The “Secret Ingredient” High Protein Buffalo Chicken Dip

If you’ve been hanging around here for a while, you know my philosophy: I don’t do boring food. But, I also don’t want to feel sluggish after a snack session.

With the Super Bowl right around the corner (or as I like to call it, Snack Bowl) I knew I needed a Game Day staple that wouldn’t wreck my goals.

Enter: High Protein Buffalo Chicken Dip.

We are ditching the blocks of cream cheese for something a little magical, blended cottage cheese. I know, I know. If you have texture issues with cottage cheese, hear me out. When you blend it, it transforms into this incredibly rich, creamy, salty base that mimics cream cheese perfectly but packs a massive protein punch.

Paired with spicy Frank’s Red Hot and a drizzle of hot honey for that sweet-heat combo, this dip is everything you want a buffalo dip to be: bubbly, cheesy, and spicy. But this one actually keeps you full and satisfied.

Why It Works

• The Protein Factor: Between the poached chicken and the cottage cheese, this is basically a meal disguised as a dip.
• Hot Honey: This is the game-changer. It cuts the acidity of the hot sauce just enough to make it addictive.
• Texture: Poaching your own chicken keeps it tender. Rotisserie is fine in a pinch, but fresh poached chicken shreds so much better and is one of the easiest ways to cook chicken breasts!

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Crock Pot Method

Hosting a party and need your oven for other things? You can absolutely make this in the slow cooker!

1. Prep as Normal: Poach and shred your chicken and blend your cottage cheese just like the original recipe.
2. Combine: Add the shredded chicken, blended cottage cheese, ranch packet, Frank’s Red Hot, hot honey, salt, and the cheddar cheese into the crock pot. Stir it all together.
3. Heat: Cover and cook on LOW for 1.5 to 2 hours. You just want it hot and the cheese fully melted. (Avoid “High” heat—dairy doesn’t love high heat and can separate!).
4. Finish: Stir it well. Optional: sprinkle with more cheddar on top and put lid on for 15 minutes so it gets melty on top!
5. Serve: Keep it on the “Warm” setting for your party!

Note: You won’t get that crispy, broiled top layer you get from the oven method, but it will be ultra-creamy and stay warm all game long!

The Recipe

Ingredients

• 1 lb Chicken Breast: You’ll want to poach this yourself. Important: Salt your poaching water heavily! It makes a huge difference in the final flavor.
• 1 ¼ cups Cottage Cheese: Good Culture is the GOAT.
• 1 Packet Ranch Seasoning: The dry powder kind. I like Riega Organic Ranch dressing packets from Amazon. They have simple ingredients and taste really good!
• ⅓ cup Frank’s Red Hot: This keeps it mild, but use ½ cup if you like it spicy!
• 1 tbsp Hot Honey: Plus a little extra for drizzling on top if you’re feeling fancy.
• 1 cup sharp cheddar cheese: Shredded.
• ½ tsp Salt

Instructions

1. Prep the Chicken: Poach your chicken breast in well-salted water until cooked through. Remove it and shred it with two forks. (Don’t skip the salting step—bland chicken is a tragedy).
2. Make the Base: Toss your cottage cheese into a blender or food processor. Blitz it until it is completely smooth and creamy. No lumps allowed!
3. Mix It Up: In a large bowl, combine the shredded chicken, the smoothed-out cottage cheese, the ranch packet, Frank’s Red Hot, hot honey, salt, and most of the cheddar cheese (save a little for the top). Stir until everything is happy and combined.
4. Bake: Transfer the mixture to an oven-safe baking dish or cast iron skillet. Top with the remaining cheddar. Bake at 350°F for 15 minutes or until the sides are bubbling.
5. The Broil Finish: If you love that golden, slightly crispy cheese top (and who doesn’t?), switch your oven to High Broil for the last 2 minutes. Watch it like a hawk so it doesn’t burn!
6. Serve: Let it cool for a minute so you don’t burn your mouth, then serve with celery, carrot chips, or your favorite crackers.

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Let me know if you make this for your Game Day spread!. Don’t skip the dip!