later time?
Agnieszka says
Hi Heather.Technically yes but generally cottage cheese doesn't freeze well - it may split when you bake it.
Boguslawa says
Easy recipe. My whole family loved it.🤗
Jackie says
How many ounces or cups is one serving?
Agnieszka says
Hi Jackie. 1 serving is about 3/4 cup of this dip.