A serving of our High Protein Buffalo Chicken Dip has a whopping 25 grams of protein and less than 250 calories per serving. It’s great when you need a healthier snack to satisfy your savory cravings.
It’s quick, easy, spicy, and cheesy, aka, everything you’d want in a game day dip. However, with Greek yogurt and cottage cheese, it’s lighter and less guilty.
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I like this high-protein version because it works any time of year. It’s a great way to introduce healthier snacking options to your kids and family members. The flavor is the hook, but they’ll notice it doesn’t make them feel tired or weighed down. It works for game days, holidays, and summer barbecues. And it even works for movie nights when you don’t want people falling asleep.
Okay, so how excited are you to try this dip? I know, I was too! So chances are you’ll also love some of our other protein snacks like high-protein jalapeno popper dip, high protein French onion dip, or no-bake protein balls. And that’s just the start, we have many more tasty protein snacks for you below.
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Why You’ll Love This Recipe
- I love buffalo dip, but it can be a bit heavy. This high-protein version is great because it replaces the ranch dressing and cream cheese with Greek yogurt and cottage cheese. You still get all the same flavor only…healthier.
- Speaking of Greek yogurt and cottage cheese, we blend them together so you still get that addictive creamy dip. No weird textures here.
- When it comes to snacks, the formula is simple, easy + tasty = win. That’s it. This recipe is such a lifesaver when you want a healthy snack now, not 5 hours later.
- From holidays to birthdays, gamedays and everything in between, it’s always a good time for buffalo chicken dip…so why not make it a bit healthier. 😊
Ingredients
- Shredded chicken – Leftover rotisserie or any leftover chicken works plus it’s a great way to use up leftovers before it goes in the trash.
- Hot sauce – we used regular hot sauce, but you can also use buffalo sauce.
- Cottage Cheese – makes the dip nice and creamy like the original.
- Shredded cheese – we like cheddar and Monterey Jack.
- Greek Yogurt
- Ranch Seasoning – adds some tang and more flavor.
See the recipe card for quantities.
How to make High Protein Buffalo Chicken Dip
Preheat the oven to 350 degrees.
In a food processor, blend the cottage cheese and ranch seasoning until smooth.
In a large bowl, combine the shredded chicken, cottage cheese mixture, yogurt, buffalo sauce, ¾ cup cheddar cheese, and mozzarella cheese. Mix until thoroughly combined.
Transfer the dip to an oven-safe dish and top with the remaining ¼ cup of cheddar cheese. Bake for 25-30 minutes, or until the cheese is melted and the dip is bubbling.
Serve hot with celery, carrots, or tortilla chips. Sprinkle with diced green onions and blue cheese. Enjoy!
Storage
Make sure the dip is cooled down before putting it in an airtight container. It’ll last in the fridge for up to 4 days.
Reheat dip gently in intervals of 10 to 15 seconds, or stovetop on low heat.
FAQ
Sure! You can make it up to a day in advance. Next, store it in the fridge and reheat when you’re ready to serve.
There are all kinds of dippers for this high protein buffalo chicken dip. You have tortilla chips, pita chips, baby carrots, celery sticks, or anything else that’s nice and sturdy.
100%. If you’re a “spice head,” you can add more hot sauce, or even if you like to live on the wild side, add a couple of dashes of a hotter hot sauce.
High Protein Buffalo Chicken Dip Recipe
Save This Recipe for Later
I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
- 1 Lb Rotisserie Chicken Breast Shredded
- 8 Oz Cottage Cheese
- 1 Tbsp Ranch Seasoning
- 1 Cup Shredded Cheddar Cheese Divided
- 1 Cup Shredded Mozzarella Cheese
- ½ Cup Plain Greek Yogurt
- 1 Cup Buffalo Sauce + 2 Tablespoons
- Green Onions Garnish
- Blue Cheese Crumbles Garnish
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, blend the cottage cheese and ranch seasoning until smooth.
- In a large bowl, combine the shredded chicken, cottage cheese mixture, yogurt, buffalo sauce, ¾ cup cheddar cheese, and mozzarella cheese. Mix until thoroughly combined.
- Transfer the dip to an oven-safe dish and top with the remaining ¼ cup of cheddar cheese. Bake for 25-30 minutes, or until the cheese is melted and the dip is bubbling.
- Serve hot with celery, carrots, or tortilla chips. Sprinkle diced green onions and blue cheese on top. Enjoy!
Notes
- Store leftovers in an air-tight container in the fridge up to 4 days.
- Reheat in the microwave.
- We used rotisserie chicken breast, but you can use a combination of breast and thigh meat.
Nutrition
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