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Cottage cheese buffalo chicken dip in a white baking dish with golden bubbling edges, buffalo sauce drizzle, and chopped green onions on top

Healthy Cottage Cheese Buffalo Chicken Dip

A creamy, protein-packed buffalo chicken dip made lighter with blended cottage cheese instead of cream cheese. Bubbly, zesty, and perfect for game day, parties, or a high-protein snack.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans white premium chunk chicken breast 12.5 oz each, drained
  • 1 cup lowfat cottage cheese blended completely smooth before mixing
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup buffalo wing sauce adjust to taste
  • buffalo sauce for drizzling as garnish
  • ranch or blue cheese dressing for serving
  • chopped green onions for garnish

Equipment

  • Blender or food processor
  • Large mixing bowl
  • Medium baking dish
  • Aluminum foil
  • Fork

Method
 

  1. Preheat oven to 350 degrees F. Lightly grease a medium baking dish with cooking spray and set aside.
  2. Drain both cans of chicken breast and transfer to a large mixing bowl. Break into small, uniform pieces using a fork.
  3. Blend the cottage cheese in a blender or food processor until completely smooth. Add a small splash of water if needed.
  4. Add the blended cottage cheese, shredded cheddar, and buffalo wing sauce to the chicken. Stir until fully combined.
  5. Spread the mixture evenly in the greased baking dish. Cover tightly with foil and bake for 30 minutes. Remove foil and bake uncovered for 10 to 15 more minutes until bubbling and lightly golden on top.
  6. Remove from oven. Drizzle with buffalo sauce, swirl on ranch or blue cheese dressing, and top with chopped green onions. Serve warm immediately.

Notes

Swap canned chicken for about 2 cups shredded rotisserie chicken for more flavor. Blend cottage cheese completely smooth before mixing. Make ahead up to 24 hours in advance and refrigerate unbaked. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat covered at 350 degrees F for about 20 minutes.