Cottage Cheese Buffalo Chicken Dip

I love making this Cottage Cheese Buffalo Chicken Dip because it’s a creamy, spicy, and protein-packed appetizer that brings a healthier twist to the classic buffalo chicken dip. The cottage cheese adds a smooth texture and boosts the protein, while the buffalo sauce brings the perfect amount of heat. It’s great for game days, parties, or any casual get-together.

Why I’ll Love This Recipe

I like how this dip combines bold buffalo flavor with the creaminess of cottage cheese and shredded chicken, making it both satisfying and a bit lighter than traditional versions. It’s quick to prepare, versatile for dipping with chips, veggies, or crackers, and it keeps well if I want to make it ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups low-fat cottage cheese

• 1 cup cooked shredded chicken (rotisserie chicken works great)

• 1/2 cup buffalo wing sauce (adjust to taste)

• 1/2 cup shredded sharp cheddar cheese

• 1/4 cup ranch dressing or blue cheese dressing

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Optional: chopped green onions or chives for garnish

Directions

1. I preheat the oven to 350°F (175°C).

2. In a mixing bowl, I combine the cottage cheese, shredded chicken, buffalo sauce, ranch dressing, garlic powder, and onion powder until everything is well mixed.

3. I fold in half of the shredded cheddar cheese.

4. I transfer the mixture to a small baking dish and spread it evenly.

5. I sprinkle the remaining cheddar cheese on top.

6. I bake it for about 20 minutes or until the dip is hot and bubbly and the cheese is melted.

7. Once out of the oven, I garnish with chopped green onions or chives if I want a fresh pop of flavor.

Servings and Timing

This recipe serves about 6 to 8 people as an appetizer.
Prep time takes around 10 minutes, plus 20 minutes baking time.

Variations

I like to switch things up by:

• Using blue cheese dressing instead of ranch for a tangier dip.

• Adding diced celery or carrots on the side for extra crunch and freshness.

• Using spicy buffalo sauce if I want more heat.

Storage / Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave the dip in a microwave-safe dish until warmed through, stirring occasionally, or reheat it in the oven at 350°F (175°C) until hot and bubbly.

FAQs

1. Can I make this dip ahead of time?

Yes, I prepare it a day in advance and refrigerate it until ready to bake.

2. What can I use if I don’t have cottage cheese?

I sometimes substitute with cream cheese for a richer texture, but it changes the nutrition slightly.

3. Is this dip spicy?

The heat depends on the buffalo sauce I use; I adjust the amount based on my spice tolerance.

4. Can I use fresh cooked chicken instead of rotisserie?

Absolutely—I shred cooked chicken breasts or thighs, whatever I have on hand.

5. What’s the best way to serve this dip?

I serve it warm with celery sticks, carrot sticks, tortilla chips, or crackers.

Conclusion

I find this Cottage Cheese Buffalo Chicken Dip to be a fantastic blend of creamy, spicy, and protein-rich flavors. It’s easy to make, perfect for sharing, and I love that it offers a lighter spin on a classic crowd-pleaser. It always disappears fast whenever I bring it to gatherings!