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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.