Healthy Buffalo Chicken Dip with Cottage Cheese
Servings: 8
Ingredients
- 2 cups fat free cottage cheese
- ½ cup Frank's RedHot Original hot sauce
- 2 cups shredded chicken breast cooked
- ½ cup reduced-fat sharp shredded cheddar
- ½ cup blue cheese crumbles
- ½ teaspoon garlic powder
- ¼ cup green onions sliced
Instructions
- Preheat oven to 350ºF (175ºC).
- To a blender or food processor, add the cottage cheese and hot sauce. Blend on high speed until the cottage cheese is completely smooth. Scrape the sides if needed.
- Transfer the cottage cheese mixture to a medium mixing bowl. Stir in the shredded chicken, shredded cheddar cheese, half of the blue cheese, and garlic powder. Mix until well combined.
- Transfer the mixture to a greased 8x8 baking dish or 9-inch pie plate and bake in the preheated oven for 15–20 minutes or until the dip is heated through. Baking too long can cause the cottage cheese to split.
- Top with the remaining blue cheese and garnish with the sliced green onions. Serve hot with your choice of veggies, crackers, or tortilla chips.
Notes
Mild version: If you want a milder version of the dip, you can reduce the amount of hot sauce or use a mild variety. You can also replace some of the hot sauce with tomato sauce (the kind that comes in a can, NOT pasta sauce).
Storage: Store the leftover dip in an airtight container in the fridge for 3-4 days. Reheat the dip in the microwave or oven before serving.
