Ingredients
Scale
- 2 cups cooked chicken breast, shredded (rotisserie chicken works great)
- 1.5 cups low-fat cottage cheese
- 1/2 cup buffalo hot sauce (like Frank’s RedHot)
- 1/2 cup shredded mozzarella or cheddar cheese (divided)
- 1 tablespoon dry ranch seasoning mix
- 1/2 teaspoon garlic powder
- 2 green onions, thinly sliced
- Optional: blue cheese crumbles for topping
Instructions
- Step 1: Blend the Base Preheat your oven to 375°F (190°C). Place the cottage cheese in a blender or food processor. Blend on high until the mixture is completely smooth and no lumps remain. Add the buffalo hot sauce, ranch seasoning, and garlic powder to the blender. Pulse a few times until the sauce is well-combined and vibrant orange.
- Step 2: Mix the Ingredients In a large mixing bowl, combine the shredded chicken and half of the shredded cheese. Pour the blended buffalo cottage cheese mixture over the chicken. Use a spatula to fold everything together until the chicken is thoroughly coated. Stir in half of the sliced green onions for a fresh bite.
- Step 3: Bake and Melt Transfer the mixture into a small oven-safe baking dish or a 9-inch pie plate. Spread it out into an even layer. Sprinkle the remaining shredded cheese over the top. Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbling around the edges. For a golden top, broil for the last 2 minutes.
- Step 4: Garnish and Serve Remove the dip from the oven carefully. Top with the remaining green onions and optional blue cheese crumbles. Serve immediately while hot with celery sticks, carrot chips, bell pepper slices, or whole-grain crackers.
- Cook Time: 30 minutes