Cottage Cheese Buffalo Dip (Printable)

Tangy, creamy dip with cottage cheese, shredded chicken, and buffalo sauce ideal for game days and parties.

# Components:

→ Dairy

01 - 1 cup cottage cheese, low-fat or full-fat
02 - 1/2 cup cream cheese, softened
03 - 1/2 cup shredded mozzarella cheese
04 - 1/2 cup shredded cheddar cheese

→ Proteins

05 - 2 cups cooked chicken breast, shredded

→ Sauces and Condiments

06 - 1/2 cup buffalo wing sauce
07 - 2 tablespoons ranch dressing or blue cheese dressing

→ Seasonings

08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon onion powder
10 - 1/4 teaspoon black pepper
11 - Salt to taste

→ Garnish

12 - Sliced green onions
13 - Crumbled blue cheese

# Directions:

01 - Preheat oven to 375°F.
02 - In a blender or food processor, blend cottage cheese and cream cheese until completely smooth.
03 - In a large mixing bowl, combine blended cheeses, shredded chicken, buffalo sauce, ranch or blue cheese dressing, garlic powder, onion powder, black pepper, and salt. Mix thoroughly.
04 - Stir in half of the mozzarella and cheddar cheeses into the mixture.
05 - Spread the mixture evenly into a greased 8-inch baking dish.
06 - Top the mixture with remaining mozzarella and cheddar cheeses.
07 - Bake for 18 to 20 minutes until hot and bubbly throughout.
08 - Broil for 2 to 3 minutes for a golden, bubbly top, if desired.
09 - Remove from oven, garnish with green onions and crumbled blue cheese. Serve hot with celery sticks, carrot sticks, tortilla chips, or crackers.

# Expert Advice:

01 -
  • It tastes like wings and blue cheese dressing had a creamy, dippable baby that actually keeps your hands from getting too messy.
  • The protein count is real—this isn't just party food pretending to be healthy, it actually fills you up.
  • You can make it ahead and reheat it, which means you can actually enjoy your guests instead of fussing in the kitchen.
02 -
  • Blend the cottage cheese and cream cheese until completely smooth before mixing with anything else—skipping this step or doing it halfway results in a grainy texture that makes people think something went wrong.
  • Taste the mixture before it goes in the oven; buffalo sauce brands vary wildly in heat and saltiness, so you need to know what you're working with before cheese melting locks in the flavors.
03 -
  • Use a rotisserie chicken from the grocery store and you cut your active prep time in half; the flavor is identical and nobody needs to know you didn't poach it yourself.
  • If your buffalo sauce is thin and runny, you can reduce it slightly in a small saucepan before mixing it in, which concentrates the flavor and prevents the dip from becoming watery.
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