High Protein Buffalo Chicken Dip with Frank's Red Hot
This buffalo chicken dip with Frank’s buffalo sauce is creamy, scoopable, and unapologetically indulgent with a high-protein secret you’d never guess: cottage cheese. It fixes the broken-chip dilemma for good and delivers all the bold, cheesy buffalo flavor you want for your game day spread, parties, or anytime a buffalo wings craving hits.
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Servings: 8
Equipment
- dry measuring cups
- measuring spoons
- liquid measuring cup
- chef's knife
- large bowl
- food processor
- 2-quart baking dish
Ingredients
- ½ (8-ounce) block cream cheese, softened
- 1 cup cottage cheese
- 1½ tablespoon ranch dressing and seasoning mix
- ¼ cup Frank’s Red Hot sauce, plus more for garnish
- 2 cups packed shredded rotisserie chicken
- 1½ cups shredded sharp Cheddar cheese, divided
- ½ cup crumbled blue cheese, plus more for garnish
- Green onions for garnish
- Tortilla chips and celery sticks for serving
Instructions
- Preheat the oven to 400°F. Blend the cottage cheese in a food processor until smooth.
- Add the cream cheese and process until the mixture is creamy, stopping to scrape down the sides if needed. Transfer the mixture to a large bowl.
- Stir in the ranch mix, hot sauce, chicken, 1 cup of the Cheddar cheese, and the blue cheese.
- Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with the remaining Cheddar cheese and bake for 15 to 20 minutes or until bubbly. Garnish as desired with more blue cheese, green onions, and additional buffalo sauce, if desired. Serve with chips and celery.