Description
Cozy, weeknight-ready Buffalo Chicken Dip with big tangy heat and a creamy, melty finish—lightened up with Greek yogurt and cottage cheese for an easy protein boost. Perfect for chips, crackers, or crisp veggie dippers.
Ingredients
– 2 cups cooked shredded chicken
– 1/2 cup buffalo sauce
– 1 cup plain nonfat or low-fat Greek yogurt
– 1/2 cup small-curd cottage cheese
– 2 cups shredded cheddar, divided
– 1/4 tsp kosher salt, plus more to taste
– Optional: sliced scallions (garnish), extra buffalo sauce (drizzle)
Instructions
1. Heat oven to 400°F (205°C). Lightly oil/spray an 8×8-inch baking dish.
2. In a large bowl, mix chicken, buffalo sauce, Greek yogurt, cottage cheese, 1 cup cheddar, and salt until creamy.
3. Taste and adjust (more buffalo sauce for heat; more salt if needed).
4. Spread mixture evenly in the baking dish and smooth the top.
5. Sprinkle remaining 1 cup cheddar over the surface.
6. Bake 20–25 minutes, until edges are bubbling and the top is lightly golden.
7. Rest 5 minutes. Top with scallions and a drizzle of extra buffalo sauce if you like.
Notes
– Make-ahead: Assemble up to 24 hours ahead, cover, refrigerate, then bake before serving.
– Storage: Refrigerate 3–4 days. Freezing not recommended (yogurt/cottage cheese can turn grainy).
– Reheat: Oven at 325°F until hot, or microwave in 30-second bursts, stirring. Add a spoon of yogurt or splash of broth if it needs loosening.
– Smoother texture: Blend the yogurt + cottage cheese before mixing.
– Best melt: Grate cheddar from a block if possible.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dip
- Method: One-pan bake
- Cuisine: American