Cottage Cheese Buffalo Chicken Dip
This cottage cheese Buffalo chicken dip blends the dairy base before it goes into the oven, then adds cooked shredded chicken and a cheddar topping.
Ingredients
- 2 cups cooked shredded skinless chicken breast fully cooked; chilled at 40°F or below
- 2 cups 2% cottage cheese
- 1 cup plain nonfat Greek yogurt
- 1/3 cup cayenne pepper hot sauce not a butter-based wing sauce
- 1 cup cheddar cheese, shredded divided
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 scallions thinly sliced; divided
Instructions
- Heat oven to 350°F. Blend cottage cheese, yogurt, hot sauce, garlic powder and onion powder until mostly smooth. Use a food processor or blender and scrape down the sides as needed.
- Fold in fully cooked shredded chicken, half the cheddar and half the scallions. Spread in a 1 1/2- to 2-quart baking dish and sprinkle remaining cheddar on top.
- Bake for about 20–25 minutes until hot throughout and 165°F in the center. A refrigerated assembled dish may take longer. Let stand 5 minutes, then add remaining scallions.
- Divide into 8 equal appetizer portions. Serve promptly or hold at or above 140°F. Refrigerate shallow portions within 2 hours, or 1 hour above 90°F. Keep at 40°F or below for up to 3–4 days, counting prior chicken storage, and reheat to 165°F.
Notes
Use chicken already cooked to 165°F, not raw chicken. Pasteurized dairy is intended. Cottage cheese brands vary in thickness; blended curds may remain slightly visible. Dippers are excluded from macros. Contains milk. Cooking times are estimates; this recipe has not been kitchen-tested.