Description
This High-Protein Buffalo Chicken Dip is a lighter, healthier version of the classic favorite, featuring cottage cheese and Greek yogurt for a creamy, protein-packed twist. Perfect for game days, parties, or as a satisfying snack, this flavorful dip is as nutritious as it is delicious.
Ingredients
- 2 cups shredded cooked chicken (rotisserie or chicken breast)
- 1 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup hot sauce (e.g., Frank’s RedHot)
- 1/2 cup shredded cheddar cheese
- Optional: chopped green onions or chives for garnish
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C).
- Blend the base: In a blender or food processor, combine the cottage cheese and Greek yogurt until smooth and creamy.
- Mix ingredients: In a large bowl, combine the blended mixture with shredded chicken, hot sauce, and half of the shredded cheddar cheese. Mix well.
- Assemble: Transfer the mixture to an oven-safe dish and spread it evenly.
- Add topping: Sprinkle the remaining cheddar cheese over the top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the dip is heated through and the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven, garnish with green onions or chives if desired, and serve warm with dippers like celery sticks, tortilla chips, or carrots.
Notes
- Make-Ahead Option: Prepare the dip up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
- Spice Adjustments: Add more or less hot sauce to control the heat level.
- Substitutions: Sour cream can replace Greek yogurt, and mozzarella or pepper jack can substitute cheddar for a flavor variation.
