Warm High-Protein Buffalo Chicken Dip
Ultra-creamy, velvety, and bubbly hot buffalo chicken dip made lighter and packed with 30g+ protein using blended whole milk cottage cheese and sharp cheddar.
In a nutshell: Warm high-protein buffalo chicken dip features shredded chicken breast tossed in spicy cayenne pepper sauce and folded into a velvety cream base of blended cottage cheese, Greek yogurt, and sharp cheddar, baked bubbly in 30 minutes.
The viral game-day and party dip taking over Pinterest! Tender shredded chicken breast tossed in spicy Frank's RedHot sauce, folded into a silky, cloud-like cream sauce made from blended cottage cheese, Greek yogurt, and sharp cheddar, baked until golden, bubbly, and irresistible.
Key Equipment
- High-Speed Blender or Food Processor
- 10-inch Cast-Iron Skillet or 2-Quart Casserole
- Silicone Spatula
Chef's Pro-Tips
- Blend Until Glass-Smooth: Do not skip the blender step! Blending aerates the cottage cheese proteins into a velvety, luscious sauce identical to heavy sour cream and cream cheese.
- Use Whole Milk Cottage Cheese: 4% fat cottage cheese yields a velvety rich dip that won't separate or release water when heated.
- Rotisserie Chicken Shortcut: Shredding a store-bought rotisserie chicken breast saves 20 minutes and guarantees tender, juicy meat that soaks up the buffalo flavor.
Ingredients
6
servings
-
3 cups cooked chicken breast, shredded (rotisserie chicken works perfectly)
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1 ½ cups whole milk cottage cheese, 4% fat for richest creaminess
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½ cup plain Greek yogurt, whole milk or 2%
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½ cup Frank's RedHot original cayenne pepper sauce, or buffalo wing sauce
-
1 packet ranch seasoning mix (or 1 tbsp homemade ranch herbs)
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1 ½ cups sharp cheddar cheese, freshly shredded, divided (1 cup inside, 1/2 cup for topping)
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½ cup mozzarella cheese, shredded, for extra gooey cheese pulls
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3 cloves garlic, minced
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3 stalks scallions (green onions), thinly sliced, divided
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1 package celery sticks, carrots, and tortilla chips, for serving
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Step-by-Step Instructions
Blend the High-Protein Cream Base
Preheat your oven to 375°F (190°C). In a high-speed blender or food processor, combine whole milk cottage cheese, Greek yogurt, Frank's RedHot sauce, ranch seasoning, and minced garlic. Blend on high for 60 to 90 seconds until completely silky smooth, glossy, and cloud-like (zero cottage cheese curds remain!).
Fold Chicken & Cheeses
In a large mixing bowl, combine the shredded cooked chicken, 1 cup shredded sharp cheddar, 1/2 cup mozzarella, and half of the sliced scallions. Pour the blended buffalo cream sauce over the chicken mixture and fold together with a spatula until thoroughly incorporated.
Transfer to Baking Dish
Spoon the buffalo chicken mixture into a 9-inch pie dish, 2-quart baking dish, or 10-inch oven-safe cast-iron skillet, smoothing the top evenly. Top evenly with the remaining 1/2 cup of shredded sharp cheddar.
Bake Until Hot & Bubbly
Bake uncovered in the preheated oven for 20 minutes until bubbling around the edges and cheese is completely melted. For a gorgeous golden crust, switch oven to broil for the final 2 minutes, watching closely so it doesn't scorch.
Garnish & Serve
Carefully remove from oven. Garnish immediately with the remaining sliced green scallions and an optional light drizzle of extra buffalo sauce. Serve piping hot with crisp celery sticks, carrot chips, bell pepper wedges, or your favorite crunchy tortilla chips.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Not at all! Once blended with Greek yogurt, tangy Frank's RedHot, and ranch herbs, the curds completely disappear into a silky cream sauce that tastes richer than traditional cream cheese.
Yes! Combine the blended sauce, shredded chicken, and cheeses in a small slow cooker. Cook on LOW for 1.5 to 2 hours until melted and hot, then switch to KEEP WARM for serving.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes or bake at 350°F until warm.
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