Cottage Cheese Buffalo Chicken Dip
Apr 14, 2026
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This easy cottage cheese Buffalo chicken dip recipe is a lighter, high-protein twist on my classic stovetop Buffalo chicken dip! This time, it’s baked in the oven and made with blended cottage cheese, cheddar, and cream cheese, so it’s rich and creamy without mayonnaise.
Baked Cottage Cheese Buffalo Chicken Dip
Whenever I’m looking for a warm dip that I can get in the oven 15-20 minutes before company arrives, it’s going to be my pizza dip or Buffalo chicken dip. This cottage cheese Buffalo chicken dip is my lighter, baked version, packed with melty cheddar, seasonings, hot sauce, and shredded chicken. It’s the perfect appetizer to serve with crudités or chips at potlucks and game days.
This has all the flavor of Buffalo chicken wrapped up in a gooey cheese dip. If you’re a fan of Buffalo recipes, definitely try my Buffalo chicken pasta and Buffalo mac and cheese next.
You’ll Need These Ingredients
Please scroll down to the printable recipe card for the full ingredients list with measurements.
- Cottage Cheese – I like to blend the cottage cheese first for a smoother texture, but it’s totally optional.
- Cream Cheese – The kind that comes in bricks, not the bagel smear.
- Shredded Cheese – I use cheddar, but this can be Monterey Jack, Fontina, Havarti, or another melty cheese. It’s best to shred the cheese fresh, but pre-shredded cheese is fine.
- Taco Seasoning – Optional, but I love tossing in a bit of my homemade taco seasoning. Use your favorite store-bought taco spice or chili powder, or leave it out.
- Garlic Powder – Onion powder is a good alternative.
- Hot Sauce – Buffalo hot sauce, like Frank’s RedHot, is the first choice for authentic Buffalo chicken flavor. I start with ¼ cup, but if you love spicy food, add more. You can use any hot sauce; however, if you’re using Sriracha, consider using slightly less garlic powder.
- Chicken – You’ll need baked chicken, air fryer chicken breast, or any cooked, cooled chicken to shred. Rotisserie chicken works great! Shred the chicken with two forks.
- Spring Onions – Sliced, for garnish. Chopped chives work nicely, too.
Serving Suggestions
I love serving this Buffalo chicken dip with crudités, i.e., carrots, celery sticks, bell pepper, and cucumber. It’s a great addition to a Super Bowl party or potluck spread with appetizers like chicken nachos, crispy potato skins, and stuffed mini peppers. I’ll sometimes crumble blue cheese or gorgonzola on top of the dip before serving.
Dipper Ideas
In addition to fresh veggies, some more favorite dipper ideas include:
- Crackers, crostini
- Pretzels or pretzel bites
- Corn chips or tortilla chips
- Air fryer potato chips
- Sliced crusty bread
- Torn-up lavash bread or naan
Frequently Asked Questions
Technically both, though I prefer it warm and melty! Leftover cold dip is great spread over a slice of ciabatta the next day, though.
You can, but I think this recipe tastes much better with fresh shredded chicken.
Sure! Combine all the ingredients in your crock pot or slow cooker (leaving out the spring onions). Set that to cook for about 1-2 hours on Low. The slow cooker is a great way to keep the dip hot on the “Keep Warm” setting during parties!
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Cottage Cheese Buffalo Chicken Dip
Ingredients
- 2 cups cottage cheese
- 2 tablespoons cream cheese, softened
- 1¼ cups shredded cheddar cheese, divided
- 2 teaspoons taco seasoning, optional, but recommended
- 1 teaspoon garlic powder
- ¼ cup hot sauce
- 1 pound cooked chicken breasts, shredded
- spring onions, sliced, for garnish
Instructions
- Prep. Preheat your oven to 400˚F and pull out a 9×9 baking dish.
- Blend the cheese. Add the cottage cheese to a food blender and blend until smooth. You can also use an immersion blender.
- Combine the ingredients. Add your blended cheese to a large bowl. Stir in the cream cheese, half of the shredded cheddar cheese, the taco seasoning, garlic powder, and hot sauce. Stir well. Then, stir in the cooked shredded chicken.
- Baking time. Transfer the prepared dip to the baking dish. Top with the remaining shredded cheese, and bake the dip for 15-20 minutes or until hot and bubbly.
- Serve. Remove from the oven and let it stand for a few minutes. Then garnish the dip with the spring onions and serve.
Equipment
Notes
- It is not mandatory to blend the cheese, but it results in a better texture.
- Leftover chicken is great for this recipe. You can use cooked or rotisserie chicken.
- You can choose your favorite hot sauce. If you are using sriracha, you can reduce the amount of garlic powder.
- Make sure the cheddar cheese on top does not burn. Start checking on the dip around the 15-minute mark.
- For the garnish, instead of spring onions, you can use chopped chives.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Cottage Cheese Buffalo Chicken Dip
- Blend the cottage cheese. Start by adding the cottage cheese to a blender (or use an immersion blender) and blend until it’s smooth and creamy.
- Combine. Transfer the cottage cheese to a bowl and stir in the cream cheese, half of the shredded cheese, taco seasoning (if using), garlic powder, and hot sauce. Lastly, fold in the cooked chicken.
- Bake. Spread the Buffalo chicken dip into a baking dish and sprinkle over the remaining shredded cheese. Bake the dip at 400ºF for 15-20 minutes. It should be hot and bubbly.
- Serve. Garnish with sliced spring onions and serve with chips, veggies, or any of your favorite dippers.
Avoid Burning the Top
Start checking the dip around the 10-15-minute mark. If you notice the top is browning too quickly, tent the baking dish with foil while the dip finishes baking. You don’t want the top to burn.
How to Store Leftover Dip
- Refrigerate. Store leftover cooled Buffalo dip in an airtight container in the fridge for up to 5 days.
- Reheat. Reheat the dip in a 350ºF oven until it’s hot and bubbly again. You can warm up smaller portions in the microwave in 30-second to 1-minute intervals, stirring in between.
