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Healthy Cottage Cheese Buffalo Chicken Dip

A delicious and creamy buffalo chicken dip that combines tender chicken with cottage cheese for a lighter but flavorful twist. Perfect for gatherings or as a cozy snack.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Boneless Skinless Chicken Breast, shredded (~ 3/4 lb chicken) Tender, juicy chicken that’s the star of this dip.
  • 1/2 cup Franks Original Hot Sauce The fiery kick that brings the classic buffalo flavor.
  • 1/3 cup Onion (Diced or sliced fajita style) Sweet, aromatic onions that add depth to your dip.
  • 1/2 Tbsp Minced Garlic A strong flavor addition that elevates the overall taste.
  • 1/2 tsp Black Pepper A hint of spice that complements the other flavors.
  • 3/4 cup Cottage Cheese (4%; whip or blend optional) The creamy base that lightens up the dish while keeping it rich.
  • 1/2 cup Greek Yogurt (Plain) Adds creaminess and protein for a healthy twist.
  • 1/4 cup Cheddar Cheese (Optional) A sprinkle of sharpness if you want to take it over the top.
  • Paprika (For garnish) A dash of color and flavor to finish your dish beautifully.

Method
 

Instant Pot Method
  1. Place your chicken breasts in the Instant Pot.
  2. Cover them with hot sauce, diced onions, black pepper, and minced garlic. Set your pot to pressure cook for 14 minutes, ensuring the valve is on sealing mode.
  3. It will take about 3-4 minutes for the pot to come to pressure. After cooking, let the steam release naturally for 10 minutes.
  4. If you’re short on time, you can opt for a quick release.
Shredding the Chicken
  1. After cooking, shred the chicken using a standing mixer or two forks, then return it to the pot.
Optional Step for Whipped Cottage Cheese
  1. Transfer your cottage cheese to a blender and blend on high for about 60 seconds for a creamier texture, or skip this step if preferred.
Mixing It All Together
  1. Stir in the Greek yogurt and whipped (or not) cottage cheese into the chicken mixture until everything is warm.
  2. Pour the mixture into an 8×8 baking dish and sprinkle with cheddar cheese.
Baking
  1. Bake in a preheated oven at 400°F (205°C) for 10 minutes, or until the cheese is melty and bubbly.
  2. Dust with paprika for added color and flavor.

Notes

If you're not planning to bake it, store it in an airtight container in the fridge for use as a buffalo chicken salad throughout the week. Consider using leftover rotisserie chicken for a quicker preparation.