This lightened-up buffalo chicken dip is so delicious, it does not taste lightened-up whatsoever. Whether you are serving this as an appetizer for a crowd or making it for meal prep, this one is sure to please. Cooked shredded chicken breast, cottage cheese, cheddar cheese, buffalo sauce, scallions and ranch flavor this decadent-tasting dip. I recommend serving this delicious dip with carrots, chips, crackers, or mini pitas for dipping. You can also put this delicious dip on a wrap or bread to make a sandwich. Any way you slice it, this recipe is a crowd pleaser, and you’d never expect it to be a lighter recipe.
What you’ll need to make this buffalo chicken dip
- cooked chicken breast
- you can use rotisserie chicken breast to make this recipe even easier
- I roast my own chicken breast: olive oil spray, salt and pepper, and roast the chicken at 425F until fully cooked through to 165F internal temperature
- 2% reduced fat cottage cheese
- I like this brand
- reduced fat cheddar cheese
- I love using the Cabot 50 or 75; it is a sharp cheddar cheese you can shred yourself
- You can also use full fat, or fat free shredded cheese
- buffalo sauce
- I used Franks Red Hot for this recipe
- ranch seasoning
- I used Hidden Valley Ranch seasoning for this recipe
- scallions
How to make this lightened up buffalo chicken dip
This recipe could not be easier to make. It’s all about combining a few ingredients and baking in the oven! For the ultimate shortcut, feel free to use rotisserie chicken breast so you don’t have to worry about cooking the chicken before hand. If you can’t get your hands on a rotisserie chicken, I like to roast my own. Simply preheat the oven to 425F, season the chicken on all sides with salt and pepper. Drizzle with some olive oil (or spray with olive oil spray) and roast until the chicken is cooked through to an internal temperature of 165F.
To make the dip, shred the chicken breast finely (I use my stand mixer for this, because it makes the chicken very fine, as opposed to having larger chunks of chicken in the dip). Next, add the cottage cheese, ranch seasoning, chopped scallions and buffalo sauce. Toss to combine all ingredients, and pour into a baking dish. Top with the shredded cheddar, and bake at 350F for 30 minutes.
Lightened-Up Buffalo Chicken Dip
Equipment
- mixing bowl
- baking dish
Ingredients
- 2 chicken breasts, cooked, shredded finely
- 16 oz reduced fat cottage cheese, I used the Good Culture Brand, 2%
- 1/2 cup buffalo sauce
- 2 tsp ranch seasoning
- 3 scallions, chopped
- 1 oz reduced fat cheddar cheese, shredded; I used the Cabot 50 brand
Instructions
- Preheat the oven to 350F.
- Shred the chicken breast finely; I love using my stand mixer for this to get the chicken as finely shredded as possible, perfect for a dip like this.
- To a large mixing bowl, combine the chicken, cottage cheese, buffalo sauce, ranch seasoning, and chopped scallions.
- Pour this mixture into a casserole dish, and top with the shredded cheddar.
- Pop the baking dish into the oven, and bake at 350F for 30 minutes.
- Allow the mixture to cool slightly and firm up before portioning out. It will be runny and liquid, but it makes for a deliciously creamy dip.
Notes
Nutrition
You might also love these recipes:
Lightened-Up Chicken Bacon Ranch Dip
Light Buffalo Chicken Pasta Salad
Healthy Buffalo Ranch Chicken Salad
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Do you need to whip the cottage cheese before hand to make it smooth? I’m worried it will come out of the oven still with curds, which will not fly with my family.
If using rotisserie or pre-shredded chicken, approximately how many cups should I use? Thanks!
Made this dish for meal prep for lunches and it did not disappoint! Buffalo chicken dip has always been one of my favorites and this version is much lower in calories. I used 1% cottage cheese small curd and it came out fine. There are still some small chunks of cottage cheese when it comes out of the oven, but it didn’t bother me or affect the taste/texture. So good!
Was very watery even after sitting for over one hour after I took it out of the oven. Also, the instructions forgot the buffalo sauce & therefore so did I 😥
Quick, easy and delicious!
Love this dip for lunches easy to make and tastes delicious,
Love this dip for lunches easy to make.
This was delicious!!! I didn’t have reduced fat cheese so I used fat free cheese it was still so good. A winner!!
Ty
Made it using a rotisserie chicken, and it did NOT disappoint! I ate it with rice crackers, but it was just as good with a fork!
Made this for meal prep and it was incredible!! Only change I made was to add 2 oz of cheese instead of 1 because…cheese is delicious! I also shredded the chicken using a hand mixer for the first time and I’ll be doing that from now on! Thanks for another amazing, simple dish, Steph!!
Another knockout!!! So good & SUPER easy! I added more ranch seasoning than it called for because I’m a ranch fiend lol, but other than that, perfection!