Cottage Cheese Buffalo Chicken Dip
Cottage cheese buffalo chicken dip is made with shredded chicken, cheese, and spices for the perfect hot keto snack or appetizer.
Servings: 6
Equipment
Ingredients
- 1 cup cottage cheese
- 4 ounces cream cheese softened
- ½ cup buffalo sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups cooked shredded chicken
- 1 cup shredded cheddar cheese divided
- 1 stalk green onion thinly sliced
Instructions
- Preheat oven to 350℉.
- Blend the cottage cheese in a food processor or blender (this is optional, but will result in a creamier dip).
- In a large bowl, beat the cottage cheese, cream cheese, buffalo sauce, garlic powder, and onion powder with a hand mixer on medium speed until smooth and fluffy.
- Fold in the shredded chicken and ¾ cup of cheddar cheese.
- Transfer to a small baking dish and top with remaining cheese.
- Bake for 20 minutes or until cheese is melted and bubbly. Broil for 1 minutes to brown the cheese if desired.
- Let sit for 5 minutes before serving. Top with sliced green onion.
Notes
- Store leftover cottage cheese buffalo chicken dip in a covered container in the fridge for up to 5 days.
- Enjoy leftovers cold or warm them up in the oven or microwave.
- Because this recipe has a lot of dairy, it doesn’t freeze well, so it’s best to make a fresh batch when needed.
Nutrition
Calories: 239kcal | Carbohydrates: 3g | Protein: 18g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 933mg | Potassium: 169mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 526IU | Vitamin C: 0.4mg | Calcium: 187mg | Iron: 1mg