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Description
A high-protein twist on the classic buffalo chicken dip, made with cottage cheese and Greek yogurt for a creamy, healthier appetizer that’s perfect for game days or parties.
Ingredients
- 8 ounces cottage cheese
- 8 ounces plain Greek yogurt
- 3/4 cup buffalo hot sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 pound rotisserie chicken, shredded
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon lemon zest
- 3 ounces blue cheese crumbles
Instructions
- Set your oven to 350°F.
- In a blender or food processor, combine the cottage cheese, Greek yogurt, buffalo sauce, onion powder, garlic powder, salt, and pepper. Blend until the base is silky and creamy.
- In a large bowl, toss the shredded chicken with the blended sauce, lemon zest, and 1 cup of the shredded cheddar.
- Transfer the mixture into a baking dish or oven-safe skillet. Top with the remaining half cup of cheddar and the blue cheese crumbles.
- Bake for 20 minutes or until the dip is bubbling and the cheese on top has melted perfectly. Garnish with scallions if desired before serving.
Notes
- This dip is best served warm with tortilla chips, celery sticks, or crackers.
- For a spicier version, add more buffalo sauce to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.