Cottage Cheese Buffalo Chicken Dip

You'll love this creamy buffalo chicken dip made with cottage cheese, hot sauce, and shredded chicken. Perfect for parties and gatherings!

Prep 15

Cook 15

Fat 13

Carbs 3

Protein 24

Yield

1 lb. boneless skinless chicken breast (option to use pre-shredded chicken, instead)
1 teaspoon sea salt
½ teaspoon ground black pepper
1.5 tablespoons olive oil
1 cup 2 % cottage cheese
⅓ cup 2% plain Greek yogurt
¼ cup Franks hot sauce
Optional: 1 teaspoon honey

Preheat the oven to 400ºF.
Season the chicken breasts on both sides with salt and pepper.
Heat the olive oil in a large, oven-safe skillet or cast iron over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 5-6 minutes on each side.
Remove the chicken from the pan when the internal temperature reaches 165ºF.
Add the cottage cheese to a high-speed food processor or blender. Blend for 4-5 minutes until completely smooth and whipped. Add the Greek yogurt and hot sauce. Blend until smooth.
Shred the chicken and then transfer it back into the same pan. Add the cottage cheese mixture to the shredded chicken and stir to combine until the chicken is fully coated.
Top the dip with shredded mozzarella cheese and then bake at 400ºF for 15-20 minutes or until it begins to bubble. Option to broil the dip for a few minutes to brown the cheese.
Once the dip is hot, remove it from the oven. Sprinkle on blue cheese and diced green onion.
Serve with your favorite crackers, crostini, celery, carrots, or cucumber.

Shredded rotisserie chicken, leftover chicken, or chicken thighs can be used instead of the chicken breasts.
If you are sensitive to spice, add the honey to the cottage cheese when you add the hot sauce. It will balance out the spice.
Be sure you blend the cottage cheese for 4-5 minutes, it helps to prevent curdling.