Ingredients
Scale
- 2 cups low-fat cottage cheese
- 1/2 cup buffalo hot sauce (such as Frank’s RedHot)
- 2 cups cooked chicken breast, shredded
- 1/2 cup shredded cheddar cheese, divided
- 1/4 cup blue cheese crumbles (optional)
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Place the cottage cheese in a blender or food processor. Blend on high until the texture is completely smooth and creamy. This step is essential to ensure the dip has a traditional “cream cheese” consistency without the lumps.
- In a large mixing bowl, combine the blended cottage cheese, buffalo sauce, garlic powder, and black pepper. Stir in the shredded chicken and half of the shredded cheddar cheese. Mix until the chicken is thoroughly coated in the spicy sauce.
- Preheat your oven to 375°F (190°C). Transfer the mixture into a medium-sized oven-safe baking dish and spread it out evenly using a spatula.
- Sprinkle the remaining cheddar cheese and the blue cheese crumbles over the top of the dip. Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is melted and the edges are bubbling.
- Remove the dip from the oven and let it sit for a few minutes. Garnish with the sliced green onions and serve warm with your favorite dippers.
- Cook Time: 30 minutes
- Diet: Low-Carb, Gluten-Free