Ingredients
Scale
- 2 cups low-fat cottage cheese
- 1/2 cup buffalo hot sauce (such as Frank’s RedHot)
- 1/2 cup shredded cheddar cheese
- 1.5 cups cooked chicken breast, shredded or finely diced
- 1 tablespoon dry ranch seasoning mix
- 1/4 cup green onions, sliced
- Optional: Blue cheese crumbles for topping
Instructions
- Place the cottage cheese into a blender or food processor. Pulse and blend until the mixture is completely smooth and no lumps remain. This creates the creamy “cream cheese” like base for your dip.
- In a medium-sized mixing bowl, combine the smooth cottage cheese, buffalo hot sauce, dry ranch seasoning, and shredded chicken. Stir well until the chicken is evenly coated in the spicy sauce.
- Fold in half of the shredded cheddar cheese. Transfer the mixture to a small oven-safe baking dish. Sprinkle the remaining cheddar cheese on top. Bake at 350°F (175°C) for about 15 minutes, or until the cheese on top is melted and bubbly.
- Remove the dish from the oven. Top with sliced green onions and optional blue cheese crumbles. Serve warm with your favorite dippers.
- Cook Time: 25 minutes