Rustic Roots & Modern Finds

High-Protein Buffalo Chicken Dip

(Made with Real Chicken + Greek Yogurt)

Buffalo chicken dip shows up at almost every party… but it’s usually made with bottled dressing and blocks of cream cheese.

This version is a little different.

It’s made with real shredded rotisserie chicken, protein-packed cottage cheese and Greek yogurt, and just enough hot sauce to give it that classic buffalo flavor — without feeling heavy.

It’s creamy, cheesy, and still completely scoopable… just made with ingredients I actually keep in my kitchen.

And honestly? No one misses the cream cheese.

Ingredients

1 lb shredded rotisserie chicken (about 450 g)
½ cup cottage cheese (about 110–120 g)
½ cup plain Greek yogurt (about 120 g)
½ cup hot sauce (120 g)
1 cup shredded cheese of choice (about 100–115 g total)
I used ½ mozzarella + ½ white sharp cheddar
1½ tablespoons dry ranch seasoning (about 12 g)
Optional: ¼–½ cup blue cheese crumbles (30–60 g)

Instructions

Preheat oven to 400°F.
In a blender or using an immersion blender, blend together:
- cottage cheese
- Greek yogurt
- hot sauce
- ranch seasoning
Blend until completely smooth and creamy.
In a mixing bowl, combine:
- shredded chicken
- blended sauce
- half of the shredded cheese
Stir until evenly coated.
Transfer mixture to a baking dish and top with remaining cheese.
(If using blue cheese crumbles, sprinkle them on top before baking.)
Bake for 20–25 minutes, or until hot and bubbly and the cheese is golden brown.

Notes

If you love traditional buffalo dip flavor, the blue cheese crumbles take this over the top.
Using real shredded chicken (instead of canned) makes a huge difference in texture.
This reheats beautifully the next day.
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How We Serve It

With tortilla chips
With celery and carrots
Or add a scoop to a grilled cheese sandwich

If you’re trying to increase protein in familiar party foods, this is such an easy swap — and no one at the table will know you changed anything.