Cottage Cheese Buffalo Chicken Dip

Picture a bubbling skillet emerging from the oven, streaked with fiery orange buffalo sauce and creamy white swirls of cottage cheese, edges caramelized and golden.

This Cottage Cheese Buffalo Chicken Dip is a cozy, crowd-pleasing appetizer that doubles as a quick, high-protein snack—on the table in about 30 minutes.

It’s perfect for busy weeknights, game days, casual get-togethers, or anyone craving comfort without a heavy food coma.

I first leaned on this dip during an impromptu game night, when friends showed up hungry and my fridge looked bare.

A few pantry staples, leftover chicken, and cottage cheese turned into a bubbling, tangy, cheesy pan that we demolished with celery sticks and tortilla chips. It felt special, but took almost no effort.

Bring it out for Sunday suppers, last-minute cravings, or easy entertaining when you need something fast, satisfying, and sharable. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, classic buffalo chicken flavor in a lighter, creamy dip
• Boosts protein with cottage cheese and Greek yogurt instead of heavy cream
• Comes together quickly with simple prep and a 20-minute bake time
• Adapts easily with extra spice, blue cheese, or jalapeños for customization
• Serves a crowd and reheats well for next-day snacking or parties

Ingredients

• 2 cups cooked chicken breast, shredded — use well-seasoned chicken (rotisserie works great)
• 1 cup cottage cheese, small curd — whole milk for best creaminess
• 4 ounces cream cheese, softened — let sit at room temp for easy mixing
• 1/2 cup plain Greek yogurt — use thick, full-fat for richness
• 1/2 cup buffalo wing sauce — choose your preferred heat level
• 1/2 cup ranch dressing — a thicker, tangy ranch works best
• 1 cup shredded mozzarella cheese, divided — low-moisture, part-skim melts smoothly
• 1/2 cup shredded sharp cheddar cheese, divided — sharp adds extra flavor punch
• 1/4 teaspoon garlic powder — for a mild, even garlic flavor
• 1/4 teaspoon onion powder — boosts savory depth
• 1/4 teaspoon smoked paprika — adds subtle smoky warmth
• 1/4 teaspoon black pepper — freshly ground if possible
• 1/8 teaspoon salt, or to taste — adjust based on salty sauces/cheese
• 2 tablespoons green onions, thinly sliced — for fresh, zesty garnish
• 1 tablespoon fresh parsley, chopped (optional) — adds color and herbal brightness

Step-by-Step Method

Set the oven to 375°F (190°C). Allow it to fully preheat while you prepare the dip.

This guarantees even baking and proper melting of the cheeses. Position an oven rack in the center of the oven.

Lightly grease a 9×9-inch baking dish if desired, to help prevent sticking and make cleanup easier after baking.

Whisk the Dairy Base

Add cottage cheese, softened cream cheese, and plain Greek yogurt to a mixing bowl.

Whisk thoroughly until the mixture is mostly smooth and cohesive. Break up any large cottage cheese curds as much as possible.

A fairly smooth base helps the final dip texture feel creamy and cohesive when baked and scooped.

Incorporate Sauces & Seasonings

Whisk in the buffalo wing sauce and ranch dressing until fully combined with the dairy mixture.

Add garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix until the seasonings are evenly distributed.

Taste the mixture and adjust buffalo sauce, ranch, or salt to match your preferred level of heat and tang.

Fold in Chicken & Cheeses

Use a spatula to gently fold in the shredded cooked chicken. Add 3/4 cup of the mozzarella cheese and 1/4 cup of the cheddar cheese.

Mix just until everything is evenly distributed throughout the sauce.

Avoid overmixing, which can break down the chicken too much and affect the dip’s texture.

Fill the Baking Dish

Transfer the dip mixture into the 9×9-inch baking dish. Use the spatula to scrape out the bowl and spread the mixture evenly into the corners.

Smooth the surface to create an even layer.

This promotes uniform baking and guarantees the cheese topping will melt and brown consistently across the entire dish.

Top with Remaining Cheese

Sprinkle the remaining 1/4 cup mozzarella and 1/4 cup cheddar evenly over the surface of the dip.

Distribute the cheese all the way to the edges so every scoop has a cheesy top.

Avoid piling cheese in just one area, which can cause uneven melting or overly browned spots during baking.

Bake Until Bubbling

Place the baking dish on the center rack of the preheated oven.

Bake for 18–20 minutes, or until the edges are bubbling and the top cheese layer is melted and lightly golden.

Check near the end of the time to prevent over-browning.

The dip should be hot throughout and visibly creamy underneath.

Rest & Garnish Before Serving

Remove the dish from the oven and let the dip rest for about 5 minutes. This allows it to thicken slightly and become easier to scoop.

Sprinkle sliced green onions over the top, and add chopped fresh parsley if using. Serve the dip warm with tortilla chips, vegetable sticks, or sliced baguette.

Ingredient Swaps

• Use canned chicken or leftover rotisserie instead of freshly cooked to save time and money.
• Swap cottage cheese with ricotta or all Greek yogurt if cottage cheese isn’t available.
• For lighter/healthier: use low‑fat cottage cheese, Greek yogurt, and reduced‑fat cheeses; choose a lighter ranch.
• For gluten-free: make certain buffalo sauce and ranch are certified gluten-free; serve with veggies or GF crackers.
• For blue-cheese lovers: replace ranch with blue cheese dressing or add crumbled blue cheese on top.

You Must Know

• Doneness • If the top cheese isn’t browning: Switch to broil for 1–2 minutes at the end, watching closely until light golden spots appear. This gives better flavor and texture than just fully melted pale cheese.
• Troubleshoot • If the dip looks too loose after baking: Give it the full 5–10 minutes off heat; it will thicken as the cheese firms slightly.

If still soupy, stir in an extra 1/4 cup shredded cheese and return to the hot oven for 5 minutes.

• Flavor Boost • For more punchy buffalo flavor: Taste the mixture cold and increase buffalo sauce by 1–2 tablespoons before it goes into the dish—heat will mute flavor a bit, so it should taste slightly stronger than you want when warm.
• Scale • To feed a crowd in a 9×13-inch pan: Multiply every ingredient by 1.5 (3 cups chicken, 1.5 cups cottage cheese, 6 oz cream cheese, etc.) and extend oven time to about 25 minutes, checking for bubbling edges and fully melted top.
• Make-Ahead • When prepping the day before: Assemble fully without the final cheese topping, cover, and refrigerate up to 24 hours; add the top cheese straight from the fridge and extend oven time by 5–10 minutes until center is hot and steamy when pierced.

Serving Tips

• Serve in a cast-iron skillet for a rustic, restaurant-style presentation.
• Offer with a trio of dippers: tortilla chips, celery sticks, and sliced baguette.
• Keep warm on a low-temperature warming tray for parties and game days.
• Garnish generously with green onions and parsley right before serving for color.
• Portion into ramekins for individual servings at gatherings or tastings.

Storage & Make-Ahead

Store leftover dip in an airtight container in the fridge for up to 3–4 days.

It’s perfect for making ahead: assemble up to 24 hours in advance, cover, and refrigerate, then bake before serving.

This dip also freezes well for up to 2 months; thaw overnight and reheat.

Reheating

Reheat gently in the microwave at 50% power, stirring often.

Or warm in a 300°F oven, covered.

On stovetop, use low heat, stirring frequently to prevent scorching.

Game-Day Party Snack Culture

Once you’ve warmed up a bubbling dish of this cottage cheese buffalo chicken dip, it instantly earns its spot in the game-day spread—right next to the chips, wings, and cold drinks.

I think of it as the unofficial kickoff: that first steamy scoop, the stretch of cheese, the tangy heat that makes everyone lean in for another bite.

Game-day snacks are their own little culture—paper plates balanced on knees, the clink of ice in glasses, someone calling a replay from the couch.

This dip fits right into that rhythm. It’s shareable, scoopable, and forgiving when conversations run longer than commercial breaks.

You’re not just putting out food; you’re setting the tone for a relaxed, comfortable, “stay awhile” kind of gathering.

Final Thoughts

Give this Cottage Cheese Buffalo Chicken Dip a try the next time you need an easy, crowd-pleasing appetizer—you might be surprised how quickly it disappears.

Don’t hesitate to tweak the heat level, cheese blend, or toppings so it’s perfectly tailored to your taste.

Frequently Asked Questions

Can I Make This Dip in a Slow Cooker Instead of the Oven?

Yes, you can, and I’d set your slow cooker on low for about 2 hours. I’d stir halfway, watch for melty, bubbling edges, then let it thicken slightly before you scoop into warm, toasty bliss.

Can I Freeze Leftovers, and Will the Texture Stay Creamy After Thawing?

You can freeze leftovers, but the texture won’t stay perfectly creamy; it’ll thaw a bit grainy. I’d rewarm it gently, stir in a splash of cream or yogurt, and serve piping hot with crunchy dippers.

What Are the Best Store-Bought Buffalo Sauces to Use for This Recipe?

I’d reach for Frank’s RedHot, Sweet Baby Ray’s Buffalo Wing, or Primal Kitchen Buffalo. Each one brings a cozy, tangy heat that melts into the creamy base like a warm, spicy blanket.