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 sharp cheddar cheese
- 1/4 cup mozzarella cheese (for topping)
- 1 tablespoon dry ranch seasoning mix
- 2 green onions, thinly sliced
- Optional: Blue cheese crumbles for garnish
- For serving: Celery sticks, carrots, and tortilla chips
Instructions
- Place the cottage cheese into a blender or food processor. Pulse until the texture is completely smooth and creamy. This step is crucial because it removes the curds and ensures your dip has a traditional, silky consistency that will fool any cottage cheese skeptic.
- In a large mixing bowl, combine the blended cottage cheese, shredded chicken, buffalo sauce, and ranch seasoning. Stir in the shredded cheddar cheese and half of the sliced green onions. Mix everything thoroughly until the chicken is evenly coated in the spicy, creamy sauce.
- Preheat your oven to 375°F (190°C). Transfer the mixture into a small baking dish or a cast-iron skillet. Spread it out into an even layer. Sprinkle the mozzarella cheese over the top to create a gooey, melted crust during the baking process.
- Bake the dip for 15 to 20 minutes, or until the cheese on top is melted and the edges are bubbling. For a golden finish, you can broil it for the last 2 minutes. Remove from the oven and top with the remaining green onions and blue cheese crumbles if desired.
- Serve the dip while it is hot and bubbly. Arrange a platter of fresh celery stalks, carrot chips, and whole-grain crackers around the dish. The cool crunch of the vegetables perfectly complements the spicy heat of the buffalo chicken.
- Cook Time: 30 minutes