high-protein buffalo chicken dip
I absolutely love this version of what *seems* to be everyone’s favorite dip. This high-protein buffalo chicken dip is a lightened up take on buffalo chicken dip, while being extra high in protein. This is a great game-day appetizer or something to bring to a friend’s gathering. I simply to make for myself while sitting on the couch and watching my favorite show, so you do you.
What makes this dish high in protein?
The base of this dip is whipped cottage cheese and Greek yogurt. Usually this dip is made with cream cheese – which is obviously delicious. But, I wanted to lighten it up a bit. I’m always trying to find ways to incorporate more protein into my diet and cottage cheese and Greek yogurt are great hacks for this.
Best cheeses to use for this high-protein buffalo chicken dip
Blue cheese and buffalo are a classic combo, so I obviously had to use blue cheese. I know that cheese tends to be controversial, as it is *quite* pungent. If blue cheese isn’t your jam, you could omit it entirely and just stick to the sharp cheddar. However, if you wanted to add something else to add a bit of flavor, adding in crumbled feta is an option as well. Feta would add a nice hint of salt to the dish.
My favorite things to dip into this dip
- Celery – it goes great with buffalo flavors, so if you want to keep this really light, celery is a great option for something crunchy.
- Sturdy crackers – nothing grinds my gears more than chips or crackers breaking each time I dip them. Serving this with something sturdy like a pita chip or a thicker cracker is delicious.
- Toasted bread – slicing a French baguette and brushing with garlic butter and roasting in the oven to crisp up would be a great option for this dish!
As always, let me know if you have any questions in the comments or if you make this dish!
xoxo
High-Protein Buffalo Chicken Dip
Equipment
- 1 Blender or Immersion blender
Ingredients
- 1.5 lb raw chicken breast cooked and shredded (this should be about 18oz of cooked chicken if you’re starting with rotisserie)
- 1 cup cottage cheese I love the Good Culture brand
- 1/2 cup Greek yogurt
- 1/2 cup buffalo sauce
- 1/2 tsp cayenne
- 1 tbsp ranch seasoning I love the one from Trader Joe’s
- 1/4 tsp Salt
- 1 cup shredded cheese 1/2 cup in the dip, other 1/2 cup for topping
- 1.5 cup crumbed blue cheese 1 cup in the dip, other 1/2 cup for topping
- 1/4 cup green onions chopped
- whatever you want to dip! crackers celery, crispy bread, etc.
Instructions
- First decide how you’re going to get your shredded chicken. For this recipe specifically I boiled 2 chicken breasts (1.5 lbs). Simply place your chicken breasts into boiling water and chicken broth and boil for 15ish minutes (depending on the size) or until internal temp reaches 165 degrees. Remove and shred. Otherwise you can use a rotisserie chicken or buy pre-shredded chicken!
- Preheat your oven to 350 degrees. While your chicken is boiling or cooking, make your sauce. Add cottage cheese, Greek yogurt, buffalo sauce, cayenne, ranch seasoning, and salt to a blender and blend on high until mixed and smooth.
- Shred your chicken and put into a large bowl. Top with your sauce (you may not want to use all of it, eyeball this to your liking).
- Add in 1 cup of crumbled blue cheese and 1/2 cup shredded cheddar and mix well (the remainder of these 2 cheeses will be used as toppings).
- Pour into an oven safe dish. Add another 1/2 cup of cheddar and 1/2 cup of blue cheese crumbles on top and bake at 350 for 15 minutes. For 2-4 minutes at the end (depending on your oven) set to broil to get the cheese bubbling and browned on top. Keep an eye on this as cheese will burn!
- Remove from oven and top with chopped green onions. Serve with crackers, toasted bread, or celery. Enjoy!
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