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Healthy Cottage Cheese Buffalo Chicken Dip
Servings Prep Time
6People 10Minutes
Cook Time
25Minutes
Servings Prep Time
6People 10Minutes
Cook Time
25Minutes
Ingredients
Instructions
Instant Pot
  1. Place chicken breasts in your instant pot and cover with hot sauce, onions, pepper, and garlic.
  2. Set to pressure cook for 14 minutes. Make sure your pot is set to sealing, not venting. The pot will take 3-4 minutes to come to pressure. Allow it to cook and naturally release for 10 minutes. Feel free to quick release if you’re in a hurry!
  3. Shred chicken with a standing mixer, or remove from the pot, shred with forks, and return back to the pot. P.S. — Scroll up to the post for more detail about how to shred your chicken.
  4. Stir in yogurt and cottage cheese, tossing until warm. Add mixture to an 8×8 baking dish and sprinkle with cheddar cheese (optional).
  5. Bake at 400F for 10 minutes until cheese has melted. Dust with paprika for garnish.
  6. TIP! Skip the last step (where you bake it) and store it in a container in your fridge to use as buffalo chicken salad throughout the week!
Crock Pot
  1. Place chicken in your crockpot and cover with hot sauce, onions, pepper, and garlic.
  2. Cook on high for 4 hours or low for 6 hours.
  3. Shred chicken with forks, and return back to the pot. P.S. — Scroll up to the post for more detail about how to shred your chicken with a standing mixer.
  4. Stir in yogurt and cottage cheese, tossing until warm. Add mixture to an 8×8 baking dish and sprinkle with cheddar cheese (optional).
  5. Bake at 400F for 10 minutes until cheese has melted. Dust with paprika for garnish.
  6. TIP! Skip the last step (where you bake it) and store it in a container in your fridge to use as buffalo chicken salad throughout the week!
Rotisserie or Oven Baked Chicken
  1. Sautee your onions on a skillet with a little bit of olive oil and set aside.
  2. Shred your chicken and measure out two cups. Add shredded chicken, hot sauce, sauteed onions, garlic, and pepper to a bowl and combine.
  3. Stir in yogurt and cottage cheese, tossing until evenly coated. Add mixture to an 8×8 baking dish and sprinkle with cheddar cheese (optional).
  4. Bake at 400F for 10 minutes until cheese has melted. Dust with paprika for garnish.
  5. TIP! Skip the last step (where you bake it) and store it in a container in your fridge to use as buffalo chicken salad throughout the week!