This high-protein buffalo chicken dip is made without cream cheese and uses cottage cheese and Greek yogurt instead which is just as tasty and creamy!
You don't need cream cheese or sour cream to make a deliciously creamy buffalo chicken dip!
This lower-in-calorie, high-protein buffalo chicken dip, made with cottage cheese and Greek yogurt, is just as creamy, spicy and full of cheesy goodness as a typical, high-calorie version. In fact, my husband found it hard to believe that this full-flavor dip was a healthier version of buffalo chicken dip.
Cottage cheese and Greek yogurt are high in protein and much lower in calories than cream cheese, sour cream or ranch dressing, which are typically used in buffalo chicken dips. Plus, cottage cheese and yogurt still produce a rich and creamy buffalo dip and come without the guilt!
And since this recipe calls for rotisserie chicken, it's a breeze to make. It takes less than 10 minutes to prepare before it goes into the oven to bake for 15 to 20 minutes.
We love serving this protein buffalo dip with fresh cut celery, low-carb pita chips or low-carb tortilla chips to keep it low in carbs, but you can serve with whatever you prefer!
Ingredients
Store-bought rotisserie chicken: Shredded rotisserie chicken is perfect for this recipe since it's tender, shreds easily and takes just a few minutes to prepare. We recommend buying a rotisserie chicken that is organic, free-range and free of hormone. Also, check the ingredients to be sure that no sugar is added and only simple seasonings are used.
Non-fat (0%) Greek Yogurt: We we use Fage fat-free yogurt since it's the highest in protein and lowest in carbs and calories. Yogurt helps produce a creamy dip with a little tang.
Full-fat (4%), small-curd cottage cheese: Cottage cheese not only increases the protein, but also makes it nice and creamy. We use full-fat (4% milk fat) cottage cheese since a lower-in-fat cottage cheese doesn't increase the protein percentage by much (already high in protein) and we prefer the taste of full-fat cottage cheese.
Frank's Hot Sauce: Frank's hot sauce is typically used in most buffalo sauces, but you can use another hot sauce of choice.
Worcestershire sauce: Worcestershire sauce enhances flavor to the buffalo sauce flavor and adds less than a net carb, so we think it's worth it.
Garlic powder: Just a little garlic powder is used to round out the buffalo sauce flavor.
Monterey Jack cheese: We love using a Mexican Cheddar Jack blend of grated cheese to top the dip. However, you can also use all grated cheddar, Monterey jack or even mozzarella.
Green onion: We love the flavor that chopped green onions add to the dip. Definitely worth it!
Blue cheese crumbles (optional): Not everyone enjoys blue cheese, but if you do, sprinkle several crumbles on top of the dip before popping into the oven.
How to Make
STEP 1: Pre-heat oven to 375 degrees F. In a food processor, pulse cottage cream until smooth.
STEP 2: In large bowl, combine cottage cheese, yogurt, chopped chicken, hot sauce, Worcestershire sauce and garlic powder. Stir until well combined.
STEP 3: Top with shredded cheese and blue cheese crumbles (optional). Bake for roughly 15 to 20 minutes until cheese is melted and dip is fully warmed.
STEP 4: Top with chopped green onions. Serve immediately with preferred accompaniments.
Pairing Options for Serving
Often times buffalo chicken dip is paired with tortilla chips, pita chips and/or fresh cut veggies like celery sticks, bell pepper slices or carrot sticks. We like to pair the dip with low-carb pita chips, low-carb tortilla chips and celery sticks.
Make Ahead
It's easy to make this dip in advance! Simply make buffalo chicken dip mixture and spread into baking dish. Cover and refrigerate for up to 48 hours. When ready to serve, top with cheese and bake until done. Top with chopped green onions and serve.
Related Recipes
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Recipe
Protein Buffalo Chicken Dip with Greek Yogurt & Cottage Cheese
Ingredients
- 2 cups rotisserie chicken, chopped into small chunks
- 1 cup 4% milkfat small curd cottage cheese
- ½ cup 0% milkfat plain Greek yogurt
- ½ cup Frank's hot sauce (for spicier dip, add an additional 2 tablespoons)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¾ cup Cheddar Jack (Mexican) shredded cheese
- 2 tablespoons chopped green onions
- 2 tablespoons blue cheese crumbles (optional)
Instructions
- Get started: Pre-heat oven to 375 degrees F. In a food processor, pulse cottage cream until smooth.
- Prepare mixture: In large bowl, combine cottage cheese, yogurt, chopped chicken, hot sauce, Worcestershire sauce and garlic powder. Stir until well combined. Spread mixture into a shallow quart baking dish. Top with shredded cheese and blue cheese crumbles (optional).
- Bake & serve: Bake for roughly 15 to 20 minutes until cheese is melted and dip is fully warmed. Top with chopped green onions. Serve immediately with preferred accompaniments.
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