Buffalo Chicken Dip with Whipped Cottage Cheese Recipe

You’ll love this whipped cottage cheese buffalo chicken dip — a creamy, spicy crowd-pleaser that’s simple to make. Blend cottage cheese with Greek yogurt and hot sauce until smooth, toss with shredded chicken, top with mozzarella, and bake until bubbly. Serve warm with crackers, crostini, or raw vegetables for dipping.

If you want a great game-day dip or an easy party appetizer, this cottage cheese buffalo chicken dip is an excellent choice. Blending the cottage cheese produces an ultra-smooth base that mixes perfectly with hot sauce for authentic buffalo flavor. It’s a handy way to use leftover shredded chicken or a whole rotisserie bird if you want to scale up.

This recipe was a hit at our studio — we enjoyed it with crackers, carrots, and celery, and later even wrapped the leftovers into sandwiches. It reheats well and adapts to many tastes, from milder versions to extra spicy ones.

What You Need for Cottage Cheese Buffalo Chicken Dip

• Chicken: Shredded boneless, skinless chicken breast works well, but shredded rotisserie chicken or boneless chicken thighs are great alternatives.
• Cottage cheese and Greek yogurt: Blending the cottage cheese into a smooth texture with a bit of Greek yogurt makes the dip creamy and adds protein.
• Hot sauce: Frank’s-style hot sauce gives the classic buffalo profile. The recipe calls for 1/4 cup, and you can adjust to taste.
• Toppings: Shredded mozzarella, blue cheese crumbles, and diced green onions are perfect finishing touches that balance heat and creaminess.

Food processor or blender: A food processor makes the cottage cheese silky. If you don’t have a food processor, a high-speed blender works well — just scrape the sides as needed so everything becomes smooth.

Variations and Substitutions

Chicken options: Use shredded rotisserie chicken, leftover roasted chicken, or boneless chicken thighs instead of breasts for a slightly different texture and flavor.

To reduce heat: If you prefer less spice, stir a teaspoon of honey into the blended cottage cheese and yogurt to mellow the heat from the hot sauce.

To increase heat: For an extra spicy dip, increase the hot sauce from 1/4 cup to 1/3 cup, tasting as you go.

Our Favorite

High-speed blender or food processor

A reliable high-speed blender or compact food processor will give you the creamiest cottage cheese base. These tools help whip the curds smooth so the dip heats without separating.

Top Tips

Blend the cottage cheese well: Blend the cottage cheese for 4–5 minutes until it becomes silky. This reduces curdling when the dip is heated and creates a smoother mouthfeel.

No food processor? A blender works fine — scrape down the sides and blend in short bursts so the mixture becomes homogeneous.

Make extra for a crowd: The base recipe uses about 1 lb of shredded chicken. If you’re serving a larger group, double or triple the amounts; the sauce-to-chicken ratio scales nicely.

Can I make this buffalo chicken dip ahead of time?

Yes — you can prepare the dip the night before and bake it the next day. Refrigerate the assembled dip in an oven-safe dish, then bake a bit longer from chilled so it heats through. Alternatively, keep it warm in a slow cooker on low for serving at parties.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven or in a covered skillet over low heat, stirring occasionally to restore creaminess.

How to Serve This Dip

Finish the dip with extra hot sauce drizzle and blue cheese crumbles if you like more tang. Serve warm with a variety of dippers to suit guests’ preferences:

• Crackers
• Crostini
• Raw vegetables (celery, carrot sticks, cucumber)
• Tortilla chips

Cottage Cheese Buffalo Chicken Dip

Enjoy a creamy buffalo chicken dip made with blended cottage cheese, Greek yogurt, Frank’s-style hot sauce, and shredded chicken. Ideal for gatherings and easy to adjust for heat preference.

By:
Emily Richter

Prep:
15 mins

Cook:
15 mins

Servings:
6

Ingredients

• 1 lb. boneless, skinless chicken breast (or use pre-shredded chicken)
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1.5 tablespoons olive oil
• 1 cup 2% cottage cheese
• 1/3 cup 2% plain Greek yogurt
• 1/4 cup Frank’s-style hot sauce
• Optional: 1 teaspoon honey (to mellow heat)

Toppings

• 3/4 cup shredded mozzarella cheese
• 1/3 cup blue cheese crumbles
• 1/3 cup diced green onion

For Serving

• Crostini or crackers
• Celery sticks, carrot sticks, and sliced cucumbers

Instructions

1. Preheat the oven to 400ºF.
2. Season the chicken breasts on both sides with salt and pepper.
3. Heat the olive oil in a large oven-safe skillet or cast iron over medium heat. When hot, add the chicken and cook 5–6 minutes per side until the internal temperature reaches 165ºF. Remove the chicken and shred with two forks.
4. Add the cottage cheese to a high-speed food processor or blender. Blend for 4–5 minutes until completely smooth and whipped. Add the Greek yogurt and hot sauce and blend until fully combined. If using honey, add it when you add the hot sauce.
5. Return the shredded chicken to the skillet (or transfer to an oven-safe dish). Pour the blended cottage cheese mixture over the chicken and stir until the chicken is evenly coated.
6. Top with shredded mozzarella and bake at 400ºF for 15–20 minutes, until the dip is hot and bubbling. For a browned top, broil a few minutes, watching carefully so it doesn’t burn.
7. Remove from the oven and sprinkle with blue cheese crumbles and diced green onion. Serve warm with crackers, crostini, or raw veggies.

Tips & Notes

• Substitute shredded rotisserie chicken or leftover cooked chicken to save time.
• Add honey if you want to balance heat for a milder flavor.
• Blending the cottage cheese well helps prevent the dip from curdling when heated and yields a smoother texture.

Watch It

If a video is available, it demonstrates blending the cottage cheese, combining the chicken, and finishing the baked dip.

Nutrition

Calories: 233 kcal,
Carbohydrates: 3 g,
Protein: 24 g,
Fat: 13 g,
Fiber: 0.2 g,
Sugar: 2 g

Nutrition information is an estimate and should be used as a guideline only.