Ingredients
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1 cup nonfat Greek yogurt
- 1/2 cup small-curd cottage cheese
- 1 cup shredded cheddar cheese (mixed into the dip)
- 1 cup shredded cheddar cheese (for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine shredded chicken, buffalo sauce, Greek yogurt, cottage cheese, and 1 cup shredded cheddar cheese.
- Stir well until the mixture is evenly combined and coated in the creamy sauce.
- Transfer the mixture to an 8×8-inch baking dish or similar oven-safe dish.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Bake for about 25 minutes until the dip is hot and the cheese is melted and bubbly.
- For a golden top, switch the oven to broil for the final 2 minutes.
- Remove from the oven and allow the dip to cool slightly.
- Serve warm with chips, pretzels, or fresh vegetables.
Notes
- Rotisserie chicken works well and saves preparation time.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- The dip can be prepared ahead and baked just before serving.
- For extra flavor, top with sliced green onions or extra buffalo sauce.
- Serve with celery sticks, carrot sticks, cucumber slices, or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/3 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 65 mg
