Description
A healthier twist on classic buffalo chicken dip using Greek yogurt and cottage cheese for a creamy, flavorful dip that’s perfect for game day or parties.
Ingredients
Scale
- 1/2 cup plain Greek yogurt
- 8 ounces cottage cheese
- 1/4 cup Frank’s Red Hot Sauce (more or less to taste)
- 2 cups cooked shredded chicken
- 1/2 packet ranch seasoning
- 1 cup shredded cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine Greek yogurt, cottage cheese, Frank’s Red Hot Sauce, shredded chicken, ranch seasoning, and half of the shredded cheese. Mix until well combined.
- Transfer the mixture to an oven-safe dish. Top with the remaining shredded cheese.
- Bake for 20-25 minutes, or until heated through and the cheese is bubbly.
- For slow cooker, combine Greek yogurt, cottage cheese, Frank’s Red Hot Sauce, shredded chicken, ranch seasoning, and half of the shredded cheese in your slow cooker. Mix well, cover, and cook on low for 2-3 hours or until heated through. Stir occasionally.
- Before serving, sprinkle the remaining cheese on top and let it melt.
Notes
For added flavor, mix in chopped green onions or celery. Adjust hot sauce for desired spiciness. Blend cottage cheese for a creamier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 60mg