Ingredients
Protein
- 2 (12.5 oz) cans white premium chunk chicken breast (or about 2 cups cooked shredded chicken)
Dairy
- 1 cup lowfat cottage cheese
- ½ cup shredded cheddar cheese
Sauce
- ⅓ cup buffalo wing sauce
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the dip.
- Prepare Chicken: Open the canned chicken and add it to a large mixing bowl. Use a fork to break apart any large chunks, ensuring the chicken is evenly shredded.
- Blend Cottage Cheese: Place the lowfat cottage cheese in a blender and blend until completely smooth, adding a small dash of water if needed to achieve creamy consistency.
- Mix Ingredients: Add the blended cottage cheese, shredded cheddar cheese, and buffalo wing sauce to the shredded chicken. Stir thoroughly until well combined into a uniform mixture.
- Transfer and Bake: Grease a large baking dish, then transfer the buffalo chicken dip mixture into it. Place in the oven and bake for 30 minutes until hot and bubbly around the edges.
- Garnish and Serve: Once baked, garnish with an additional drizzle of buffalo sauce, ranch or blue cheese dressing, and chopped green onions. Serve warm with tortilla chips and raw veggie sticks for dipping.
Notes
- For smoother cottage cheese, blend thoroughly to avoid graininess in the dip.
- Adjust the amount of buffalo sauce to control the heat level as per your preference.
- The dip can be made ahead and reheated in the oven before serving.
- This recipe uses canned chicken for convenience, but cooked shredded chicken breast works well too.
- Serving suggestions include tortilla chips, celery sticks, carrot sticks, or other fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
