If you love creamy sauces with a little heat, you’re gonna love this one.
This Buffalo Cottage Cheese Sauce is tangy, spicy, and smooth—perfect for drizzling over chicken, stuffing in a wrap, or even as a veggie dip.
The cottage cheese makes it creamy without being heavy, and the buffalo sauce gives it that perfect kick.
Why I Love This Recipe
This recipe became my secret weapon for quick weeknight dinners and snack platters. It’s one of those “throw it together in five minutes” sauces that still feels special. I first made it when I was craving wings but didn’t want all the grease and heaviness—now it’s on regular rotation.
- Quick and ready in 5 minutes
- Creamy without using mayo or heavy cream
- Works for wraps, salads, or dips
- High in protein from the cottage cheese
- Easy to adjust spice level to your liking
Servings: 4 (about ¼ cup each)
Total Time: 5 minutes
Macros (per serving):
Calories: 60 | Protein: 6g | Carbs: 2g | Fat: 3g
Why This Recipe Works (Quick Science)
Blending cottage cheese at high speed breaks down the curds, creating a smooth, creamy texture. Buffalo sauce’s vinegar helps brighten the flavor and cut through the richness, while the butter in the buffalo sauce adds silkiness.
Common Mistakes
- Using low-quality buffalo sauce: It will make the whole sauce taste flat.
- Not blending long enough: You’ll end up with grainy texture instead of smooth creaminess.
- Overheating the sauce: This can make cottage cheese separate—keep it cold or gently warm.
What You’ll Need
- 1 cup (240g) cottage cheese
- ¼ cup (60ml) buffalo sauce
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
- Pinch of salt (to taste)
Pro Tips
- Use a high-speed blender for the smoothest sauce.
- Taste after blending and adjust spice or salt before serving.
- If you like it thinner, add a splash of water or milk.
- Make extra—it stores well for several days.
Tools Needed
- High-speed blender or food processor
- Measuring cups and spoons
- Small spatula
- Serving bowl
Substitutions and Variations
- Swap cottage cheese for Greek yogurt for a tangier taste.
- Use hot sauce instead of buffalo for a simpler flavor.
- Add fresh herbs like parsley or chives for extra freshness.
Make Ahead Tips
You can blend the sauce up to 3 days ahead and store it in an airtight container in the fridge.
Instructions
Step 1 – Add Cottage Cheese to Blender
Place 1 cup (240g) cottage cheese into a high-speed blender.
Step 2 – Add Buffalo Sauce and Spices
Pour in ¼ cup (60ml) buffalo sauce, sprinkle ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, and a pinch of salt into the blender.
Step 3 – Blend Until Smooth
Blend on high speed for 30–45 seconds until completely smooth and creamy. Scrape down the sides if needed.
Step 4 – Taste and Adjust Seasoning
Stop the blender, taste the sauce, and add extra salt or buffalo sauce if desired. Blend again for a few seconds to combine.
Step 5 – Serve
Pour the sauce into a serving bowl and enjoy immediately, or store for later.
Leftovers and Storage
Store in an airtight container in the fridge for up to 4 days. Stir before using. Not recommended for freezing.
What to Serve With
- Grilled or baked chicken
- Wraps or sandwiches
- Fresh veggie sticks
- Over roasted potatoes or fries
FAQ
Can I make this without a blender?
Yes, but it won’t be as smooth. You can mash cottage cheese with a fork for a chunky texture.
Is it spicy?
It’s medium-spicy, but you can reduce the buffalo sauce for less heat.
Can I warm it up?
Yes—just heat gently over low heat to prevent separation.