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–+ servings
low fat spicy chicken spread

Cottage Cheese Buffalo Chicken Dip

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Cutting board
  • 1 Chef's knife
  • 1 9x9-inch baking dish
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Oven

Ingredients
  

  • 2 cup cooked chicken breast shredded
  • 1 cup cottage cheese small curd
  • 4 ounce cream cheese softened
  • 1/2 cup plain Greek yogurt
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup shredded sharp cheddar cheese divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt or to taste
  • 2 tablespoon green onions thinly sliced; for garnish
  • 1 tablespoon fresh parsley optional; chopped; for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Add cottage cheese, cream cheese, and Greek yogurt to the mixing bowl and whisk until mostly smooth.
  • Whisk in buffalo wing sauce, ranch dressing, garlic powder, onion powder, smoked paprika, black pepper, and salt until fully combined.
  • Fold in shredded chicken, 3/4 cup mozzarella cheese, and 1/4 cup cheddar cheese with a spatula until evenly distributed.
  • Transfer the mixture to the 9x9-inch baking dish and smooth the top with the spatula.
  • Sprinkle the remaining 1/4 cup mozzarella cheese and 1/4 cup cheddar cheese evenly over the top.
  • Bake for 18–20 minutes, or until the edges are bubbling and the cheese on top is melted and lightly golden.
  • Remove from the oven and let the dip rest for 5 minutes to thicken slightly.
  • Garnish with sliced green onions and chopped parsley before serving.
  • Serve warm with tortilla chips, celery sticks, carrot sticks, or sliced baguette.

Notes

For best flavor, use freshly cooked and well-seasoned chicken (such as rotisserie or poached with salt and aromatics), and adjust the buffalo sauce and ranch ratio to match your spice and tang preference before baking. Blending the cottage cheese with the cream cheese and yogurt in a food processor can make the dip extra smooth if you dislike visible curds. If you prefer a thicker, more scoopable dip, reduce the ranch slightly or add a little more cheese; for a looser dip, add a tablespoon or two of milk. This recipe reheats well in the oven or microwave, and you can prep it a day ahead, cover, and refrigerate, then bake just before serving. For variations, try blue cheese dressing instead of ranch, add crumbled blue cheese on top, or mix in finely chopped jalapeños for extra heat.
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