The perfect savory dish. A cheesy buffalo chicken dip that can be served hot, cold, or as a filling for a wrap that is easy to make, delicious, and healthy. It’s one that’s on repeat in our house.
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I really love this dish. I call it a dip when I make it for an appetizer and serve it with crackers, but it’s also a great filling for a wrap or quesadilla. And it’s so easy and healthy. It is protein-packed, filled with shredded chicken, cottage cheese, Greek yogurt, and a little shredded cheese. I bake it and serve it warm, but it’s also quite tasty cold, on its own, dipped, and stuffed into a tortilla. It’s an easy thing to make ahead because the leftovers are delicious.
Ingredients needed for the Buffalo Chicken Dip
- Shredded chicken – I use rotisserie to make it easier
- Buffalo sauce – this is my absolute favorite
- Greek yogurt
- Cottage cheese – my favorite brand
- Shredded cheese
- Garlic powder, salt, and pepper
How to make the Buffalo Dip
- Preheat oven to 350.
- In a large bowl, stir together the yogurt, cottage cheese, cheddar, garlic powder, buffalo sauce, salt, and pepper to taste.
- Stir in the chicken.
- Spoon into an 8×8 baking dish. Top with more cheese.
- Bake for 20 minutes.
- Serve with crackers or bread. Or add to a wrap or quesadilla. Leftovers can be warmed or served cold.
Why we love this recipe…
- Flavor explosion. Buffalo sauce and cheese, what more can we ask for?
- High protein. As a girly who always needs more protein, I appreciate a dish like this that is packed with protein.
- Simple ingredients. Just a handful of ingredients makes this dish easy to whip up.
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Tips & FAQ for the Blondies
I prefer glass 8×8 for baking.
Sealed in the fridge for up to 5 days. Serve warm or cold
Use whatever buffalo sauce you want. You can use more greek yogurt if you don’t add cottage cheese. You can also use Monterey jack or a cheddar blend if you don’t use straight cheddar.
If it’s an appetizer, serve with crackers or toast. It’s also great as a filling for a wrap or, sandwhich, or quesadilla. I even like this cold.
Buffalo Chicken Dip
Ingredients
- 2 cups shredded chicken I use rotisserie to make it easy
- 1/2 cup Greek yogurt
- 1/2 cup cottage cheese
- 1/2 cup buffalo sauce
- 1/2 cup shredded cheddar cheese more for topping
- 1/2 tsp garlic powder
- 1/2 tsp salt to taste
- 1/4 tsp ground pepper
Instructions
- Preheat oven to 350.
- In a large bowl, stir together the yogurt, cottage cheese, cheddar, garlic powder, buffalo sauce, salt, and pepper to taste.
- Stir in the chicken.
- Spoon into an 8×8 baking dish. Top with more cheese. Bake for 20 minutes.
- Serve with crackers or bread. Or add to a wrap or quesadilla. Leftovers can be warmed or served cold.
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