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High-Protein Buffalo Chicken Dip

Creamy, cheesy buffalo chicken dip made with blended cottage cheese and Greek yogurt for an easy protein boost. Use whatever chicken you have on hand, bake until hot and bubbly,…

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Apparently, it’s called chicken wing dip.


My sister lives in Buffalo, NY, and apparently there they call buffalo chicken dip chicken wing dip.

Which I think is funny because there’s barely any meat on a chicken wing, but whatever. I guess it’s named after buffalo chicken wings, not because we’re actually making dip out of chicken wings. Moving on.

She was visiting and I told her I was whipping up some buffalo chicken dip and she immediately goes,

“Oh yay, my favorite! You didn’t do anything weird to it, did you? Like, you didn’t try to make it healthy? You better not mess with it.”

And listen… she knows me.

Because I had, in fact, messed with it.

I didn’t say anything. I just made it and let her try it.

She loved it. Gave me her Buffalo stamp of approval and everything.

Then I told her the base was cottage cheese and Greek yogurt.

She was shocked.

But that’s why I love this recipe. It doesn’t taste like I took buffalo chicken dip and tried to turn it into “health food.” It’s still creamy, cheesy, buffalo-y goodness. I just blend the cottage cheese completely smooth, add Greek yogurt, and suddenly we’ve snuck a whole lot more protein in there without ruining the thing we actually wanted to eat.

And yes, I know some people have very strong feelings about Greek yogurt replacing sour cream.

I am one of those people.

Except I’m on the pro-Greek-yogurt side. I use it instead of sour cream all the time and genuinely don’t notice enough of a difference to care. Give me the extra protein.

The other reason I make this all the time is because it’s basically impossible to mess up. I’ve used roasted chicken, rotisserie chicken, grilled chicken, canned chicken, boiled chicken, white meat, dark meat… just give me about a cup of chicken and we’re making buffalo chicken dip.

Same with the cheese. Sharp cheddar is my favorite, but if there’s Monterey Jack or pepper jack or mozzarella sitting in the fridge, guess what we’re using?

And we don’t just eat it as dip. The leftovers end up in quesadillas, grilled cheese, wraps, pasta bakes, over rice—whatever sounds good the next day.

Basically: make the dip now, figure out what else you’re turning it into later.

Use What You Have

No Greek yogurt?
Use sour cream. I personally use Greek yogurt in place of sour cream all the time because I like the extra protein, and yes, I am one of those people who genuinely doesn’t notice much of a difference.

Different cheese?
Use it. Sharp cheddar is my favorite, but Colby, Monterey Jack, pepper jack, mozzarella, feta and blue cheese have all made their way into this dip.

No cream cheese?
Leave it out. Seriously. I’ve also used Boursin Garlic & Herbs and Laughing Cow wedges when that’s what I had.

No buffalo sauce?
Mix 2 parts hot sauce with 1 part melted butter, a little garlic powder and a splash of Worcestershire if you have it.

Different chicken?
Trust me, I’ve tried them all. Rotisserie, canned, roasted, baked, grilled, boiled, white meat, dark meat. About a cup of cooked shredded chicken is all you need.

Lamb Family Estate

High-Protein Buffalo Chicken Dip

Creamy, cheesy buffalo chicken dip made with blended cottage cheese and Greek yogurt for an easy protein boost. Use whatever chicken and cheese you have on hand, bake it until hot and bubbly, and serve it as a dip—or use it in wraps, quesadillas, grilled cheese, or pasta bakes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 Servings
Course: Appetizer
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cooked shredded chicken Any kind works—rotisserie, roasted, grilled, baked, boiled, canned, white or dark meat
  • 1 cup cottage cheese blended until completely smooth
  • 1/2 cup plain Greek yogurt sour cream can be substituted
  • 1/4 cup buffalo sauce Frank's, Kinder’s Buttery Buffalo, or your favorite
  • 3 tbsp ranch seasoning homemade or store-bought
  • 1/2 cup sharp cheddar cheese shredded, plus a little extra for topping
  • 2 tbsp cream cheese optional

Equipment

  • 1 Mixing Bowl
  • 1 Blender or Food Processor for blending cottage cheese
  • 1 Small Baking Dish

Method
 

  1. 1. Blend the cottage cheese.Blend the cottage cheese with an immersion blender, food processor, or blender until completely smooth and creamy.
  2. 2. Mix the dip.Add the blended cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, shredded chicken, ½ cup cheddar, and optional cream cheese to a mixing bowl. Stir until everything is evenly combined.
  3. 3. Assemble.Spread the mixture into a small baking dish and sprinkle a little additional shredded cheese over the top.
  4. 4. Bake.Bake at 375°F for about 20 minutes, or until the dip is hot and bubbling around the edges and the cheese on top is melted.
  5. 5. Serve.Serve warm with tortilla chips, crackers, celery, carrots, or whatever sounds good.

Notes

Any chicken works here. Rotisserie, canned, baked, roasted, grilled, boiled, white meat or dark meat—if you have about 1 cup of cooked chicken, use it.
Blend the cottage cheese! This is the important part. Blend it until completely smooth using a blender, food processor or immersion blender. I usually blend the entire 16 oz container at once and keep the rest in the fridge for other recipes.
Use what you have. Sour cream can replace the Greek yogurt, although I prefer Greek yogurt for the extra protein. Sharp cheddar is my favorite cheese here, but Colby, Monterey Jack, pepper jack, mozzarella, feta or blue cheese all work.
Cream cheese is optional. You can also substitute Boursin, Laughing Cow cheese, or simply leave it out.
No buffalo sauce? Combine 2 parts hot sauce with 1 part melted butter, a little garlic powder and, if you have it, a small splash of Worcestershire sauce.
Other cooking methods: You can also heat this in an air fryer or microwave. Everything is already cooked—you just want the dip hot throughout and the cheese melted.

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