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Creamy Buffalo Chicken Dip in a white dish garnished with green onions, surrounded by celery, carrots, and crackers.

Cottage Cheese Buffalo Chicken Dip (High Protein)

A creamy, high-protein take on the classic buffalo chicken dip, made with cottage cheese for a lighter, more nutritious twist. Perfect for game days or a healthy snack!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the High-Protein Dip Base
  • 2 cups Low-fat cottage cheese (approx. 450g)
  • 4 oz Light cream cheese softened (approx. 113g)
  • 1/4 cup Plain Greek yogurt 0% or 2% fat (approx. 60g)
  • 1 tbsp Dry ranch seasoning mix
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Black pepper
  • 1/4 tsp Salt optional, adjust to taste based on ranch seasoning
For the Buffalo Chicken Element
  • 2 cups Cooked chicken breast shredded (approx. 12 oz / 340g)
  • 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce or your preferred buffalo sauce, adjust to taste
For Topping and Garnish
  • 1 cup Reduced-fat shredded mozzarella cheese (approx. 113g)
  • Green onions chopped, for garnish (optional)
  • Celery sticks, carrot sticks, bell pepper strips for serving

Equipment

  • Food processor or blender
  • Large Mixing Bowl
  • 8x8 inch (20x20 cm) Baking Dish
  • Oven

Method
 

Prepare the Dip Base
  1. Preheat your oven to 375°F (190°C).
  2. In a food processor or high-speed blender, combine the low-fat cottage cheese, light cream cheese, Greek yogurt, dry ranch seasoning, garlic powder, onion powder, black pepper, and salt (if using). Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. This step is crucial for achieving a dip-like consistency from the cottage cheese.
Assemble and Bake
  1. In a large mixing bowl, combine the smooth cottage cheese mixture, the shredded cooked chicken, and the Frank's RedHot sauce. Stir everything together until the chicken is thoroughly coated and the ingredients are well integrated.
  2. Pour the dip mixture into an 8x8 inch (20x20 cm) baking dish and spread it evenly with a spatula.
  3. Evenly sprinkle the reduced-fat shredded mozzarella cheese over the top of the dip.
  4. Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges, and the cheese on top is melted and lightly golden brown.
Serve
  1. Remove the baking dish from the oven and let it stand for 5 minutes before serving to allow the dip to set slightly.
  2. Garnish with chopped green onions, if desired. Serve warm with an assortment of dippers such as celery sticks, carrot sticks, bell pepper strips, or your favorite low-carb crackers or pita chips.

Notes

This high-protein buffalo chicken dip can be made ahead of time! Prepare the dip mixture (steps 1-4) and store it covered in the refrigerator for up to 2 days. When ready to bake, add the mozzarella cheese topping and bake as directed, potentially adding 5-10 minutes to the baking time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated gently in the microwave or oven.