Ingredients
Buffalo Chicken Cottage Cheese Dip
- 1 pound cooked boneless skinless chicken breast finely chopped or shredded
- 2 cups fat-free cottage cheese spoon off visible whey and blend until completely smooth
- 1 1/4 cups reduced-fat shredded cheddar cheese approximately 5 ounces, divided
- 1/4 cup Frank's RedHot sauce or Buffalo sauce
- 1 teaspoon garlic powder
- 1 green onion thinly sliced, for garnish
- cooking spray for the baking dish
Equipment
- Small casserole dish or 8×8-inch baking dish
- Large mixing bowl
Method
- Preheat the oven to 400°F. Lightly coat a small casserole dish or 8×8-inch baking dish with cooking spray.
- Blend the fat-free cottage cheese until completely smooth and creamy, stopping to scrape down the container as needed.
- Add the cooked chicken, blended cottage cheese, 1 cup reduced-fat cheddar, Buffalo sauce, and garlic powder to a large mixing bowl.
- Stir until the chicken is evenly coated and the cheddar is distributed throughout.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/4 cup reduced-fat cheddar evenly over the top.
- Bake at 400°F for 15–20 minutes, until the center is hot, the cheddar is melted, and the edges are gently bubbling.
- For additional browning, broil for 1–2 minutes, watching continuously.
- Remove the dip from the oven and let it rest for 5 minutes.
- Top with sliced green onion and serve warm.
Nutrition
Notes
Texture: Blend the cottage cheese completely and avoid overbaking.
Storage: Refrigerate leftovers for 3–4 days and reheat to 165°F.
Nutrition: One of six servings is approximately 247 calories, 38 grams protein, 6 grams carbohydrates, and 6 grams fat. Nutrition can vary based on the ingredients and brands used.