cottage cheese buffalo chicken dip
Long gone are the days of standard buffalo chicken; it's time for cottage cheese buffalo chicken dip that's made even better with a bit of cauliflower and tangy Greek yogurt! It's just as cheesy (maybe more so) as traditional buffalo dip but way better for you and higher in protein. Use whatever chicken you have on hand (cook it yourself, use leftover or rotisserie) to whip this up in no time!
Servings: 6
Calories: 275kcal
Ingredients
- 1 small head cauliflower riced (see instructions for doing this)
- 1 teaspoon olive oil
- ¼ teaspoon salt and pepper each
- 4 cups cooked chicken shredded or diced (4 chicken breasts)
- 1 cup buffalo sauce
- 1 cup plain Greek Yogurt
- ½ cup small curd cottage cheese low fat
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- ½ cup cheddar cheese
- 3 green onions for topping optional
- Veggies and tortilla chips for serving
Instructions
- Preheat the oven to 400 degrees. Rice the cauliflower using a cheese grater (see video or photos above to explain this) and spread it onto a baking sheet tray. Drizzle with olive oil, salt, and pepper and toss to coat. Bake for 20-30 minutes or until dried out and lightly toasted.
- Get the chicken ready to go. Whether that means baking it, shredding it, or chopping it. I bought precooked chicken breast from the local co-op.
- Blend together the yogurt, cottage cheese, buffalo sauce, garlic powder, and onion powder until smooth and all the curds are gone.
- Once the cauliflower is done, remove it from the oven. In a large bowl, combine the chicken, cauliflower, and sauce until well mixed and thoroughly coated. Transfer to an 8x8 baking dish and sprinkle with cheddar cheese.
- Bake for 10 minutes or until the cheese has melted. Then, broil for 3-5 minutes or until golden and bubbly. Top with diced chives and enjoy!
Video
Notes
why can't I use pre-riced cauliflower?
You can if you can find raw riced cauliflower in the produce section. The issue with frozen is that it releases way too much moisture to atually crisp up. And no one wants a soggy dip.
Freezer: You can freeze buffalo chicken for 3 months in an airtight container. Just let it thaw in the fridge overnight and then reheat in the oven.
Meal Prep: This is also an awesome meal prep! Pack it with some rice and you're good to go.
Reheating: Reheat as a whole dish in the oven or in the microwave as an individual serving.
You can if you can find raw riced cauliflower in the produce section. The issue with frozen is that it releases way too much moisture to atually crisp up. And no one wants a soggy dip.
Without a blender
This will work, but blending the cottage cheese ensures there are no curds. Cottage cheese can be hit or miss with some people so blending it means it’s just acting as another cream. If you don't blend it'll still taste great but the curds will be noticeable. The cut of the chicken
I prefer my chicken cubbed small but Dan liked it shredded. Pick whatever you like! For shredded chicken, use a hand held mixer or stand mixer to quickly shred it.
Storage
Fridge: This will keep for up to 5 days in an airtight container in the fridge.This will work, but blending the cottage cheese ensures there are no curds. Cottage cheese can be hit or miss with some people so blending it means it’s just acting as another cream. If you don't blend it'll still taste great but the curds will be noticeable. The cut of the chicken
I prefer my chicken cubbed small but Dan liked it shredded. Pick whatever you like! For shredded chicken, use a hand held mixer or stand mixer to quickly shred it.
Freezer: You can freeze buffalo chicken for 3 months in an airtight container. Just let it thaw in the fridge overnight and then reheat in the oven.
Meal Prep: This is also an awesome meal prep! Pack it with some rice and you're good to go.
Reheating: Reheat as a whole dish in the oven or in the microwave as an individual serving.
Nutrition
Calories: 275kcal | Carbohydrates: 8g | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 1555mg | Potassium: 544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 179IU | Vitamin C: 46mg | Calcium: 161mg | Iron: 2mg