Creamy Cottage Cheese Buffalo Chicken Dip
Let Me Tell You About This Buffalo Chicken Dip
If I had a dollar for every time I brought this creamy cottage cheese buffalo chicken dip to a potluck, I’d probably have enough to buy myself one of those fancy new slow cookers that look like they belong on a spaceship. Actually, first time I made this was when my friend Jen dropped by unexpectedly with a bag of tortilla chips and a craving for something with a kick. Little did she know I’d just poached a mountain of chicken, so fate basically demanded I invent this dip on the spot. If there’s one thing I love, it’s a recipe that’s forgiving for distracted cooks (like me, more often than I’d like to admit).
Why I Make This Dip All the Time
I make this when I’m craving that melty, tangy, just-a-little-bit spicy comfort food—especially during game nights or even just when the weather’s gone a bit wonky. My family goes absolutely nuts for this (sometimes literally, it gets a bit wild when the last scoop is up for grabs). Not gonna lie, there was a time I got tired of the usual cream cheese-based buffalo dips, so cottage cheese came to the rescue! It’s tangy, packs a little protein, and (between us) I think it’s dreamy when melted and gooey. And honestly, who has time to soften cream cheese when everyone’s hungry?
What’s Going In This Dip?
- 2 cups shredded cooked chicken: I just use rotisserie chicken if I’m being lazy, but left-over roast chicken is perfect too. (Canned works in a pinch, but it’s a bit more, er, floppy in texture.)
- 1 cup cottage cheese: My grandma swears by Daisy, but any store-brand will do. I’ve occasionally used ricotta when cottage cheese ran out and, you know what? Not half bad.
- 1/2 cup Greek yogurt or sour cream: Adds creaminess—if all you have is mayo, just use a big spoonful of that instead (I won’t tell anyone!)
- 3/4 cup shredded sharp cheddar: Or mozzarella if that’s what’s in the fridge. I admit, I once used pepper jack for extra oomph and it worked out all right.
- 1/2 cup buffalo sauce: Frank’s RedHot is the classic, but I’ve mixed my own with hot sauce and a splash of melted butter, and nobody noticed.
- 1/4 cup chopped green onions: Optional, honestly. If you hate green onions, don’t sweat it. Chives are cute too.
- Black pepper and salt, to taste: Self-explanatory, but important!
How I Actually Make It
- Preheat your oven to about 375°F (190°C). If you forget—and I have—just stick the assembled dip in a cold oven and add five more minutes. No one will know.
- In a decent-sized mixing bowl, plop in the cottage cheese. Mash it up a bit if you don’t like big curds. Add the Greek yogurt (or whatever creamy stuff you’re using), then stir in the buffalo sauce and half your shredded cheese. Don’t skimp on cheese, unless you want to make my aunt Sadie cry. (Not really, but…)
- Throw in the shredded chicken and most of your green onions. Stir until everything’s more or less mingling. At this stage, it’ll look a little strange—don’t panic. This is where I usually sneak a taste and maybe add an extra shake of hot sauce. Nobody’s judging.
- Spoon the whole glorious mess into an oven-safe dish (an 8×8 pan or even a pie plate—use what you’ve got). Top with the remaining cheese.
- Bake for about 20-25 minutes, until it’s bubbling and the cheese is all golden in spots. If your oven runs hot (like mine), maybe check at 18 minutes. You want melty magic, not crispy chaos.
- Pull it out, let it cool for a few minutes. Burned tongues are no fun (trust me… ow!). Sprinkle with the last bit of green onion or some chives if you’re feeling posh.
Some Notes from My Mixed-Up Kitchen
- Don’t stress about the exact chicken amount—sometimes I use a bit more or less, depending on what’s hanging around.
- I used to stir in all the cheese, but it’s way better with most of it melted on top. Actually, skip doing that all at once.
- If the dip’s looking a little runny when it’s hot, it’ll firm up as it cools. Patience, grasshopper.
- I think this tastes even better the next day, though my husband swears I’m just rationalizing eating leftovers for breakfast. (He’s probably right.)
If You Like to Experiment…
- Once I threw in a handful of cooked bacon bits—next level stuff. But adding blue cheese? Surprisingly divisive at our table—but try it if you’re a fan.
- I tried a shortcut with canned salmon once. Regretted it almost immediately, but maybe you’re braver than me!
- If you want it vegetarian—swap the chicken for roasted cauliflower florets. I was suspicious at first, but it’s honestly not too shabby.
Do You Need Fancy Equipment? Not Really
An oven’s pretty key; everything else is negotiable. I sometimes mix in a big old salad bowl because all my pyrex was dirty. If you don’t have an oven-safe dish, you can even make this in a cast-iron skillet (just don’t burn yourself on the handle—been there, done that, have the tea towel burn).
Saving the Leftovers (Like That Even Happens)
Pop any leftovers in an airtight container and stick them in the fridge. They’ll keep well for a couple days, but honestly, in my house it never lasts more than a day! Cold dip on crackers isn’t half bad, either.
The Best Ways to Serve
Usually, it’s classic tortilla chips around here, or celery sticks if I’m pretending to be healthy. Once I served it in little slider buns for a party—totally impractical but lots of compliments. My brother-in-law even dips potato wedges. No wrong answers.
Pro Tips (and a Hard-Learned Lesson)
- Don’t try to rush the cheese melting step by broiling, like I did once… it just dried out the whole top.
- If you’re doing a double batch, use a big dish; it bubbles over (ask my poor oven mitts).
- Actually, I find it works better if you let it rest a few minutes after baking. Break out the chips after—trust me.
Real Questions I’ve Gotten (with Honest Answers)
- Can you make this ahead of time? You bet; it reheats fine. I’ve microwaved it, but oven’s just nicer.
- Do you have to use cottage cheese? Nah, but it’s better that way, in my opinion. But you can sub ricotta or even full-fat Greek yogurt in a pinch.
- What’s the best way to shred the chicken? I usually just hack it up with two forks, but my neighbor swears by her stand mixer—too much faff for me, honestly.
- Is this spicy? Umm, on the mild-to-medium side. Add more buffalo sauce, or a pinch of cayenne if you like it hot.
- Why cottage cheese and not cream cheese? Well, honestly, I just got tired of cream cheese dominating everything. This is lighter—plus, like I said, I forget to soften cream cheese half the time.
Oh—and if you’re just after a quick snack, this is fantastic scooped straight from the fridge with crackers when you’re standing in front of the light, pretending you’re not eating dip at midnight. Not that I’d know from experience. (Ahem.)
Ingredients
- 2 cups shredded cooked chicken breast
- 1 cup cottage cheese
- 1/2 cup buffalo wing sauce
- 1/4 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped green onions
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C).
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2In a large mixing bowl, combine cottage cheese, buffalo wing sauce, ranch dressing, garlic powder, salt, and pepper. Mix until smooth.
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3Fold in shredded chicken, cheddar cheese, and mozzarella cheese until well combined.
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4Transfer the mixture to a baking dish and spread evenly. Sprinkle with green onions on top.
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5Bake for 20 minutes or until hot and bubbly. Serve warm with chips, crackers, or veggies.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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