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Healthy Buffalo Chicken Dip

A guilt-free, high-protein buffalo chicken dip made with Greek yogurt and cottage cheese instead of cream cheese. Creamy, spicy, gluten-free, and ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 portions
Course: Appetizer, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked and shredded chicken breast Rotisserie chicken works great as a shortcut
  • 3/4 cup plain Greek yogurt Full-fat or 2% recommended for creamiest texture
  • 1/2 cup cottage cheese Blend smooth before mixing for best consistency
  • 2/3 cup hot sauce Start with less and add more to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2/3 cup low-fat shredded cheddar cheese Sharp cheddar adds the best flavor
  • 3 green onions Diced, reserve some for garnish

Equipment

  • Medium baking dish
  • Large mixing bowl
  • Blender or food processor
  • Spatula

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a medium baking dish.
  2. Blend the cottage cheese until smooth using a blender or food processor. This ensures a silky, lump-free dip.
  3. In a large mixing bowl, combine the shredded chicken, Greek yogurt, blended cottage cheese, hot sauce, garlic powder, and onion powder. Stir until fully combined and the sauce coats the chicken evenly.
  4. Fold in two thirds of the shredded cheddar cheese and the diced green onions. Stir gently until evenly distributed.
  5. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining cheddar cheese over the top.
  6. Bake for 25 minutes or until the dip is bubbling around the edges and the cheese on top is melted and lightly golden. Do not overbake or the dip can dry out.
  7. Remove from the oven and let cool for 5 minutes before serving. Serve with celery sticks, carrot sticks, bell pepper strips, whole-grain crackers, or tortilla chips.

Notes

Make ahead: Assemble the dip up to 1 day in advance and refrigerate unbaked. Let sit at room temperature for 10 minutes before baking fresh. Adjust heat by starting with less hot sauce and adding more to taste. Blend cottage cheese for the smoothest texture.