This healthier version of the iconic creamy, cheesy Buffalo chicken dip is one I turn to time and time again. Whipped cottage cheese AND cream cheese is the secret here – giving you that lovely creamy consistency in a better-for-you way. Just mix, broil (grill) and enjoy. Easy peasy.

Creamy, oozy, GORGEOUS Buffalo chicken dip is always an iconic game day or party food stand-out, for good reason. It’s packed with complex, super moreish flavor that lends itself perfectly to any gathering. It’s always a crowd-pleaser, but it can feel a little heavy, especially if you’re enjoying a lot of it (which I tend to do because it’s so hard to stop eating!)

This version uses a combination of cottage cheese AND cream cheese to lighten things up and give you an extra dose of protein for good measure.

Most Buffalo chicken dip recipes call for baking, but here, we’re simply going to broil (grill) it until the cheese on top is molten and charred. That’s because when cottage cheese is heated, it can very easily split and curdle.

Whenever I’ve tried baking cottage cheese, that’s what happens and it’s incredibly disappointing. You get that lovely creamy consistency AND hot oozy cheese by pairing it with cream cheese and heating it for a short time. So it’s the best of both worlds!

Cottage cheese is such a fabulous ingredient – try these high-protein, no blend cottage cheese bagels, viral beef, sweet potato and cottage cheese protein bowls, four-ingredient cottage cheese gnocchi or whipped spicy cottage cheese dip next.

Ingredients

• Cottage cheese. I like to use either whipped cottage cheese (you can sometimes find this at the grocery store), or whip it myself quickly in a food processor or blender. This gives it a lovely smooth texture, similar to the cream cheese.
• Cream cheese. Either full-fat or low-fat cream cheese will work here, but try not to use fat-free cream cheese. You need the fat to help the dip remain stable and not split with the heat of the oven.
• Hot sauce. Use your favorite – I’m using Frank’s hot sauce but any will do!
• Chicken. I’m using shredded chicken breast here, but thighs work brilliantly too. This is a fab way to use up any leftovers you might have from a roast chicken, or rotisserie chicken.
• Cheese. I love using a mixture of strong, sharp cheddar and a little parmesan, though throwing in some creamy blue cheese is fabulous if you like it! You can also top the dip with a little shredded mozzarella if you like, but keep another stronger cheese in the dip itself for the best flavor.

How to make it

Whip your cottage cheese by blitzing it quickly in a blender or food processor. Combine with the cream cheese, hot sauce, scallions, garlic, salt, cheese and shredded chicken. Taste, and season with a little more salt if you like.

Transfer to a small oven-proof dish (or use a little pan like I am here), then scatter with more cheese. Pop under the broiler (grill) until the top is molten and charred. CAREFULLY remove from the oven, and serve while hot and oozy.

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