This cottage cheese buffalo chicken dip is so good, no one will even know that you made a healthy swap!
It’s probably obvious that snacks are my favorite part of the Super Bowl – and buffalo chicken dip is one of my favorites on the snack lineup every year. It’s spicy, it’s creamy, it’s indulgent… what more could you want?!
Because I don’t make it or eat it often, I usually don’t worry at all about what’s in it. Cream cheese? GREAT! Sour cream or mayo? Just don’t tell me 😂🙈 I just care that it tastes good and I’m enjoying my night!
But it’s no secret that cottage cheese is having a moment right now. I feel like everyone is talking about it, and even though I planned on ignoring this trend, I finally decided to cave when I saw people whipping it. My whole aversion to it is because of the texture, but if I could blend those curds away? That changes everything!
Turns out, adding a blended version to creamy recipes is actually so genius and I’m sad I didn’t listen to everyone who has been doing it sooner! This cottage cheese buffalo chicken dip totally exceeded any of my recipe testing expectations and I am SO excited to share it with you in time for the big game on Sunday!
Why add cottage cheese to buffalo chicken dip?
Any good buffalo chicken dip has a creamy element. It’s usually made mostly with cream cheese which, while it’s obviously fine in moderation, it isn’t the healthiest thing ever.
But cottage cheese is an alternative that’s still super creamy with way more health benefits. Cottage cheese has less calories and fat, but it also has more essential vitamins and minerals like phosphorus, potassium, calcium and vitamin B.
And we haven’t mentioned the PROTEIN! There are 12 grams of protein in a half cup of cottage cheese. Since this recipe calls for about 2 cups, that amounts to 48 grams of protein in this dip without even counting the chicken or shredded cheese. That’s a lot of protein!!
How do you whip cottage cheese?
Whipped or blended cottage cheese literally couldn’t be easier. All you do is add it to a blender and pulse until smooth. That’s literally it.
I used my new Splendor Blender that I purchased the day after it launched (it matches our Wonder Oven! we needed it!) and it worked like a charm. I added garlic, onion powder, chives, ranch seasoning, salt & pepper and it basically turned it into a smooth creamy ranch. So wild!
That being said, outside of this recipe, you could also blend it on it’s own and add it to other creamy recipes. Or blend it with different seasonings to make a variety of dips, salad dressings, toast toppings… there are SO many options!
What does it taste like?
In the context of this cottage cheese buffalo chicken dip, you really can’t tell the difference. It has a similar tangy flavor to sour cream or cream cheese, and blending out the curds makes it a similar texture too. It’s a definitely thinner than cream cheese but it still worked great in this recipe!
Cottage Cheese Buffalo Chicken Dip Recipe
1 (16oz) container cottage cheese
2 cloves of garlic
1 tsp onion powder
Small handful of chives
1 tbsp ranch seasoning (I used Trader Joe’s!)
Salt and pepper
1 (8.5 oz) bottle of buffalo sauce
1 rotisserie chicken
1.5 cups shredded cheddar cheese
Preheat the oven to 350 degrees.
Remove the meat from the rotisserie chicken and set aside.
Add cottage cheese, garlic, onion powder, chives, ranch seasoning, salt and pepper to a blender. Blend until smooth.
Add cottage cheese mixture to a bowl and stir in the buffalo sauce.
Add the chicken and stir to coat. Repeat with 1 cup of shredded cheddar cheese.
Transfer to a baking dish and to with the remaining 1/2 cup of shredded cheddar cheese.
Bake for 20 minutes. Broil for 3-5 minutes more to get the cheese browned and bubbly.
What should I serve with this Cottage Cheese Buffalo Chicken Dip?
This dip is spicy and creamy, but it also has pieces of chicken in there – so you need something that can scoop up all that deliciousness! Here are a few ideas:
I’m not a big celery girl regularly, but there’s something about buffalo dip and celery that is just a perfect match! Plus the little ridge in the middle is perfect for scooping.
Carrots are another great flavor combo (sweet and spicy!) but it’s way harder to scoop with them, so if you want to add more vegetables to your platter, bell pepper slides might be a better bet.
We had pita chips on hand when I made this and it was such a good combo! Just make sure you get a plain variety instead of anything with extra flavors. You don’t want to overpower the dip!
A classic choice because they’re great for scooping and oh so crunchy! And who doesn’t like a little nacho vibe while watching the Super Bowl?
When in doubt, any of your favorite crackers will work. Just make sure they’re not super flimsy crackers that will break in the dip.
- 1 (16oz) container cottage cheese
- 2 cloves of garlic
- 1 tsp onion powder
- Small handful of chives
- 1 tbsp ranch seasoning (I used Trader Joe’s!)
- Salt and pepper
- 1 (8.5 oz) bottle of buffalo sauce
- 1 rotisserie chicken
- 1.5 cups shredded cheddar cheese
1. Preheat the oven to 350 degrees.
2. Remove the meat from the rotisserie chicken and set aside.
3. Add cottage cheese, garlic, onion powder, chives, ranch seasoning, salt and pepper to a blender. Blend until smooth.
4. Add cottage cheese mixture to a bowl and stir in the buffalo sauce.
5. Add the chicken and stir to coat. Repeat with 1 cup of shredded cheddar cheese.
6. Transfer to a baking dish and to with the remaining 1/2 cup of shredded cheddar cheese.
7. Bake for 20 minutes. Broil for 3-5 minutes more to get the cheese browned and bubbly.
8. Enjoy immediately!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 388mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 9g