Creamy Baked High Protein Buffalo Chicken Dip
This baked High Protein Buffalo Chicken Dip takes the classic game-day appetizer and packs it with over 20 grams of protein per scoop, using cottage cheese and Greek yogurt instead of heavy mayo. It bakes up creamy, spicy, and golden on top in under 30 minutes.
It’s the kind of dip that feels indulgent but actually keeps you full, whether you’re scooping it with celery sticks or piling it onto chips.
Why This High-Protein Dip Works
The base blends cottage cheese until completely smooth, so you get a velvety texture without the extra fat of a full-cream-cheese dip. A hit of buffalo sauce and garlic powder gives it the tangy heat you expect, and the Greek yogurt keeps it from turning greasy in the oven.
I love that it holds up for hours on a snack table without separating, and the shredded chicken makes it substantial enough that a few scoops can actually replace lunch on a busy day. The top gets a thin layer of mozzarella that browns into lacy edges when it’s ready. It’s the kind of thing you keep going back to.
Ingredients
- 2 cups shredded cooked chicken: rotisserie or canned, well-drained
- 1 cup cottage cheese: full-fat or 2% for creaminess
- 1/2 cup plain Greek yogurt: 2% or nonfat, not vanilla
- 4 ounces reduced-fat cream cheese, softened: full-fat also works
- 1/3 cup buffalo sauce: like Frank’s RedHot; adjust for heat
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper: to taste
- 1/2 cup shredded part-skim mozzarella, divided
- Sliced green onions, for serving
Variations / Substitutions
- Blue cheese fan: Swap the mozzarella for an equal amount of crumbled blue cheese for a classic Buffalo flavor.
- Spicier: Add a finely diced jalapeño or stir in a few extra dashes of hot sauce before baking.
- Dairy-free: Use vegan cream cheese and plain unsweetened cashew yogurt. The dip will be slightly looser but still tasty.
- Protein swap: Canned chicken works well—drain two 12.5-ounce cans and shred well.
If you like this, you’ll also love my High Protein Queso Dip.
How to Make Creamy Baked High Protein Buffalo Chicken Dip
Step 1: Blend the Creamy Base
Preheat the oven to 375°F (190°C). In a food processor or blender, combine the 1 cup cottage cheese, 1/2 cup Greek yogurt, 4 ounces softened cream cheese, 1/3 cup buffalo sauce, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder. Blend until completely smooth, about 30 seconds, stopping to scrape down the sides as needed.
The mixture will turn a pale orange and look like a thick smoothie. Taste it here—if you want more heat, stir in a little extra buffalo sauce.
Step 2: Fold in the Chicken and Cheese
Scrape the creamy base into a large bowl. Add the 2 cups shredded chicken and half of the shredded mozzarella (about 1/4 cup). Fold together until the chicken is evenly coated. Season with a pinch of salt and a few grinds of black pepper.
The filling will be thick and chunky with chicken. Transfer it to a 1-quart baking dish or small cast iron skillet and spread it into an even layer.
Step 3: Bake Until Bubbly
Sprinkle the remaining 1/4 cup mozzarella evenly over the top. Bake for 20 minutes, until the edges are bubbling and the cheese is melted and starting to turn golden. If you like a browned top, switch the oven to broil and watch closely for 1 to 2 minutes until the cheese gets spotty.
The dip will puff slightly as it bakes. You’ll know it’s done when you see the bubbly sauce climbing up the sides and the mozzarella has melted into a thin golden lid.
Step 4: Finish with Green Onions and Serve
Let the dip rest for 5 minutes after you pull it from the oven—it’ll set just enough to scoop easily. Scatter the sliced green onions over the top and serve warm, straight from the baking dish.
Green onions add a fresh, sharp bite that cuts the richness. Set out celery sticks, tortilla chips, or whatever you like for dipping.
Tips for the Creamiest High-Protein Buffalo Dip
- Rotisserie chicken cuts your prep time to almost nothing. Two shredded breasts will give you the 2 cups you need.
- Don’t overbake. Pull it out as soon as the top is golden and the edges bubble, or the chicken can dry out underneath.
- This dip will thicken as it cools, so it’s best served warm. If it sits for a while, give it a stir and it’ll soften again.
- For a classic Buffalo blue cheese flavor, swap the mozzarella for an equal amount of crumbled blue cheese.
Scale the batch up or down depending on your crowd:
| Ingredient | 3 servings (halved) | 6 servings | 12 servings (double) |
|---|---|---|---|
| Chicken | 1 cup shredded | 2 cups shredded | 4 cups shredded |
| Cottage cheese | 1/2 cup | 1 cup | 2 cups |
| Greek yogurt | 1/4 cup | 1/2 cup | 1 cup |
| Cream cheese | 2 oz, softened | 4 oz, softened | 8 oz, softened |
| Buffalo sauce | 3 tbsp | 1/3 cup | 2/3 cup |
| Garlic powder | 1/2 tsp | 1 tsp | 2 tsp |
| Onion powder | 1/2 tsp | 1/2 tsp | 1 tsp |
| Mozzarella | 1/4 cup, divided | 1/2 cup, divided | 1 cup, divided |
Keeping Leftovers Fresh
Refrigerate: Store leftover dip in an airtight container for up to 4 days. Reheating: Warm in the microwave in 30-second bursts until heated through, or spread it back into a small baking dish and reheat, covered, at 350°F for about 15 minutes until bubbly.
What to Dip in This Buffalo Chicken Dip
Celery sticks are the classic pairing—cool, crisp, and they let the buffalo flavor shine. For scooping, sturdy tortilla chips or toasted pita wedges hold up to the thickness. If you’re keeping it low carb, cucumber rounds or bell pepper strips add a juicy contrast.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, combine everything except the mozzarella topping in a slow cooker, cover, and cook on low for 2 hours. Stir, add the mozzarella on top, cover for 5 more minutes to melt, then serve.
Can I use canned chicken?
Yes, drain two 12.5-ounce cans well and shred the meat with a fork before mixing. The flavor is milder but still works.
Is this dip very spicy?
It’s moderately spicy if you use classic Buffalo sauce like Frank’s. For a milder dip, cut the buffalo sauce down to 3 tablespoons and add a splash of milk to keep it creamy.
Can I prep this ahead of time?
Yes, assemble the unbaked dip (Steps 1 and 2) up to 24 hours in advance, cover, and refrigerate. When you’re ready to eat, add the mozzarella topping and bake, adding a few extra minutes since it starts cold.
Creamy Baked High Protein Buffalo Chicken Dip Recipe
Ingredients
Method
- Preheat oven to 375°F. Blend the cottage cheese, Greek yogurt, cream cheese, buffalo sauce, garlic powder, and onion powder until smooth.
- Transfer to a bowl, fold in the shredded chicken and half the mozzarella. Season with salt and pepper. Spread into a 1-quart baking dish.
- Top with the remaining mozzarella and bake 20 minutes until bubbly and golden. Optionally broil 1 to 2 minutes for a browned top.
- Let rest 5 minutes, top with green onions, and serve warm.
