Description
An incredibly creamy, high-protein dip that combines buffalo chicken with cottage cheese, perfect as a game day appetizer or a filling for wraps and sandwiches.
Ingredients
- 2 cups boneless, skinless chicken breast, shredded (about ¾ lb chicken)
- ¾ cup cottage cheese (4% recommended for creaminess)
- ½ cup plain Greek yogurt
- ½ cup Frank’s Original Hot Sauce
- ⅓ cup diced onion (or fajita-sliced)
- ½ tablespoon minced garlic (or substitute ½ teaspoon garlic powder)
- ½ teaspoon black pepper
- ¼ cup cheddar cheese (or pepper jack, mozzarella, or blue cheese)
- Paprika for garnish
- Green onions or blue cheese crumbles
Instructions
- Instant Pot Method: Add chicken breasts, hot sauce, diced onions, minced garlic, and black pepper to your Instant Pot. Set to pressure cook for 14 minutes, ensuring the valve is set to sealing.
- Allow the pot to naturally release pressure for 10 minutes, or quick release if you’re short on time. Remove chicken and shred using a stand mixer or manually.
- Blend cottage cheese in a blender until smooth and creamy.
- Return shredded chicken to the Instant Pot with the cooking liquid. Stir in the blended cottage cheese and Greek yogurt until evenly mixed.
- Transfer the mixture to an 8×8 baking dish, sprinkle with cheddar cheese, and bake at 400°F for 10 minutes until bubbly and golden.
- Slow Cooker Method: Place chicken and other ingredients in the crockpot and cook on high for 4 hours or low for 6 hours. Shred and combine as above.
- Oven-Baked Method: Sauté onions, mix with pre-cooked chicken, hot sauce, and other ingredients. Transfer to a baking dish and bake as instructed.
Notes
This dip is versatile; serve with vegetables or use it as a buffalo chicken salad. It can be stored for up to 5 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking, Slow Cooking, Pressure Cooking
- Cuisine: American