This Cottage Cheese Buffalo Chicken Dip is a creamy, high-protein twist on the classic game day appetizer. Made with blended cottage cheese instead of cream cheese, it’s rich, cheesy, spicy, and ready in just 15 minutes.
1 cup cottage cheese
1 tablespoon olive oil
1/4 cup buffalo sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
1/4 cup shredded cheddar cheese
1 cup cooked shredded chicken breast
1 cup diced red bell pepper
2 green onions, sliced
Optional:
Extra shredded cheddar cheese for topping
Blue cheese crumbles
Hot sauce for serving
1. Preheat your oven or air fryer to 375°F (190°C). Lightly grease a medium oven-safe baking dish.
2. Add the cottage cheese, olive oil, buffalo sauce, garlic powder, onion powder, salt, and black pepper to a food processor or high-powered blender.
3. Blend until completely smooth and creamy.
4. Transfer the blended mixture to the prepared baking dish.
5. Add the shredded chicken, cheddar cheese, and diced red bell pepper. Stir until evenly combined.
6. Sprinkle additional cheddar cheese over the top if desired.
7. Bake or air fry for 8 to 10 minutes, or until the dip is hot, bubbly, and the cheese is lightly browned.
8. Remove carefully and garnish with sliced green onions.
9. Serve warm with tortilla chips, crackers, celery sticks, carrot sticks, pita chips, or fresh vegetables.
Rotisserie chicken works perfectly and saves time.
Adjust the buffalo sauce to make the dip milder or spicier.
For extra creaminess, stir in 1 tablespoon of Greek yogurt before baking.
Blue cheese crumbles add a classic buffalo flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave, oven, or air fryer until warmed through.
Freezing is not recommended because the texture may change.