Creamy High Protein Buffalo Chicken Dip
A creamy, high protein buffalo chicken dip made with cottage cheese, cooked chicken and cheddar, baked until bubbly.
Servings: 6 servings
Ingredients
- 1 lb cooked boneless skinless chicken breast chopped small
- 2 cups cottage cheese blend first for a smoother dip
- 1 1/4 cup shredded cheddar cheese 1 cup for the dip, 1/4 cup for the top
- 1/4 cup Frank's RedHot sauce
- 1 teaspoon garlic powder
- 1 green onion sliced, for garnish
Instructions
- Heat the oven to 400°F.
- In a medium bowl, stir together the cooked chicken, cottage cheese (blend it first if you prefer a smoother dip), 1 cup of the cheddar, the hot sauce and the garlic powder.
- Mix everything well, then move it to a small casserole dish or any other oven-safe dish.
- Level the surface and top with the remaining 1/4 cup of cheddar, or a little more if you like.
- Bake in the preheated oven for 15 to 20 minutes, until bubbling.
- For a browned, crisp top, switch on the broiler for the final 1 to 2 minutes, watching closely so it doesn't burn.
- Remove the dip from the oven, let it cool for a few minutes, then serve with fresh veggie sticks or tortilla chips.
Notes
Leftover cooked chicken works well here, including rotisserie chicken.
Blending the cottage cheese first breaks up the curds for a smoother, creamier dip.
Store leftovers in the refrigerator for up to 3 days and reheat in the oven for the best texture.