High Protein Buffalo Chicken Dip

Ingredients

• 3 cups shredded cooked chicken breast (about 1.25 lbs, rotisserie works)
• 1 cup low-fat cottage cheese (small curd)
• 1/2 cup plain nonfat Greek yogurt
• 4 oz reduced-fat cream cheese, softened
• 1/2 cup Frank's RedHot or favorite buffalo sauce
• 1 cup shredded sharp cheddar, divided
• 1/2 cup crumbled blue cheese (or extra cheddar)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 3 green onions, thinly sliced
• Celery sticks, carrot sticks, and tortilla chips, for serving

Instructions

1. 1

   Preheat the oven to 375°F.

2. 2

   Blend the cottage cheese in a food processor or high-speed blender for 30 seconds until completely smooth — this is the trick that gives the dip its signature creamy texture without the curds.

3. 3

   In a large bowl, beat the softened cream cheese with a hand mixer for 30 seconds. Add the blended cottage cheese and Greek yogurt and mix until silky.

4. 4

   Stir in the buffalo sauce, garlic powder, onion powder, smoked paprika, and black pepper.

5. 5

   Fold in the shredded chicken, 3/4 cup of the cheddar, and the blue cheese until evenly combined.

6. 6

   Transfer to a 9-inch cast-iron skillet or 8x8 baking dish. Top with the remaining cheddar.

7. 7

   Bake 18–22 minutes until bubbling around the edges and the cheese on top is melted and lightly browned.

8. 8

   Scatter green onions over the top and serve hot with celery, carrots, and tortilla chips.