Hi I am Linda from Cook Daily Recipe and I swear this buffalo chicken dip tastes like game day in a warm dish. I blend cottage cheese till smooth, fold in juicy chicken, stir in hot sauce, then bake till it bubbles and the edges go a little toasty. My family grabs chips before I even set the pan down. We keep spoons nearby. Classy we are not. Here we keep things simple and oven ready so it fits a busy weeknight. You will see the phrase buffalo chicken dip recipe oven and that is the vibe. I lean on buffalo chicken recipes when friends stop by, and this still works the next day tucked into a buffalo chicken casserole for leftover magic. The protein keeps me full and the spice wakes me up. I taste first, then I nod like yup that will do. Use rotisserie or poached buffalo chicken breast, shred it, and try a spoon over greens for a quick buffalo chicken salad recipe. Want more ideas for buffalo chicken meals Try stuffing a warm pita or piling it on toast. The dip smells tangy, the cheese feels rich, and the top goes golden in spots. I scrape the corners for the best bits. You will too.
Table of Contents
- 1 Key Takeaways
- 2 Easy Cottage Cheese Buffalo Chicken Dip Recipe
- 3 Ingredients for Cottage Cheese Buffalo Chicken Dip
- 4 How to Make Cottage Cheese Buffalo Chicken Dip
- 5 Tips for Making Cottage Cheese Buffalo Chicken Dip
- 6 Making Cottage Cheese Buffalo Chicken Dip Ahead of Time
- 7 Storing Leftover Cottage Cheese Buffalo Chicken Dip
- 8 Try these Appetizer ideas next
- 9 Cottage Cheese Buffalo Chicken Dip
- 10 Nutrition
1) Key Takeaways
- Buffalo chicken dip wins game day and weeknight snacking with little work and big payoff
- We blend cottage cheese for creamy body and solid protein then bake until it bubbles
- Use cooked chicken from a rotisserie or a quick poach to keep prep light
- Heat level moves with the sauce so start mild then taste and adjust
- Leftovers slide into wraps on toast over greens and under eggs with no fuss
- Make the base ahead then bake before guests arrive for hot fresh dip
- We keep the texture rich not greasy so chips celery and toasted bread all pair well
2) Easy Cottage Cheese Buffalo Chicken Dip Recipe
I am Linda from Cook Daily Recipe at https://www.cookdailyrecipes.com and I have a soft spot for buffalo chicken dip and so does my family. Buffalo chicken dip belongs on our table for kickoff nights and quiet Tuesdays. Buffalo chicken dip brings heat and comfort in one pan which feels like a magic trick. I pull cottage cheese from the fridge and I watch it turn silky in the blender then I fold it with tender chicken and bright hot sauce. Two scoops and I grin since the balance just lands. The cream soothes. The spice perks awake.
Easy cooking helps me show up for friends without stress. I lean on buffalo chicken dip recipe oven style since the bake does the work. I stir while the oven warms and I hum while the cheese melts. We talk stories while it bakes and the smell teases the room. That smell says gather. That smell says grab a bowl and stay. The top turns golden and the edges crisp and I nudge a spoon through the soft center. Steam rises and I swear it smells like a tailgate memory.
When time runs tight I keep shortcuts ready. Shred a warm rotisserie chicken or slice cooked buffalo chicken breast that you already have. The cottage cheese gives a smooth base that feels rich yet light. I like how each bite stays creamy without heavy grease. The pan cleans with a quick soak which my future self thanks me for. I save a little hot sauce on the side for the heat lovers at the table and milk for the fire rookies. Everybody wins and no one needs a speech.
3) Ingredients for Cottage Cheese Buffalo Chicken Dip
Cooked shredded chicken I use two cups and I reach for juicy pieces that pull apart with ease. Warm chicken drinks in sauce and holds structure so each scoop carries meat and cream without falling apart. Leftover grilled chicken works fine and canned chicken can help in a pinch when rinsed and well drained.
Cottage cheese One cup turns lush when blended. The mild tang lifts flavor and the protein gives staying power. I favor small curd since it blends quick. If a few tiny curds stay in the mix I smile and keep going since the bake smooths them out.
Plain Greek yogurt A half cup adds body and soft tang. It keeps the mix creamy and stops the pool of orange oil that some dips show. I like whole milk yogurt for a fuller feel though any style can work if that is what your fridge offers.
Hot sauce A half cup carries the classic buffalo punch. I taste as I stir. Mild fans can start lower then grow the heat by spoon. Big heat fans can splash more right at the end. The sauce you love becomes the right one for this pan.
Shredded cheddar One cup gets split between the mix and the top. I love those little browned spots that happen near the edges. Sharp cheddar brings a nice bite. Pepper jack brings a gentle kick. Use what you enjoy and what you already own.
Garlic powder and onion powder These pantry spices round the flavor without chopping. I reach for a measured spoon so the balance stays steady from batch to batch. Simple works here and simple tastes great.
Kosher salt and black pepper A small pinch of each wakes the dairy and boosts the chicken. I start light then taste again after the bake. The chips and crackers carry salt too so keep that in mind as you season.
Green onions Fresh slices over the hot pan add bright bite and a little color. I love that snap when the cool onion meets the warm creamy dip. Parsley can stand in if that is what you have.
Cooking spray A quick mist in the dish keeps cleanup easy and keeps the cheesy edge from sticking tight. Butter can work too if you like that flavor note.
4) How to Make Cottage Cheese Buffalo Chicken Dip
Step one Heat the oven to one hundred eighty C. Give a small baking dish a light coat with cooking spray. This sets you up for an easy release and quick wash later.
Step two Blend the cottage cheese with the Greek yogurt until smooth and creamy. The mix should pour not plop. If it looks too thick add a spoon of yogurt and blend again. This silky base makes every bite feel plush.
Step three Stir in the hot sauce garlic powder onion powder salt and pepper. The color turns bright and the scent wakes the room. Taste a dab and adjust the heat to your liking. This is your spicy chicken dip so set the level that makes you happy.
Step four Fold in the shredded chicken and half of the cheddar. The mix should look even with chicken spread through the bowl. Scrape it into the dish and smooth the top with a spoon.
Step five Sprinkle the rest of the cheddar over the surface. Slide the dish into the hot oven. Bake for eighteen to twenty two minutes until the edges brown and the center shows steady bubbles. That is your cue.
Step six Rest the pan for five minutes. Add green onions. Scoop with sturdy chips or celery. For a hot wing chicken dip vibe serve with carrot sticks and extra sauce on the side.
5) Tips for Making Cottage Cheese Buffalo Chicken Dip
Use fresh cooked chicken when you can. The fibers hold better and the bite feels juicy. Short on time. Rotisserie saves the day. If you shred while warm the texture blends right in. Season modestly at first then taste again after the bake since flavors open in the heat and salt from dippers adds more.
Blend the dairy until smooth so the finished dip stays creamy. A tiny splash of milk loosens it if it feels too thick before you add chicken. For a creamy buffalo dip twist mix in a spoon of cream cheese with the cottage cheese. That gives a deeper body without turning heavy.
Want variety. Fold in a handful of chopped celery for crunch or a little blue cheese for a bold accent. Swap cheddar for Monterey jack for a gentle pull. For fans of buffalo chicken recipes place a spoon of the hot mixture on toasted baguette slices and call it dinner with a salad.
6) Making Cottage Cheese Buffalo Chicken Dip Ahead of Time
Life gets busy so I mix the base earlier in the day. I keep the unbaked dish in the fridge covered. When guests text that they are near I heat the oven and slide the pan in. Fresh bubbles meet the door every time. This method takes stress off the host and keeps the living room joyful.
If you plan a full spread use part of the batch to start a buffalo chicken casserole on day two. Spoon the cold dip over cooked rice or small pasta and bake until hot. The meal tastes new and still uses what you made. That trick saves money and time and your crew sees a second act without extra effort.
For lunch ideas I spoon a little over chopped greens for a buffalo chicken salad recipe that feels bright and filling. Thin with a touch of yogurt to make it more dressing like. A few carrot coins bring crunch. Now you have buffalo chicken meals that run for days and no one complains.
7) Storing Leftover Cottage Cheese Buffalo Chicken Dip
Cool the pan to room temp then move leftovers to a tight container. The dip keeps well for three to four days in the fridge. Reheat portions in a small dish at a gentle temperature until warm through. A short stir brings it back to creamy. If it seems thick add a spoon of yogurt and mix.
For tidy snacks I scoop single servings into small containers. That way kids or hungry partners grab one and go. The dip tastes great cold as a spread on toast or tucked in a wrap with lettuce. Warm or chilled the flavor holds up and the protein keeps you full.
Freezing is not my pick since the dairy can separate after thawing. If you must freeze keep it unbaked and thaw in the fridge then stir very well and bake fresh. Label the date so you can plan to use it soon. Fresh always beats frozen for the best texture and taste.
8) Try these Appetizer ideas next
9) Cottage Cheese Buffalo Chicken Dip
Buffalo Chicken Dip With Cottage Cheese Baked And Bold
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cottage cheese
- 1 2 cup plain Greek yogurt
- 1 2 cup hot sauce such as Franks RedHot
- 1 cup shredded cheddar cheese divided
- 1 teaspoon garlic powder
- 1 2 teaspoon onion powder
- 1 4 teaspoon black pepper
- 1 4 teaspoon kosher salt
- 2 tablespoons sliced green onions for topping
- Cooking spray for the dish
Instructions
- Heat oven to 180 C. Lightly grease a small baking dish.
- Blend cottage cheese and Greek yogurt till smooth and creamy.
- Stir in hot sauce, garlic powder, onion powder, pepper, and salt.
- Fold in shredded chicken and half of the cheddar.
- Spread mixture in the baking dish. Top with the remaining cheddar.
- Bake 18 to 22 minutes until hot and bubbling and the top shows golden spots.
- Rest 5 minutes. Sprinkle green onions. Serve with chips celery or toasted bread.
10) Nutrition
A quarter cup serving brings about one hundred ninety calories with a balance that suits game day and regular days. Protein sits near eighteen grams which means you stay satisfied. Fat lands near ten grams with about half from the cheese. Carbs hover near five grams and sugar stays low around two. Sodium can climb with hot sauce so taste and choose lower salt chips to keep the day in check. For a lighter take use part skim cottage cheese and a modest sprinkle of cheddar on top. The flavor still sings and the numbers ease down. I share this data so you can enjoy the party and feel good later. Small bowls help with pacing and warm bread or crisp veggies round it out with crunch and freshness.
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