Healthier Buffalo Chicken Dip with Cottage Cheese

Buffalo chicken dip baked and topped with scallions.

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Healthier Buffalo Chicken Dip with Cottage Cheese

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.

Prep Time10

Cook Time10

Total Time20

Course: dips

Cuisine: American

Keyword: buffalo chicken dip

Servings: servings

Calories: 122kcal

Author: Kate Phillips

Equipment

food processor or blender, or food chopper, or immersion blender.

Ingredients

1 cup cottage cheese
1 cup cream cheese
½ cup hot sauce (I'm using Frank's hot sauce)
3 scallions finely sliced
3 garlic cloves crushed
½ teaspoon salt
1 chicken breast shredded
1 cup cheddar cheese shredded
¼ cup parmesan cheese shredded

Instructions

Whip your cottage cheese.
Turn your broiler (grill) to its highest setting. Add your cottage cheese into the bowl of a food processor, or blender, then blitz for a minute until super smooth and creamy.
Mix the Buffalo chicken dip.
Add the whipped cottage cheese, 1 cup of cream cheese, ½ cup of hot sauce, most of the scallions (keep some aside to garnish the dip at the end), the crushed garlic, ½ teaspoon of salt, the shredded chicken and most of the cheese (keep some aside to scatter on top) to a mixing bowl. Mix to combine, then taste and season with a little more salt if you like.
Broil (grill) the dip.
Transfer the dip to a small oven-proof dish, or small oven-proof pan, smoothing the top so it's nice and even. Scatter the remaining cheese all over the top, then pop under your broiler until the cheese is charred and molten (roughly 5 or so minutes, depending on the power of your broiler!)
Garnish and serve.
CAREFULLY remove the dip from the oven, then scatter with the remaining chopped scallions. Serve while hot and oozy. It's great served with two-ingredient dough flatbreads, tortilla chips, no-knead focaccia, or crunchy crudites.

Notes

WATERY DIP? This can happen when the cottage cheese is heated too quickly and often happens with low-fat or fat-free dairy products. This is why we're only popping the dip under the broiler until the cheese is melted and golden - baking it for any longer when something is cottage cheese based will result in a split watery dip. It'll still taste great, but the texture will be a little off.

PREP AHEAD: You can mix and assemble the dip 24 hours ahead of time if you like - store it in the fridge and then pop it under the broiler when you're ready to serve. Any leftovers will keep for roughly 3 days and can be reheated until piping hot in the microwave.

Nutrition