Ingredients
Equipment
Method
- Begin by cooking your chicken. You can boil or bake the chicken breasts until they are fully cooked through and easy to shred. Alternatively, you can use a rotisserie chicken for a shortcut. Once cooked, let the chicken cool slightly, then shred it into bite-sized pieces using two forks or your hands.
- In a medium-sized bowl, combine the cottage cheese, softened cream cheese, and buffalo sauce. Stir vigorously until the mixture is smooth and creamy. Don't worry if the cottage cheese isn't perfectly smooth; a little texture is fine and adds to the charm.1 cup cottage cheese, 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce, 1/4 cup cream cheese
- Stir in the garlic powder, onion powder, salt, and black pepper. Then, add half of the shredded cheddar cheese and the blue cheese crumbles (if using) to the cottage cheese mixture. Mix until everything is well combined.1/4 cup shredded cheddar cheese, 2 tablespoons blue cheese crumbles, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, black pepper
- Add the shredded chicken to the creamy buffalo sauce mixture. Fold it in gently to ensure all the chicken pieces are evenly coated.
- Preheat your oven to 375°F (190°C). Transfer the buffalo chicken mixture into a small baking dish or an oven-safe skillet. Spread it out evenly.
- Sprinkle the remaining shredded cheddar cheese over the top of the dip. You can also add a few more blue cheese crumbles if desired. Place the dish in the preheated oven and bake for 20-25 minutes, or until the dip is heated through and the cheese on top is melted and bubbly, with a few golden-brown spots.1/4 cup shredded cheddar cheese, 2 tablespoons blue cheese crumbles
- Carefully remove the Cottage Cheese Buffalo Chicken Dip from the oven. Let it cool for a few minutes before serving. Garnish with fresh chopped chives, if desired. Serve hot with your favorite dippers like celery sticks, carrot sticks, tortilla chips, or crackers.chopped fresh chives, celery sticks, carrot sticks, tortilla chips, crackers
Notes
This dip stays good for 3-4 days in the refrigerator. Reheat in the microwave or oven.
It can be frozen for 1-2 months, but texture may change slightly.
