Cottage Cheese Buffalo Chicken Dip
This creamy and spicy buffalo chicken dip combines tender canned chicken, smooth cottage cheese, and melted cheddar in a flavor-packed dish that's perfect for parties or cozy nights in.
Ingredients
Main ingredients
- 1 cup Cottage cheese creamy base to keep it smooth and cool
- 10 ounces Canned chicken breast drained real good so it’s not watery
- 0.5 tablespoon Ranch seasoning gives that herby, tangy punch
- 0.5 tablespoon Taco seasoning brings a little smoky kick
- 0.25 cup Cayenne pepper sauce (Frank's Red Hot is perfect) for that spicy buffalo vibe
- 0.25 cup Shredded cheddar or cheddar blend the melty, cheesy top you gotta have
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine cottage cheese, canned chicken breast (drained), ranch seasoning, taco seasoning, and cayenne pepper sauce. Stir until evenly mixed.
- Fold in shredded cheddar cheese gently to distribute throughout the mixture.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 20-25 minutes until hot, bubbly, and cheddar is melted.
- Let the dip cool slightly before serving to avoid burning your tongue.
- Serve warm with chips, crackers, or veggie sticks and enjoy.
Notes
This recipe can also be made entirely in a pressure cooker by mixing ingredients and cooking on high pressure for 5 minutes with quick release, skipping the baking step. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for longer storage. Reheat in oven or microwave as preferred.