This creamy oven-baked cottage cheese buffalo chicken dip is absolutely irresistible and takes just 10 minutes of hands on time to prep. Made extra easy with rotisserie chicken and Frank’s Red Hot for the ultimate buffalo flavor, it’s the perfect appetizer or game day snack, and even doubles as lunch with its nutrition-packed ingredients and high-protein twist! 

A hand dips a piece of pita bread into a cheesy, orange buffalo chicken dip in a white dish. Celery sticks are visible in the background.
The ultimate cozy appetizer: Warm & Creamy Cottage Cheese Buffalo Chicken Dip with a blended cottage cheese base, shredded rotisserie chicken and topped with fresh green onion! Perfect for dipping veggies and pita into.

Alright friends, you are in for a real treat with this flavor bomb of a buffalo chicken dip. As a dietitian I love playing around with classic recipes to see how I can add nutrition while keeping them as crave-worthy as ever, and like so many of my other unexpectedly delicious cottage cheese recipes, this warm and cozy dip exceeded my expectations (if you’re making an appy spread, you’ll love this quick cottage cheese pizza dip or this 5-minute warm cottage cheese Queso dip too!).

Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

I mean, that cheese pull?! Come on!

When I say it’s quick to prep, I mean it. The base takes just 5 minutes to blend up (which turns the cottage cheese into a silky smooth texture, no lumps here!), toss in your chicken, top with cheese, then relax while the oven does the work! 

Let’s Talk Success Tips + Key Ingredients That Make This Dip THE best!

Bowls of ingredients for buffalo chicken dip with cottage cheese on a pink surface, including shredded chicken, buffalo sauce, green onion, cottage cheese, shredded cheddar cheese, garlic powder, and a small dish of salt and pepper—all clearly labeled.
This warm buffalo chicken dip is made with delicious and protein packed ingredients including cottage cheese, shredded rotisserie chicken, and fresh grated cheddar

Use a higher fat cottage cheese: we use blended cottage cheese here in place of traditional cream cheese. It’s got that tangy vibe, and adds a boost of nearly 40 grams of protein to this recipe making it a bit more filling and nourishing (cause you’re gonna want those leftovers for lunch!). I tested it with 0%, 2% and 4% cottage cheese and the 4% was definitely my favorite. If you can’t find it, 2% will work but will be a bit runnier. I don’t recommend using 0%. 

Don’t Skip the Corn Starch! The first time I tested this dip, it tasted absolutely delicious – but the texture wasn’t quite right. After baking, the dip separated a bit. Just 1 tablespoon of cornstarch did wonders to hold the dip together for that ultra smooth texture. 

Use Freshly Grated Cheese: Back when I was testing my cottage cheese mac n’ cheese I learned that pre-shredded cheese often has an anti-caking agent in it which can cause the sauce to separate. For this reason, freshly grated cheese works best in this recipe.

Save Time with Rotisserie Chicken: To keep this dip super simple to throw together I used the ready-cooked breast meat of a rotisserie chicken with the skin removed. If you’d prefer to make your own, my juicy oven-baked chicken breasts work great too (linked in the recipe card)! 

Note:if baking your own chicken, you may find you need a bit more salt in the dip as rotisserie chickens are likely a bit saltier that what you’d cook at home.  

How To Make It

Cottage cheese, tomato sauce, black pepper, and seasonings in a blender, ready to be mixed.
Step 1: Toss your base ingredients into the blender
A spoonful of thick, creamy orange sauce is held above a blender containing more of the same sauce. The sauce appears smooth and well-blended.
Step 2: Blend until the cottage cheese is totally smooth
A close-up of a bowl filled with creamy, orange-colored dip with visible chunks and a smooth texture on a light pink surface.
Step 3: Combine with the shredded chicken and some of the shredded cheese.
A dish of baked buffalo chicken dip topped with chopped green onions, served with celery sticks and pita bread wedges on a white platter, with extra celery and a small bowl of green onions nearby.
Step 4: Top with more cheese and bake until warm and bubbly.
A hand dips a piece of pita bread into a cheesy, orange buffalo chicken dip in a white dish, topped with green onions. Celery sticks and a small bowl of green onions are in the background.
Ready to dig in: Dip some some pita into the melted top cheese layer of the dip and scoop out that buffalo coated chicken. Fresh green onion is the perfect fresh flavor to compliment the finished cottage cheese dip!

I like to serve it with a combo of veggies and pitas or tortillas chips and just like that you’ve got a well balanced snack of meal that is a total crown pleaser!

Watch How To Make It Here:

The Feel-Good Meal Plan Cookbook

The Feel-Good Meal Plan My Bestselling Cookbook is Now Available!

A fresh take on meal prep with over 100 nourishing recipes to feed your family with ease.

Order Now »
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A hand dips a piece of pita bread into a cheesy, orange buffalo chicken dip in a white dish. Celery sticks are visible in the background.

Easy Baked Buffalo Chicken Dip with Cottage Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 minutes
  • Cook Time: 15-17 minutes
  • Total Time: 27 minutes
  • Yield: 4–6 servings 1x
  • Category: Snack, Appetizer, Lunch
  • Method: Baked
  • Cuisine: American
  • Diet: Diabetic
Print Recipe

Description

This creamy oven-baked buffalo chicken dip with cottage cheese is absolutely irresistible and takes just 10 minutes of hands on time. Made extra easy with rotisserie chicken and Frank’s Red Hot for the ultimate buffalo flavor, it’s the perfect appetizer or game day snack, and even doubles as lunch with its nutrition-packed ingredients and high-protein twist! 

Ingredients

Scale
  • 1 ½ cups cottage cheese (I used 4%)
  • ¼  cup buffalo sauce
  • 1 Tbsp cornstarch
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • Salt to taste
  • ½ cup cheddar cheese, shredded + more for topping
  • 1 ½ cups shredded chicken breasts (about ¾  lb, I used the breast from a rotisserie chicken for ease but my juicy oven-baked chicken breasts work well too) 
  • 1 green onion, sliced

Instructions

  1.  Preheat the oven to 425F. Spray the inside of an oven-proof baking dish with oil and set aside. 
  2.  Add the cottage cheese, buffalo sauce, cornstarch, garlic powder, and pepper and blend until smooth stopping to scrape down the sides of the blender as needed. Adjust to taste adding more buffalo sauce if desired.
  3.  Pour the cottage cheese mixture into your prepared baking dish. Add the chicken and cheese and stir to combine. Top with more cheese and bake for 10-12 minutes, until heated through. Turn to broil and cook for another 1-2 minutes until the cheese is golden and bubbling on top, watching carefully so it doesn’t burn.
  4.  Remove from the oven and let it sit for about 5 minutes. Sprinkle with green onion and serve with pita, tortilla chips, crackers or veggies. Enjoy!

Notes

Use a higher fat cottage cheese: we use blended cottage cheese here in place of traditional cream cheese. It’s got that tangy vibe, and adds a boost of nearly 40 grams of protein to this recipe making it a bit more filling and nourishing (cause you’re gonna want those leftovers for lunch!). I tested it with 0%, 2% and 4% cottage cheese and the 4% was definitely my favorite. If you can’t find it, 2% will work but will be a bit runnier. I dont’ recommend using 0%. 

Use Freshly Grated Cheese: Back when I was testing my cottage cheese mac n’ cheese I learned that pre-shredded cheese often has an anti-caking agent in it which can cause the sauce to separate. For this reason, freshly grated cheese works best in this recipe.