High-Protein Buffalo Chicken Dip
Blended cottage cheese and Greek yogurt make a creamy buffalo sauce that coats the chicken without hiding its shreds. The dip stays pale orange and scoopable, with a light paprika finish instead of a melted-cheese crust.
Start with fully cooked chicken: the short oven bake warms the dip; it does not cook raw poultry. Use a shallow dish and take it out when the center is hot and the edges just begin to bubble.
Ingredients
- 2 cups cooked shredded chicken (about 8 ounces/225g), drained of excess liquid
- 1 cup small-curd cottage cheese (225g)
- ½ cup plain Greek yogurt (120g)
- ⅓ cup buffalo-style hot sauce (80g), or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon black pepper
- ¼ teaspoon paprika, for finishing
- Crackers and sliced bell peppers, for serving
Rotisserie or leftover chicken works well; remove any skin and bones before shredding. Drain canned chicken thoroughly if using it. Hot sauces vary in heat and salt, so taste the base before adding more sauce. For another way to use cooked chicken, try this Greek yogurt chicken salad.
How to Make Buffalo Chicken Dip
- Heat the oven: Preheat to 350°F (175°C). Lightly grease a shallow 1- to 1½-quart oven-safe baking dish if sticking is a concern.
- Blend the cottage cheese: Blend for 30–60 seconds, until the curds are broken down and the cheese is mostly smooth. Do not add the chicken to the blender.
- Mix the base: In a bowl, stir together the blended cottage cheese, Greek yogurt, hot sauce, garlic powder, onion powder, and black pepper. Taste and adjust the hot sauce if desired. The mixture should be pale orange and thick enough to spoon.
- Fold in the chicken: Stir in the cooked shredded chicken until coated. Transfer to the baking dish and spread loosely, leaving some natural texture on the surface.
- Bake uncovered: Start checking at 12 minutes. Bake for about 15–20 minutes total, until the center is hot throughout and the edges are just beginning to bubble. A chilled dip or deeper dish may take longer. Remove it before the edges brown or liquid separates.
- Finish and serve: Dust lightly with paprika and let stand for about 5 minutes so the dip settles for scooping. Serve warm with crackers and bell pepper strips.
How to Keep the Dip Creamy and Scoopable
Blend only the cottage cheese, then fold in the chicken by hand. This smooths the sauce while keeping the chicken shreds distinct. Skipping the blender is possible, but the base will have more noticeable curds.
Drain the chicken and measure the hot sauce before mixing. Extra moisture can make the dip loose, while baking past the just-bubbling stage can dry the chicken or cause the dairy to separate. The brief rest after baking also helps the dip settle.
What to Serve with Buffalo Chicken Dip
Set crackers and bell pepper strips beside the baking dish for scooping. Celery sticks, carrot sticks, tortilla chips, or pita chips also work; keep the dippers out of the dip so they stay crisp.
Make-Ahead, Storage, and Reheating
To make the dip ahead, mix it, cover, and refrigerate until ready to bake. A chilled mixture may need longer than 20 minutes; check that the center is hot and the edges are just beginning to bubble.
Refrigerate leftovers promptly in an airtight container for 3–4 days. Reheat portions in the microwave in 30-second intervals, stirring between intervals, or warm the dip in a 350°F oven for about 10–15 minutes, until hot in the center. Heat gently to help preserve the creamy texture.
Freezing for up to 2 months is possible, but the dairy may change texture after thawing. Thaw overnight in the refrigerator, reheat gently, and stir if the dip looks uneven.
Nutrition
Approximate nutrition per serving, based on 8 appetizer servings: 80 calories, 13g protein, 2g fat, and 2g carbohydrates. Per 100g: about 100 calories, 16g protein, 2g fat, and 2g carbohydrates. Values vary with the chicken, dairy, and hot sauce used.
Equipment
- Blender
- Mixing bowl
- Shallow baking dish
Ingredients
- 2 cups cooked shredded chicken (about 8 ounces/225 g), drained of excess liquid
- 1 cup small-curd cottage cheese (225 g)
- 1/2 cup plain Greek yogurt (120 g)
- 1/3 cup buffalo-style hot sauce (80 g), or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon paprika, for finishing
- Crackers and sliced bell peppers, for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a shallow 1- to 1 1/2-quart oven-safe baking dish if needed.
- Blend the cottage cheese for 30–60 seconds, until mostly smooth. Do not add the chicken to the blender.
- In a bowl, stir together the blended cottage cheese, Greek yogurt, hot sauce, garlic powder, onion powder, and black pepper. Taste and adjust the hot sauce if desired.
- Fold in the cooked shredded chicken until coated.
- Transfer the mixture to the baking dish and spread it loosely.
- Bake uncovered for about 15–20 minutes, checking at 12 minutes, until the center is hot and the edges just begin to bubble. Remove before the edges brown or liquid separates.
- Dust with paprika and let stand for about 5 minutes. Serve warm with crackers and bell pepper strips.
Tips
- Use fully cooked chicken; the oven bake only warms the dip.
- Drain the chicken well to keep the dip from becoming loose.
- Blend only the cottage cheese, then fold in the chicken by hand to keep the shreds distinct.
- Hot sauces vary in heat and salt, so taste the base before adding more.
- A chilled mixture or deeper baking dish may need more baking time; check that the center is hot.