This buffalo chicken dip with cottage cheese is creamy, spicy, and packed with protein. It’s a high-protein version of the classic game day appetizer—perfect for dipping veggies, crackers, or tortilla chips. The combo of shredded chicken, cottage cheese, and buffalo sauce brings bold flavor and a satisfying texture without being too heavy.
Protein: 18 grams per serving
The protein here comes from a triple team: lean shredded chicken, creamy cottage cheese, and tangy Greek yogurt. Together they pack in serious grams of protein without piling on extra calories or carbs, so you get a hearty appetizer that actually keeps you satisfied past halftime. When I first blended everything together, I was surprised by how seamlessly the cottage cheese melts into the sauce—no curds in sight, just rich, velvety flavor.
Contents
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Why you will love this recipe
- High protein: Packed with over 30 grams of protein per serving
- Creamy texture: Rich and smooth without using mayo or cream cheese alone
- Crowd favorite: Perfect for game day, potlucks, or any gathering
- Gluten-free: Naturally gluten-free and great with veggie sticks or gluten-free crackers
- Easy to prep: Comes together fast with simple ingredients
- Great for leftovers: An ideal use for rotisserie or cooked chicken
Key ingredients and substitutions
- Cottage cheese: Blends into a creamy base with a boost of protein. Use full-fat or low-fat versions depending on your preference.
- Buffalo sauce: Brings the heat! Choose your favorite brand or sub with hot sauce for extra spice.
- Greek yogurt: Adds tang and creaminess. Sour cream works too, but Greek yogurt adds more protein.
- Shredded chicken: Use rotisserie chicken, instant pot shredded chicken, leftover cooked chicken, canned chicken, or poached boneless chicken breasts (poach for about 20 minutes then shred).
- Cheddar and mozzarella: Melty, cheesy goodness. Swap in Monterey Jack or pepper jack for a spicier kick.
- Blue cheese: Crumbled in for sharp, tangy bites. Skip it or use feta if you’re not a fan.
- Green onions: Add a fresh pop of flavor and color. Chives or finely diced red onions also work.
- Spices (paprika, garlic powder, onion powder, black pepper): Round out the flavor—adjust to taste or use your go-to spice mix.
How to make buffalo chicken dip with cottage cheese
- Preheat the oven: Set it to 350°F (175°C) and prep an 8×8 baking dish.
- Blend the base: Add cottage cheese, buffalo sauce, Greek yogurt, smoked paprika, garlic powder, onion powder, and black pepper to a blender or food processor. Blend until smooth and creamy.
- Mix it all together: In a large bowl, stir the buffalo cottage cheese mixture with shredded chicken, cheddar, mozzarella, blue cheese, and green onions.
- Pour into dish: Transfer the mixture to the baking dish and smooth out the top.
- Bake it: Bake for 20–30 minutes, until hot, melty, and bubbling around the edges.
- Add garnish: Sprinkle with extra blue cheese and sliced green onions before serving.
- Serve warm: It’s perfect with veggie sticks, crackers, or tortilla chips.
- Stir if needed: If it separates a bit, just give it a quick stir—it’ll be creamy and tasty as ever.
Recipe notes and tips
- Blend it well: Make sure the cottage cheese mixture is fully smooth—no chunks!
- Adjust spice levels: Add more buffalo sauce or a pinch of cayenne for extra heat.
- Make ahead: Prep the dip and refrigerate, then bake right before serving.
- Add-ins: Stir in chopped bell pepper, jalapeños, or even spinach for a twist.
- Don’t panic if it separates: A quick stir brings it right back together.
Storage instructions
- Refrigerate: Keep in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in the microwave or oven until hot—stir midway if needed.
- Freeze: It freezes okay, but the texture may be slightly different once reheated.
- Stir before serving: Give it a mix if it looks separated after storing.
Variations
- Slow cooker version: Mix everything in and heat on low for 1–2 hours until bubbly.
- Extra cheesy: Top with another handful of cheese before baking.
- No blue cheese: Leave it out or replace with feta or extra cheddar.
- Veggie-loaded: Add finely chopped spinach, red bell pepper, or celery for crunch.
- Spicier version: Add jalapeños, chili flakes, or hot sauce.
- Lightened up: Use low-fat dairy for a lower-calorie version.
- Pizza-style: Spread leftovers on flatbread and bake for buffalo chicken flatbread.
What to serve with high protein buffalo chicken dip
- Veggies: celery sticks, carrot sticks, sliced cucumbers, bell pepper strips
- Crunchy dippers: tortilla chips, pita chips, crackers (gluten-free if needed)
- Extras: spoon over baked potatoes or roasted sweet potatoes, add to a salad, use as a spread in a wrap with fresh greens and tomato
Frequently asked questions
Can I make this ahead of time?
Yes! Mix everything together and refrigerate—just bake it right before serving.
Is it spicy?
It’s got a mild buffalo kick, but you can easily adjust the heat to your liking.
What if I don’t have a blender?
Use an immersion blender or mash with a fork—it won’t be as smooth, but it works.
Is this dip good cold?
It’s best warm, but leftovers can be eaten cold on wraps or crackers.
More recipes you will love
- Cottage Cheese Buffalo Dip
- Cottage Cheese Taco Dip
- Cottage Cheese Ranch Dip
- Honey Mustard Dressing
- Cottage Cheese Ranch Dressing
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Cottage Cheese Buffalo Chicken Dip Recipe
This buffalo chicken dip with cottage cheese is creamy, spicy, and packed with protein. It’s a high-protein version of the classic game day appetizer—perfect for dipping veggies, crackers, or tortilla chips. The combo of shredded chicken, cottage cheese, and buffalo sauce brings bold flavor and a satisfying texture without being too heavy.
Ingredients
- 2 cups cottage cheese
- 1/2 cup buffalo sauce
- 1/2 cup greek yogurt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese - shredded
- 1/2 cup mozzarella - shredded
- 1/4 cup blue cheese - crumbled, plus extra to garnish
- 3 cups shredded chicken - about 1.5 lb or 3 boneless, skinless chicken breasts, see ingredients list above for cooking ideas
- 2 green onions - sliced, plus extra to garnish
Instructions
- Preheat the oven to 350°F/175°C and have an 8×8 baking dish ready.
- Add the cottage cheese, buffalo sauce, Greek yogurt, smoked paprika, garlic powder, onion powder, and black pepper to a blender or food processor and blend until smooth.2 cups cottage cheese, 1/2 cup buffalo sauce, 1/2 cup greek yogurt, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper
- Add the cottage cheese buffalo mixture to a large bowl along with the shredded chicken, mozzarella, cheddar, blue cheese, and green onions. Mix well.1/2 cup cheddar cheese, 1/2 cup mozzarella, 1/4 cup blue cheese, 3 cups shredded chicken, 2 green onions
- Pour the chicken mixture into the baking dish, smoothing over the top.
- Bake for 20-30 minutes, or until the cheese has melted and it's bubbly and golden.
- Serve warm and enjoy!
Notes
- Blend it well: Make sure the cottage cheese mixture is fully smooth—no chunks!
- Adjust spice levels: Add more buffalo sauce or a pinch of cayenne for extra heat.
- Make ahead: Prep the dip and refrigerate, then bake right before serving.
- Add-ins: Stir in chopped bell pepper, jalapeños, or even spinach for a twist.
- Separation: A quick stir brings it right back together. Still delicious!
Storage instructions
- Refrigerate: Keep in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in the microwave or oven until hot—stir midway if needed.
- Freeze: It freezes okay, but the texture may be slightly different once reheated.
- Stir before serving: Give it a mix if it looks separated after storing.
Nutritional Information
Calories: 129kcal | Carbohydrates: 2g | Protein: 18g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 42mg | Sodium: 578mg | Potassium: 145mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 0.4mg | Calcium: 102mg | Iron: 1mg
