BUFFALO CHICKEN + BLUE CHEESE DIP
Serves 8
30 mins prep
18 mins cook
48 mins total
A must make for these game dayyyys. This is a lightened up, high-protein dip that is 10/10.
0 servings
1. First decide how you’re going to get your shredded chicken. For this recipe specifically I boiled 2 chicken breasts (1.5lb). Simply place your chicken breasts into boiling water and boil for 15ish minutes (depending on the size) or until internal temp reaches 165 degrees. Remove and shred. Otherwise you can use a rotisserie chicken or buy pre-shredded chicken! 2. Preheat your oven to 350 degrees. While your chicken is boiling or cooking, make your sauce. Add cottage cheese, Greek yogurt, buffalo sauce, cayenne, ranch seasoning, and salt to a blender and blend on high until mixed. 3. Shred your chicken and put into a large bowl. Top with your sauce (you may not want to use all of it, eyeball this to your liking). 4. Add in 1c of crumbled blue cheese and 1/2c shredded cheddar and mix well. 5. Pour into an oven safe dish. Add another 1/2c of cheddar and 1/2c of blue cheese on top and bake at 350 for 15 minutes. For 2-4 minutes at the end (depending on your oven) set to broil to get the cheese bubbling and browned on top. 6. Remove from oven and top with chopped green onions. 7. Serve with crackers, toasted bread, or celery. Enjoy!
