Cottage Cheese Buffalo Dip

My friend texted me that she'd finally cracked the code on creamy buffalo dip without the weird greasiness, and I had to know her secret. Turns out it was cottage cheese—that humble ingredient sitting in every grocery store dairy case that most people overlook. She blended it smooth with cream cheese, folded in shredded chicken and buffalo sauce, and suddenly we had something that tasted indulgent but didn't leave that heavy feeling afterward. I've made it dozens of times since, and it's become my automatic move whenever someone needs a dip that actually satisfies.

I brought this to a Super Bowl party last year, and the bowl was empty before halftime—which sounds normal until you realize people were eating it with carrot sticks instead of just chips. Someone asked for the recipe, then another person, and by the end of the night I'd texted it to five people. That's when I knew it wasn't just good, it was the kind of dish that makes people feel genuinely taken care of.

Ingredients

• Cottage cheese (1 cup): Blend it completely smooth with the cream cheese—this is what makes the dip creamy without being heavy, and it sneaks in serious protein.
• Cream cheese, softened (1/2 cup): Use the real stuff, softened to room temperature, because it binds everything together and adds that silky texture.
• Shredded mozzarella cheese (1/2 cup): This melts into everything and creates those stretchy, bubbly bits that make it feel restaurant-quality.
• Shredded cheddar cheese (1/2 cup): Sharp cheddar gives you flavor depth and helps the top get gorgeously golden.
• Cooked chicken breast, shredded (2 cups): Rotisserie chicken from the store is your friend here—saves time and tastes just as good as homemade.
• Buffalo wing sauce (1/2 cup): This is where the spicy-tangy personality comes from; use your favorite brand.
• Ranch or blue cheese dressing (2 tbsp): This adds creaminess and flavor; blue cheese gives it more edge if you're feeling bold.
• Garlic powder, onion powder, black pepper, salt: These seasonings round out the flavors without overpowering the buffalo heat.
• Green onions and blue cheese for garnish: Optional but these make it look intentional and taste even better.

Instructions

Heat your oven and blend the base:

Preheat to 375°F and blend the cottage cheese and cream cheese together until it's completely smooth with no lumps—this step makes all the difference in texture. Don't skip it or your dip will feel grainy.

Mix everything except half the cheese:

Combine the blended cheese base with shredded chicken, buffalo sauce, dressing, and all the seasonings in a large bowl, then stir in half of your mozzarella and cheddar. You want everything evenly distributed and the color to look vibrant orange-y throughout.

Transfer and top:

Spread the mixture into a greased 8-inch baking dish and scatter the remaining mozzarella and cheddar on top. This creates that beautiful melted cheese layer that everyone goes for.

Bake until bubbly:

Bake for 18 to 20 minutes until you see heat bubbling around the edges and the top starts to get golden. If you want it extra crispy and browned, blast it under the broiler for 2 to 3 minutes—just watch it so it doesn't burn.

Finish and serve:

Pull it out of the oven, scatter green onions and crumbled blue cheese on top if you want, and set it out with celery, carrots, chips, or crackers. Serve it hot because that's when it's at its best.

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I watched my aunt eat this dip straight from the warm baking dish with a spoon while everyone else was still getting their plates ready, and she just smiled and said, 'This is dangerous.' That's the highest compliment a dip can get.

The Cottage Cheese Swap That Changed Everything

Most buffalo chicken dips use sour cream or mayo as their base, which works fine until you realize they separate and get greasy after sitting for an hour. Cottage cheese blended smooth gives you that same creaminess but it actually holds together—it's more stable, higher in protein, and honestly tastes better. I tried making this with different bases once and kept coming back to the cottage cheese version because it just performs better.

Spice Level and Flavor Adjustments

The beauty of this dip is how easily you can adjust it to whoever's eating it. If your crowd likes serious heat, dump in extra buffalo sauce or a pinch of cayenne pepper; if they want it milder, dial back the buffalo sauce and add a splash more ranch. I've also swapped the ranch dressing for blue cheese dressing when I want a bolder, more grown-up flavor that hits different.

Make-Ahead and Storage Wisdom

You can assemble this dip completely the night before, cover it, and bake it fresh when guests are about to arrive—it's one of those dishes that actually benefits from sitting in the fridge overnight because the flavors meld. Leftovers keep for three days and reheat beautifully in a 350°F oven until warm, which is rare for dips.

• Use rotisserie chicken from the store to cut prep time in half and taste just as good as cooking it yourself.
• If the top looks dry after baking, don't panic—that's why the broil step exists, so use it.
• Serve it in a small baking dish that keeps it hot longer, and have backup veggies and chips ready because this goes fast.

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This dip has become my answer to 'what can I bring' because it's impressive, easy to transport, and always disappears. Once you make it, you'll understand why it earned its spot in the regular rotation.

Recipe Questions & Answers

→ Can I use rotisserie chicken for this dip?

Yes, rotisserie chicken works well and saves preparation time without compromising flavor.

→ What can I use instead of buffalo wing sauce?

For a milder taste, try a hot sauce blend or a combination of hot sauce and butter.

→ Is this dip gluten-free?

The dip is naturally gluten-free, but ensure the dippers are gluten-free as well.

→ Can I make this dip spicier?

Yes, add more buffalo sauce or a pinch of cayenne pepper for extra heat.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator and consume within 3 days.