If you’re looking for a creamy, spicy, cheesy dip that feels like comfort food but has a little more protein, this Cottage Cheese Buffalo Chicken Dip is it.
It’s got all the bold flavor of buffalo wings, but in dip form. And yep—it uses cottage cheese! Before you run away, give it a shot.
The texture melts down into something smooth and dreamy, and the flavor?
Unreal. You just blend, mix, bake, and eat. It’s easy, craveable, and disappears fast at any party or game night.
Why I Love This Recipe
This dip came out of a “use-what-you-have” moment—and now it’s on repeat at every gathering. I first made it during a football game and everyone was shocked it had cottage cheese in it. Now it’s one of those recipes that people actually ask for.
- It’s high-protein but still tastes indulgent
- Takes about 5 minutes to prep and 20 minutes to bake
- You can make it in advance and heat it later
- It’s great with chips, celery sticks, or just a spoon
- One bowl, one dish—easy clean-up
What You’ll Need
- 1 cup cottage cheese (full fat)
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked shredded chicken (rotisserie or boiled)
- 1/3 cup buffalo wing sauce (like Frank’s RedHot)
- 2 tbsp cream cheese (softened)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 green onion, thinly sliced (for topping)
Servings & Cook Time
Servings: Makes about 6 servings (as a dip)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Tools You’ll Need
- Mixing bowl
- Blender or food processor
- Rubber spatula
- Oven-safe baking dish (round 8-inch or similar)
- Oven
Pro Tips
- Use full-fat cottage cheese for the creamiest result
- Soften the cream cheese first so it blends easily
- Don’t skip blending the base—it makes the texture super smooth
- Top with more cheese before baking for a cheesy crust
- Let it sit for 5 mins after baking—it thickens as it cools
Substitutions & Variations
- Swap cooked shredded chicken for canned chicken or rotisserie
- Use blue cheese crumbles instead of cheddar if you love that buffalo/blue combo
- Sub sour cream for Greek yogurt if you don’t have it
- Go vegetarian by skipping the chicken
- Add diced celery or jalapeño for extra crunch or heat
Make Ahead Tips
You can mix everything the night before and store it in the fridge. Just bake when you’re ready to serve. It keeps well in an airtight container for up to 2 days before baking.
Buffalo Cottage Cheese Dip Recipe
Step 1: Blend the Base
Add to a blender:
- 1 cup cottage cheese
- 1/2 cup Greek yogurt
- 2 tbsp softened cream cheese
- 1/3 cup buffalo sauce
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Blend until totally smooth.
Step 2: Mix in the Chicken and Cheese
Pour the blended dip base into a mixing bowl.
Stir in:
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked shredded chicken
Mix everything together until evenly combined.
Step 3: Transfer to Baking Dish
Pour the dip into an oven-safe dish (like an 8-inch round ceramic dish).
Spread it out evenly with a spatula. Top with a bit more shredded cheddar if you like.
Step 4: Bake the Dip
Bake at 375°F (190°C) for about 20 minutes, until hot and bubbly around the edges.
Step 5: Add Green Onion and Serve
Remove from oven and let cool for 5 minutes. Sprinkle with 1 sliced green onion before serving.
Macros (Per Serving, approx.)
- Calories: 160
- Protein: 15g
- Fat: 9g
- Carbs: 4g
Why This Recipe Works (Quick Science)
Cottage cheese has casein protein, which breaks down beautifully when blended and heated—it turns creamy instead of curdled. The cream cheese and Greek yogurt stabilize the texture, while the buffalo sauce adds moisture and heat. Melting cheddar on top gives it that “melted dip” finish everyone loves.
Common Mistakes
- Not blending long enough: If you don’t fully blend the cottage cheese, you’ll get chunks.
- Using low-fat cheese: It won’t melt as smoothly or taste as rich.
- Overbaking: This can make the dip dry and rubbery. Stop baking once it’s bubbly.
- Not letting it sit after baking: It needs a few minutes to firm up before serving.
What to Serve With It
- Tortilla chips
- Celery or carrot sticks
- Warm pita bread
- Pretzels
- Sliced baguette
- Crackers
FAQ
Can I make this without chicken?
Yes! Just skip the chicken. It still tastes great.
Can I microwave it instead of baking?
Yep—microwave for 3–4 minutes in a microwave-safe dish until hot.
Can I freeze it?
Freezing isn’t recommended—the texture changes a lot after thawing.
What kind of cottage cheese should I use?
Use full-fat, small curd cottage cheese for the best melt and creaminess.
Leftovers & Storage
Let leftovers cool completely. Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until hot.
Final Thoughts
Buffalo Cottage Cheese Dip is one of those sneaky-good recipes that surprises everyone. It’s bold, creamy, spicy, and satisfying—and you’d never guess it starts with cottage cheese. Try it out, bring it to your next hangout, and let me know how it went in the comments. I’d love to hear what you served it with!