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–+ servings

Healthy Cottage Cheese Buffalo Chicken Dip

This healthy buffalo chicken dip is made using greek-yogurt, cottage cheese, garlic, hot sauce, and other good-for-you ingredients. This gluten-free and keto recipe doubles as both a healthy appetizer or a healthy buffalo chicken salad for sandwiches, wraps, or on top of a salad.
5 from 10 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Main Dish
Servings 6 People

Ingredients
  

  • 2 Cups Boneless Skinless Chicken Breast, shredded ~ 3/4 lb chicken
  • 1/2 Cup Franks Original Hot Sauce
  • 1/3 Cup Onion Diced or sliced fajita style
  • 1/2 Tbsp Minced Garlic
  • 1/2 Tsp Black Pepper
  • 3/4 Cup Cottage Cheese I use 4%; whip or blend (optional)
  • 1/2 Cup Greek Yogurt Plain
  • 1/4 Cup Cheddar Cheese *Optional
  • Paprika For garnish

Instructions
 

Instant Pot

  • Place chicken breasts in your instant pot and cover with hot sauce, onions, pepper, and garlic.
  • 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!
  • 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.
  • Optional: add cottage cheese to a blender and blend on high for ~60 seconds to make it whipped and creamy. If you don't mind the texture of cottage cheese you can omit this step.
  • Stir in yogurt and cottage cheese, tossing until warm. Add mixture to an 8x8 baking dish and sprinkle with cheddar cheese (optional).
  • Bake at 400F for 10 minutes until cheese has melted. Dust with paprika for garnish.
  • 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

  • Place chicken in your crockpot and cover with hot sauce, onions, pepper, and garlic.
  • Cook on high for 4 hours or low for 6 hours.
  • 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.
  • Stir in yogurt and cottage cheese, tossing until warm. Add mixture to an 8x8 baking dish and sprinkle with cheddar cheese (optional).
  • Bake at 400F for 10 minutes until cheese has melted. Dust with paprika for garnish.
  • 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

  • Sautee your onions on a skillet with a little bit of olive oil and set aside.
  • Shred your chicken and measure out two cups. Add shredded chicken, hot sauce, sauteed onions, garlic, and pepper to a bowl and combine.
  • Stir in yogurt and cottage cheese, tossing until evenly coated. Add mixture to an 8x8 baking dish and sprinkle with cheddar cheese (optional).
  • Bake at 400F for 10 minutes until cheese has melted. Dust with paprika for garnish.
  • 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!
Tried this recipe?Let us know how it was!