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Creamy pale-orange cottage cheese Buffalo chicken dip in a small ceramic baking dish with melted cheddar, scallions and optional blue-cheese crumbles, celery nearby. The lower title bubble reads Cottage Cheese Buffalo Chicken Dip Recipe.
Good Fork Daily Editorial Kitchen

Cottage Cheese Buffalo Chicken Dip Recipe

Creamy cottage cheese Buffalo chicken dip with blended curds, shredded chicken, cheddar and a measured hot-sauce balance.
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Prep Time 12 minutes
Cook Time 22 minutes
Resting 5 minutes
Total Time 39 minutes
Servings: 8 1/3-cup servings
Course: Appetizer, Dip
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups cottage cheese 2% or full-fat
  • 4 ounces cream cheese softened
  • 1/2 cup Buffalo-style cayenne hot sauce
  • 1 teaspoon ranch seasoning or garlic-herb seasoning
  • 3 cups cooked shredded chicken
  • 1 cup shredded sharp cheddar divided
  • 2 scallions thinly sliced
  • 1/4 cup crumbled blue cheese optional

Equipment

  • Food processor or blender
  • 1 1/2-quart baking dish
  • Mixing bowl
  • Instant-read thermometer

Method
 

  1. Heat the oven to 375°F and lightly grease a 1 1/2-quart baking dish.
  2. Blend cottage cheese and softened cream cheese for 45 to 60 seconds, scraping once, until mostly smooth.
  3. Blend in hot sauce and ranch seasoning just until the color is even.
  4. Transfer to a bowl and fold in cooked chicken, 3/4 cup cheddar and half the scallions.
  5. Spread in the dish, top with remaining cheddar and bake 18 to 24 minutes until bubbling at the edges and 165°F in the center.
  6. Rest 5 minutes, then finish with remaining scallions and optional blue cheese.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 165°F for reheated leftovers and recommends prompt refrigeration of cooked poultry and dairy-based dishes.
  • This recipe was developed through culinary research and editorial review.