Creamy Buffalo High Protein Chicken Dip (10 Minutes)
This creamy buffalo high protein chicken dip packs 23 grams of protein per serving into a ridiculously easy, 10 minute snack. No cooking, just a blender and a bowl.
It’s the dip you bring to game day that everyone devours, then finds out it’s actually good for you.
Why This Chicken Dip Stays in Rotation
It hits all the notes of classic buffalo chicken dip—tangy, spicy, creamy—without a brick of cream cheese. The cottage cheese and Greek yogurt do the heavy lifting, so you get that silky texture and serious protein.
I’ve made this on lazy Sundays and it disappears fast. It’s thick enough to scoop but still light, so you never feel stuffed after a few rounds.
Ingredients
- 2 cups shredded cooked chicken breast: rotisserie works great, or any leftover poached chicken
- 1 cup full-fat cottage cheese: gives the smoothest base; low-fat works in a pinch but won’t be quite as creamy
- 1/2 cup plain Greek yogurt: use 2% or whole milk for richness; nonfat is fine too
- 1/4 cup buffalo hot sauce: Frank’s RedHot is classic; adjust to your heat tolerance
- 1/2 cup shredded part-skim mozzarella: adds a little stretch and extra protein
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt, or to taste
Variations / Substitutions
- Canned chicken: drain it well and break it apart with a fork; the flavor is milder so you might want an extra splash of buffalo sauce
- BBQ chicken dip: swap the buffalo sauce for your favorite barbecue sauce and add a pinch of smoked paprika
- Mild version: use a mild hot sauce or replace half the buffalo with a little tomato sauce
- Dairy-free: replace cottage cheese and Greek yogurt with a thick unsweetened plant-based yogurt (coconut or almond) and a dairy-free shredded cheese; the texture will be slightly looser
- Extra veggie boost: stir in 1/4 cup finely chopped celery or bell pepper for crunch
Sheet Pan Sliders are one of our favorite ways to use this dip.
How to Make High Protein Chicken Dip
Step 1: Blend the Cottage Cheese
Drop the 1 cup cottage cheese into a blender or small food processor. Blend on high until completely smooth, about 30 seconds, scraping down the sides if you need to. You are looking for a yogurt-like consistency with no curds.
This step is non-negotiable—lumpy cottage cheese will leave the dip grainy. When it is silky, you are good to go.
Step 2: Mix the Chicken and Spices
In a large bowl, combine the 2 cups shredded chicken, 1/2 cup Greek yogurt, 1/4 cup buffalo sauce, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt. Stir until every piece of chicken is coated.
Now fold in the blended cottage cheese and the 1/2 cup shredded mozzarella. Use a spatula and fold gently so the dip stays fluffy, not dense. The mixture will look pale orange and smell exactly like buffalo wings.
Step 3: Scoop and Garnish
Spoon the dip into a serving bowl and smooth the top. Sprinkle with a pinch of smoked paprika or sliced scallions if you like a little color. Serve right away with celery sticks, cucumber rounds, or pita chips.
The dip is at its creamiest right after mixing, but it will thicken a bit as it sits. Either way, it is scoopable and delicious.
A Few Tips Before You Start
- Blending the cottage cheese is the single most important move. If it is not completely smooth, the dip will taste gritty. A high-speed blender gives the best result; a food processor works too, just let it run an extra 30 seconds.
- Rotisserie chicken shaves minutes off the prep and adds a nice savory depth. If using leftover home-cooked chicken, shred it while it is still warm for even mixing.
- For a spicier kick, swirl in extra buffalo sauce on top or add a pinch of cayenne to the mix.
- This dip thickens in the fridge, so if making ahead, let it sit at room temp for 15 minutes before serving to loosen up.
Need more for a party? Scale it up.
| Batch | Shredded Chicken | Cottage Cheese | Greek Yogurt | Buffalo Sauce |
|---|---|---|---|---|
| Serves 6 | 2 cups | 1 cup | 1/2 cup | 1/4 cup |
| Serves 12 | 4 cups | 2 cups | 1 cup | 1/2 cup |
| Serves 3 | 1 cup | 1/2 cup | 1/4 cup | 2 tbsp |
Storing Leftover Dip
- Refrigerate: store in an airtight container for up to 3 days.
- Serve cold: the dip thickens when chilled, but it is still scoopable and the flavors actually meld overnight. If you want it looser, let it sit at room temp for 10 minutes.
- Reheating: for a warm dip, microwave individual portions for about 20 seconds; the mozzarella will soften up again.
What to Scoop With This Dip
Celery sticks and cucumber rounds keep things crisp and low-carb. For something heartier, sturdy pita chips or whole-grain crackers hold up to the thick dip. Carrot sticks add a sweet crunch that balances the heat.
Frequently Asked Questions
Can I use canned chicken?
Yes, drain it well and break it apart with a fork. The flavor is milder, so you might want a little extra buffalo sauce to bring it to life.
Can I make this dip dairy-free?
Swap the cottage cheese and Greek yogurt with a thick, unsweetened plant-based yogurt (coconut or almond) and use a dairy-free shredded cheese. The texture will be a bit less fluffy, but it still works.
Is this dip gluten-free?
Yes, all ingredients listed are naturally gluten-free. Just double-check your buffalo sauce brand; some contain wheat.
Why did my dip turn out watery?
Usually it is from not draining the chicken well enough (if using canned) or from low-fat cottage cheese that releases liquid. Next time, pat the chicken dry and stick with full-fat cottage cheese.
High Protein Chicken Dip Recipe
Ingredients
Method
- Blend the cottage cheese in a blender or food processor until completely smooth, about 30 seconds.
- In a large bowl, stir together the shredded chicken, Greek yogurt, buffalo sauce, garlic powder, onion powder, and salt. Fold in the blended cottage cheese and shredded mozzarella until well combined.
- Scoop the dip into a serving bowl, smooth the top, and garnish with smoked paprika or scallions. Serve right away.
Notes
