Buffalo Chicken Cottage Cheese Dip

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Blend cottage cheese until mostly smooth, beat it with cream cheese, then stir in shredded chicken, buffalo sauce, and dressing. Top with cheddar and bake at 375°F for 20 to 25 minutes until bubbling at the edges.

Jump to Recipe

Cottage cheese has been asked to perform an unreasonable number of jobs lately, but buffalo chicken dip is one assignment it is actually built for. Blend 1½ cups until mostly smooth, beat it with softened cream cheese, and you get a creamy base with enough body to hold shredded chicken and buffalo sauce without tasting like somebody hid a salad ingredient in the party food.

Ranch or blue cheese dressing adds another tangy layer, cheddar goes over the top, and the whole thing bakes at 375°F until the edges are bubbling. That heat matters because this is not just cold ingredients stirred together under a football-shaped serving spoon; baking melds the chicken, hot sauce, cheeses, and dressing into one scoopable dip. Give it five minutes to stand before attacking it with chips, crackers, or celery so the center can settle slightly and the first person in line does not leave with molten cheese on a knuckle. The flavor lands where buffalo dip should: creamy, spicy, salty, and rich, with the cottage cheese quietly doing useful work in the background instead of demanding applause.

Prep15 minutes

Cook0 minutes

Total15 minutes

Serves8 servings

DifficultyEasy

Ingredients

Servings

1 1/2 cups cottage cheese
8 ounces cream cheese, softened
2 cups shredded cooked chicken (rotisserie works well)
1/2 cup buffalo sauce
1/2 cup shredded cheddar
2 tablespoons ranch or blue cheese dressing

Instructions

1Heat the oven to 375°F and lightly grease a small baking dish.
2Blend the cottage cheese until mostly smooth, then beat it with the cream cheese.
3Stir in the chicken, buffalo sauce, and dressing, then spread into the prepared dish.
4Scatter the cheddar over the top.
5Bake for 20 to 25 minutes, until bubbling at the edges.
6Let stand 5 minutes, then serve warm with chips, crackers, or celery.

Nutrition Information

Estimated per serving: 1 of 8 servings.

260Calories

18 gProtein

4 gCarbohydrates

19 gTotal Fat

9 gSaturated Fat

0 gFiber

2 gTotal Sugars

720 mgSodium

80 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Blend the cottage cheese until mostly smooth before combining it with the cream cheese.
Use softened cream cheese so the dairy base mixes evenly instead of leaving cold lumps.
Pull the dip when the edges are bubbling and the cheddar is melted; extra oven time only tightens the creamy base.

Substitutions

Shredded rotisserie chicken works in place of other cooked shredded chicken; the recipe explicitly calls it out as a shortcut.

Use either ranch or blue cheese dressing in the same role, depending on which flavor you want with the buffalo sauce.

Storage Instructions

Refrigerate the dip in a covered container for 3 to 4 days. Reheat gently until hot and stir if the cottage-cheese and cream-cheese base looks separated; add fresh dressing or garnish after reheating.

Freezing

I would not choose freezing for this dip if you can avoid it. Cottage cheese and cream cheese can become grainy or watery after thawing, so assemble the dip ahead in the refrigerator and bake it fresh instead.

Frequently Asked Questions

How do I keep Buffalo Chicken Cottage Cheese Dip creamy?

Blend the cottage cheese before mixing it with softened cream cheese, then bake only until the edges are bubbling. Overbaking can tighten the dairy base and make the dip less creamy.

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