High-Protein Buffalo Chicken Dip
Serves 425 mins prep15 mins cook
A lightened-up, higher-protein version of everyone's favorite dip. With the base being whipped cottage cheese, this dip is creamy, delicious, and gives you a bit of extra protein than the original.
0 servings
What you need
Instructions
1 First decide how you’re going to get your shredded chicken. For this recipe specifically I boiled 2 chicken breasts (1.5 lbs). Simply place your chicken breasts into boiling water and chicken broth 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 and smooth. 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 1 cup of crumbled blue cheese and 1/2 cup shredded cheddar and mix well (the remainder of these 2 cheeses will be used as toppings). 5 Pour into an oven safe dish. Add another 1/2 cup of cheddar and 1/2 cup of blue cheese crumbles 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. Keep an eye on this as cheese will burn! 6 Remove from oven and top with chopped green onions. Serve with crackers, toasted bread, or celery. Enjoy!View original recipe