Description
A creamy, high-protein buffalo chicken dip made with cottage cheese and Greek yogurt, perfect as a game day appetizer or a versatile chicken salad throughout the week.
Ingredients
- 2 cups boneless, skinless chicken breast, shredded (about ¾ lb chicken)
- ¾ cup cottage cheese (4% recommended for creaminess)
- ½ cup plain Greek yogurt
- ½ cup Frank’s Original Hot Sauce
- ⅓ cup diced onion
- ½ tablespoon minced garlic
- ½ teaspoon black pepper
- ¼ cup cheddar cheese (or other cheese options)
- Paprika for garnish
- Green onions or blue cheese crumbles
Instructions
- Instant Pot Method: Cook the chicken: Add chicken breasts, hot sauce, diced onions, minced garlic, and black pepper to your Instant Pot. Set to pressure cook for 14 minutes.
- Release and shred: Allow the pot to naturally release pressure for 10 minutes. Shred chicken using a stand mixer or two forks.
- Blend the cottage cheese: Add cottage cheese to a blender and blend until smooth.
- Combine: Return shredded chicken to the pot, stir in blended cottage cheese and Greek yogurt.
- Transfer to a greased baking dish, top with cheddar cheese, and bake at 400°F for 10 minutes until bubbly.
Notes
This versatile dip can be served with vegetables, on sandwiches, or mixed into pasta. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American