Buffalo Chicken Dip with Cottage Cheese

Pro tips

• Use 2:1 ratio of cottage cheese to cream cheese to avoid an overly dense, cloying texture.
• Warm the buffalo sauce slightly before mixing to help it distribute evenly and prevent the dip from cooling during assembly.
• Reserve 1/2 cup of shredded cheddar for topping before baking so the top becomes golden and melty without the base burning.
• Taste and adjust ranch seasoning and buffalo heat before baking—seasoning intensifies as the dip bakes and reduces.

Substitutions

• cream cheese → Greek yogurt (tangier, lower fat, same protein)
• rotisserie chicken → shredded cooked turkey or canned chicken (saves prep time)
• ranch seasoning packet → 2 tbsp homemade ranch spice blend (fresher flavor, less sodium)
• buffalo-style hot sauce → Frank's RedHot or sriracha blended with vinegar (control heat level)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat in a 325°F oven for 10–15 minutes or microwave in 30-second intervals, stirring between each.

Can I make this dip ahead of time?

Yes. Assemble the dip in the baking dish, cover, and refrigerate up to 24 hours. Bake just before serving, adding 5–10 minutes to the bake time if starting from cold.

How much buffalo sauce should I use?

Start with 1/4 cup, then taste and add more to reach your desired heat level. Buffalo sauces vary in spice, so adjust to preference.

Can I substitute the cottage cheese?

Greek yogurt works as a 1:1 swap for a tangier texture. Ricotta will make it slightly grainy. Cream cheese alone will reduce protein content.

Is this dip dairy-free?

No. It contains cottage cheese, cheddar, and cream cheese. For dairy-free, use cashew cream or coconut cream base with nutritional yeast.

How long does it take to bake?

Typically 20–25 minutes at 350°F until bubbling at the edges and heated through.