High Protein Buffalo Chicken Dip (Cottage Cheese)

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This high protein buffalo chicken dip uses blended cottage cheese instead of the usual cream cheese and mayo for a creamy, scoopable dip with an extra protein boost. It’s easy to make for game day, parties, or even a quick high-protein meal served with vegetables on the side.

Why This High Protein Buffalo Chicken Dip Works

Cottage cheese instead of cream cheese. Blending the cottage cheese until smooth breaks down the curds and creates a creamy base similar to thick Greek yogurt or sour cream, while also adding protein to the dip.

You control the heat. The base is neutral enough to take on as much or as little buffalo sauce as you want, so it’s easy to scale from mild to fiery without changing the dip’s texture.

Recipe

Ingredients

2 cups cooked chicken, shredded (rotisserie or poached, cooked to 165°F)
1½ cups cottage cheese
½ cup buffalo hot sauce, plus more to taste
1 tbsp ranch seasoning
½ tsp garlic powder
1 cup shredded cheddar or mozzarella, divided
Chopped green onions or chives, for garnish

Using leftover rotisserie chicken? Check out my leftover rotisserie chicken recipes for more easy ways to use the rest.

Instructions

Preheat the oven to 375°F. Lightly grease a small baking dish.
Blend the cottage cheese in a food processor or blender until completely smooth, with no visible curds.

Equipment tip: A small food processor makes it easy to blend the cottage cheese into a smooth, creamy base. (small food processor)

3. In a large bowl, stir together the blended cottage cheese, buffalo sauce, ranch seasoning, and garlic powder.

4. Fold in the shredded chicken until evenly coated, followed by half of the shredded cheese. Mix gently — overmixing can cause the cheese to release oil early.

Spread the mixture evenly into the prepared baking dish. Top with the remaining shredded cheese.

Bake for 20–25 minutes, until the edges are bubbling and the center is hot all the way through. If you’d like a browned top, broil for the final 1–2 minutes, watching closely so the cheese doesn’t burn.
Let the dip rest for 5 minutes before serving. Garnish with green onions just before serving so they stay bright.

A Note on Food Safety

Make sure the chicken you use — rotisserie or poached — has already been fully cooked. When reheating the assembled dip, heat it to an internal temperature of 165°F in the center, checked with a food thermometer, per USDA guidance on reheating leftovers safely.

Ways to Customize

Milder or spicier: For a milder dip, use less buffalo sauce and add a splash of chicken broth to keep the consistency the same. For more heat, add cayenne pepper or diced jalapeños.

More protein, same texture: Stir in a few extra tablespoons of Greek yogurt or extra shredded chicken — both blend in without changing the dip’s consistency.

If you like using Greek yogurt to lighten up creamy chicken recipes, try my healthy chicken salad with Greek yogurt next.

Add-ins: Black beans, corn, or sautéed bell peppers add fiber and bulk. Vegetables with higher water content can release moisture as they bake, so add about 5 extra minutes to the bake time if you go this route, and check that the center has set before pulling it out.

Lower sodium: use a low-sodium buffalo sauce and a homemade ranch seasoning blend if you’re watching sodium intake.

Other Ways to Cook This Dip

Microwave: Heat in a microwave-safe dish in 30-second intervals, stirring between each, until hot throughout. This is the fastest option for a smaller batch.

Air fryer: For one or two servings, use a small oven-safe ramekin that fits your air fryer basket. It browns the top quickly thanks to the circulating heat — check it a few minutes earlier than you would in a full oven.

If the dip starts to look dry while reheating, stir in a small splash of chicken broth or buffalo sauce to loosen the texture.

What to Serve With It

Vegetables: celery sticks, carrot coins, and bell pepper strips all hold up well and add a fresh, crisp contrast to the richness.

Crackers and chips: whole-grain crackers or toasted pita chips add fiber and a sturdier bite for scooping.

Garnishes: chopped green onions or chives, plus a light drizzle of ranch or a sprinkle of blue cheese crumbles, round it out.

Portioning: plan on about ⅓ to ½ cup per person for a party spread. As a heartier snack or light meal, a full cup with vegetables on the side is a reasonable portion.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days.

To reheat, use gentle heat rather than high heat, which can cause the cottage cheese base to separate and turn oily or grainy. Microwave at 50% power in 30-second intervals, stirring between each, or warm larger portions in a 350°F oven until hot throughout. A small splash of milk or broth helps loosen the texture if it’s thickened in the fridge.

This dip can be frozen, but cottage cheese can release moisture as it thaws, which may leave the texture slightly watery or grainy. If you do freeze it, thaw it fully in the refrigerator and stir vigorously after reheating to help bring the texture back together.

Make-ahead tip: assemble the dip up to a day in advance, cover tightly, and refrigerate unbaked. Add a few extra minutes to the bake time to account for starting from cold.

FAQ

What makes this dip different from a traditional buffalo chicken dip? Traditional versions rely on full-fat cream cheese and sour cream. This version blends cottage cheese as the base instead, which keeps a similar creamy texture while adding notably more protein per serving.

Do I really need to blend the cottage cheese? Yes. Blending breaks down the curds and creates a much smoother, creamier texture that’s better for dipping. If you skip this step, the dip will have a more noticeable cottage cheese texture.

Can I make this dip in an air fryer? Yes, for a small batch — use an oven-safe ramekin that fits your air fryer basket. The circulating heat browns the top quickly, so check it a few minutes earlier than you would in a full oven.

How do I store and reheat leftovers? Refrigerate in an airtight container for up to 4 days. Reheat gently — in the microwave at 50% power in short intervals, or in a 350°F oven for larger portions — since high heat can cause the cottage cheese base to separate.

Can I freeze this dip? Yes, though the texture may turn slightly watery or grainy after thawing, since cottage cheese releases moisture as it defrosts. Thaw fully in the fridge and stir well after reheating to help restore the texture.

How can I add even more protein without changing the flavor? Fold in extra shredded chicken, or blend a half-cup of canned white beans into the base — both add protein without noticeably changing the taste.