This Cottage Cheese Buffalo Chicken Dip is spicy, creamy and high in protein. It combines blended cottage cheese, cream cheese, shredded rotisserie chicken and Frank’s Buffalo Sauce for a rich, flavorful dip that’s ready to bake in under 30 minutes. Serve it warm with tortilla chips, crackers, celery or carrot sticks for a perfect game-day snack.
Buffalo chicken dip is a must for gatherings, and this version adds cottage cheese for a big protein boost without weighing the dip down. Blending the cottage cheese first produces a smooth texture similar to yogurt, so you get creaminess without curds. With minimal prep and simple ingredients, this recipe is a fast, crowd-pleasing appetizer that holds up well for parties and game day.
Why You’ll Love This Dip:
- High protein. Cottage cheese and rotisserie chicken add protein while keeping fat relatively low.
- Bold Buffalo flavor. Frank’s Buffalo Wing Sauce delivers authentic heat and tang right from the bottle.
- Ready fast. Use store-bought rotisserie chicken and a quick 10-minute prep to have this in the oven quickly.
- Creamy texture. Blended cottage cheese and softened cream cheese create a smooth, scoopable dip.
Ingredients:
Notes on ingredients: Use 2% cottage cheese for a balance of creaminess and protein—about 26 grams of protein per cup. Shredding Monterey Jack from a block provides a better melt than pre-shredded bagged cheese. Rotisserie chicken saves time; remove the skin and dice or shred one breast for this batch.
- 1 cup 2% cottage cheese
- 8 ounces cream cheese, softened
- 1 chicken breast from a store-bought rotisserie chicken, skin removed and diced or shredded
- ½ cup Frank’s Buffalo Wing Sauce (adjust to taste)
- 1 cup Monterey Jack cheese (about 4 ounces), shredded from a block
- Optional toppings: ¼ cup sliced green onion and 2 tablespoons crumbled blue cheese
- Serving suggestions: tortilla chips, crackers, celery sticks, carrot sticks
See recipe card below for total time, yield and full instructions.
Substitutions and Variations:
- Swap Monterey Jack for Pepper Jack, Cheddar or Mozzarella depending on the heat and flavor you prefer.
- Cook and shred a chicken breast at home if you don’t have rotisserie chicken on hand.
- Use chives instead of green onion for a milder garnish.
- Omit blue cheese if you prefer—it’s optional and primarily a garnish.
How to Make Cottage Cheese Buffalo Chicken Dip:
Step 1: Preheat the oven to 375°F (190°C). Add the cottage cheese to a food processor and blend until smooth and creamy. This eliminates curds and gives the dip a uniform texture.
Step 2: In a large bowl, soften the cream cheese with a spoon, then stir in the blended cottage cheese until combined. It can look slightly lumpy at this point but stir as smooth as possible.
Step 3: Stir in the Frank’s Buffalo Wing Sauce, the shredded or diced chicken, and half of the shredded Monterey Jack cheese.
Step 4: Mix thoroughly so the chicken and sauce are evenly distributed through the cheese mixture.
Step 5: Transfer the mixture to an 8×8 or 8×10 casserole dish. Top with the remaining Monterey Jack cheese, cover tightly with foil and bake for 15 minutes.
Step 6: Remove the foil and broil 3–5 minutes until the top is bubbly and lightly browned. Let cool a few minutes, then garnish with crumbled blue cheese and sliced green onion. Serve warm with chips, crackers, celery or carrots.
Expert Tips:
- Blend the cottage cheese if you want a smooth dip—cottage cheese curds will not melt away during baking.
- Shred cheese from a block for the best melt; pre-shredded cheese can include anti-caking agents that affect texture.
- Let cream cheese soften at room temperature for 1–2 hours to make mixing easier and to ensure a silky texture.
Recipe FAQs:
This dip is protein-forward and, depending on portion size, the recipe can provide roughly 30 grams of protein per serving when divided into four portions.
Cover the casserole or transfer leftovers to an airtight container and refrigerate for up to 2 days. To reheat, cover with foil and warm in a 350°F oven for 10–12 minutes, or until heated through.
Recipe
Cottage Cheese Buffalo Chicken Dip
- Author: Tara Smithson
- Total Time: 28 minutes
- Yield: Approximately 3 cups
Description
This Cottage Cheese Buffalo Chicken Dip is spicy, satisfying and protein-rich. Blending the cottage cheese gives a smooth base, while Frank’s Buffalo Sauce and rotisserie chicken deliver classic buffalo flavor. Ready in under 30 minutes and ideal for game day or any gathering.
Ingredients
- 1 cup 2% cottage cheese
- 8 ounces cream cheese, softened
- 1 chicken breast from rotisserie chicken, skin removed and diced or shredded
- ½ cup Frank’s Buffalo Wing Sauce
- 1 cup Monterey Jack cheese (about 4 ounces), shredded
- Optional toppings: ¼ cup sliced green onion, 2 tablespoons crumbled blue cheese
- Serve with crackers, tortilla chips, celery or carrots
Instructions
- Preheat oven to 375°F. Blend cottage cheese in a food processor until smooth.
- In a large bowl, soften cream cheese and stir in the blended cottage cheese until combined.
- Add Buffalo sauce, chicken and half the shredded Monterey Jack cheese. Stir to combine.
- Transfer mixture to an 8×8 or 8×10 casserole dish. Top with remaining cheese. Cover with foil and bake 15 minutes.
- Remove foil and broil 3–5 minutes until bubbly and golden. Let cool slightly, then top with blue cheese and green onion. Serve warm.
Notes
- Blending the cottage cheese produces the best texture; unblended curds remain noticeable after baking.
- Shredding cheese from a block improves melt and texture.
- Softening cream cheese at room temperature makes mixing easier and gives a creamier final dip.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American