Cottage Cheese Buffalo Chicken Dip (high Protein) Recipe

I love turning simple ingredients into something unexpected, so I made a five-ingredient, Keto-friendly High Protein Buffalo Dip with cottage cheese and shredded chicken that hides a clever protein swap you won’t expect.

I never expected a dip with cottage cheese and buffalo wing sauce to be this addictive. I was skeptical at first, like who puts cottage cheese in buffalo dip, but one spoonful changed my mind.

It’s tangy, a little spicy, and oddly satisfying. The texture is creamy yet bold, and it’s what I reach for when I want a real protein hit without feeling gross afterward.

I bring it to parties and people always ask what’s in it, and sometimes I wait to see their faces when I say the secret. This High Protein Buffalo Dip makes people curious every time.

Ingredients

• Cottage cheese full fat: super creamy, higher calories, excellent protein gives body and slightly tangy flavor
• Cottage cheese low fat: lighter texture, fewer calories, still high protein a bit less creamy though
• Cream cheese: rich and smooth, adds fat for mouthfeel, makes dip indulgent and thick
• Shredded chicken: lean white meat, big protein hit, keeps you full and make it hearty
• Buffalo sauce: spicy vinegary zing, adds heat without many carbs, brings bright flavor
• Sharp cheddar: melty, salty, gives cheesy stretch, boosts protein and savory depth

Ingredient Quantities

• 16 oz (2 cups) cottage cheese full fat or low fat
• 8 oz cream cheese (1 package)
• 2 cups cooked, shredded boneless skinless chicken breast (about 12–14 oz cooked)
• 1/2 cup buffalo wing sauce (like Frank’s RedHot)
• 1 cup shredded sharp cheddar cheese (about 4 oz)

How to Make this

1. Preheat oven to 350°F (175°C) and grab an 8×8 inch baking dish or similar, spray it with a little oil or line with parchment.

2. Soften the 8 oz cream cheese by leaving it at room temp 20 minutes or microwave in 10 second bursts until pliable, don’t melt it.

3. If you want a smoother dip, put 16 oz (2 cups) cottage cheese and the softened cream cheese in a food processor or blender and pulse until mostly smooth, scrape the sides and pulse again, it’s ok to leave a few tiny curds.

4. Optional trick: if your cottage cheese seems watery, drain it in a fine mesh strainer 10 minutes before blending, it makes the dip thicker and less runny.

5. Stir 1/2 cup buffalo wing sauce into the cheese mixture until evenly combined, taste and add a bit more if you like it hotter.

6. Fold in 2 cups cooked, shredded boneless skinless chicken breast (about 12 to 14 oz cooked) so it’s well coated with the buffalo cheese mix; if chicken is cold, warm it briefly so it soaks up flavor better.

7. Mix in about half of the 1 cup shredded sharp cheddar (reserve the rest for topping) so the filling has cheesy pockets, season with a pinch of salt or garlic powder if you want.

8. Spoon the mixture into the prepared baking dish, spread evenly, sprinkle the remaining cheddar on top.

9. Bake 20 to 25 minutes until it’s hot and bubbly around the edges, then if you want a brown crust switch oven to broil and broil 1 to 2 minutes watching carefully so it doesn’t burn.

10. Let rest 4 to 5 minutes to thicken up, then serve warm with celery, sliced veggies, low carb crackers or chips, it’s great for parties and it’s packed with protein.

Equipment Needed

1. 8×8 inch baking dish (or similar), greased or lined with parchment
2. Food processor or blender for smoothing the cheeses (optional but makes it nicer)
3. 1 or 2 mixing bowls for stirring together the dip
4. Rubber spatula and a wooden spoon or sturdy spoon for folding and spreading
5. Measuring cups and measuring spoons for the sauce and cheese amounts
6. Fine mesh strainer for draining cottage cheese if it seems watery (optional)
7. Forks or two forks to shred or fluff the cooked chicken, or tongs if you prefer
8. Oven mitts and a cooling rack or trivet for resting the hot dish

FAQ

Cottage Cheese Buffalo Chicken Dip (high Protein) Recipe Substitutions and Variations

• Cottage cheese: swap with plain Greek yogurt (full fat for richness), ricotta (milder but similar texture), or blended silken tofu for a dairy free, high protein option
• Cream cheese: use Neufchâtel 1:1 for lower fat, mascarpone for extra creamy richness, or softened goat cheese for a tangy twist
• Cooked shredded chicken: use rotisserie chicken (easy shortcut), canned chicken in a pinch, or shredded leftover turkey or pulled pork if you want a different flavor
• Buffalo wing sauce: mix hot sauce (like Frank’s) with melted butter to mimic buffalo, or use sriracha + a little vinegar + butter for a spicier version; for milder, swap in a BBQ or ranch based sauce

Pro Tips

1. If your cottage cheese looks watery, let it drain in a fine mesh or cheesecloth for ten minutes before mixing, or blot it with paper towels. It keeps the dip thick so it dont get runny on the chips.

2. Soften the cream cheese until just pliable, dont melt it. If you want a super smooth dip, pulse the cheeses in a food processor but dont overblend, a few little curds give texture and taste better.

3. Warm the shredded chicken a bit before folding it in so it soaks up more of the sauce and flavor, and using rotisserie chicken saves tons of time and adds extra seasoning.

4. Bake until the edges are bubbling then very briefly broil to get a golden top but watch it closely cause it burns fast. Let it rest a few minutes after it comes out so the center firms up and you dont have a soupy mess.