Cottage Cheese Buffalo Chicken Dip
This baked cottage cheese Buffalo chicken dip is high in protein and extra creamy, with three types of melty cheese, shredded chicken, hot sauce, and spices. No mayonnaise!
Servings: 6 to 8 servings
Equipment
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 9x9 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.
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
Serving: 0.5cup | Calories: 309kcal | Carbohydrates: 4g | Protein: 37g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 713mg | Potassium: 311mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 434IU | Vitamin C: 8mg | Calcium: 242mg | Iron: 1mg
