Buffalo Chicken Dip

This American snack recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 8 people. Serve warm as a centerpiece surrounded by fresh celery stalks, carrot batons, cucumber slices, and bell pepper strips for dipping. Whole grain crackers or toasted …

Cuisine: American Type: Snack Time: 35 min Servings: 8 Calories: 288 per serving
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Nutrition Information

Each serving contains approximately 288 calories and 39.0g of protein. Macronutrients include 15.0g carbohydrates and 8.0g fats per serving.

Per Serving

Calories
288
Protein
39.0g
Carbohydrates
15.0g
Fats
8.0g

Total

Calories
2304
Protein
312.0g
Carbohydrates
120.0g
Fats
64.0g

Ingredients

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This recipe requires 13 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Boneless Skinless Chicken Breast
    poached and shredded with two forks
  • 1.0 cup Low-Fat Cottage Cheese
    blended until completely smooth (cream cheese alternative)
  • 0.75 cup Plain Non-Fat Greek Yogurt
    divided use
  • 0.5 cup Mild Buffalo Wing Sauce
    low sodium, adjust to taste
  • 1.5 cup Reduced-Fat Sharp Cheddar Cheese
    freshly grated, divided
  • 1.0 bunch Celery
    2 stalks finely diced for dip, remainder cut into sticks for dipping
  • 1.0 tsp Garlic Powder
    dried
  • 1.0 tsp Onion Powder
    dried
  • 0.5 tsp Dried Dill Weed
    for ranch flavoring
  • 2.0 whole Green Onions
    thinly sliced (green parts only)
  • 1.0 lb Baby Carrots
    fresh, for dipping
  • 1.0 whole English Cucumber
    sliced into rounds for dipping
  • 2.0 whole Red Bell Pepper
    seeded and sliced into strips for dipping

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Preheat oven to 375°F (190°C)
  2. Fill a medium pot with water and place on high heat for poaching chicken
  3. Gather blender, large mixing bowl, 8x8 inch baking dish, and box grater
  4. Remove 1 cup cottage cheese (225g), 0.75 cup Greek yogurt (185g), and cheese from refrigerator
  5. Wash celery, carrots, cucumber, and bell peppers under cold water

2. Chicken Poaching & Ingredient Preparation

  1. Cut 1.5 lb chicken breast (680g) into 1-inch cubes to ensure fast cooking
  2. Add chicken cubes to boiling water and reduce heat to simmer for 8-10 minutes
  3. Blend 1 cup cottage cheese (225g) in blender until completely smooth
  4. Grate 1.5 cups sharp cheddar cheese (170g) using the coarse side of the grater
  5. Finely dice 2 stalks of celery
  6. Verify chicken internal temperature reaches 165°F (74°C) then turn off heat

3. Dip Assembly

  1. Drain chicken thoroughly and shred into fine pieces using two forks
  2. In the large bowl, combine shredded chicken, blended cottage cheese, 0.75 cup Greek yogurt (185g), and 0.5 cup buffalo sauce (120ml)
  3. Fold in half of the grated cheese (85g), diced celery, 1 tsp garlic powder (3g), 1 tsp onion powder (3g), and 0.5 tsp dried dill (1g)
  4. Transfer the mixture into the baking dish and spread evenly
  5. Top with the remaining 0.75 cup grated cheddar cheese (85g)

4. Baking & Dipper Preparation

  1. Place dish in oven and bake for 15-20 minutes until cheese is bubbly
  2. Slice 1 English cucumber (300g) into rounds
  3. Remove seeds from 2 red bell peppers (300g) and slice into strips
  4. Cut the remaining celery stalks into sticks
  5. Thinly slice 2 green onions (30g) for garnish
  6. Remove dip from oven carefully when edges are golden
  7. Garnish hot dip with sliced green onions
  8. Clean up workspace while dip cools slightly

Plating

  1. Place the hot baking dish or skillet safely in the center of a large wooden serving board or heat-proof platter.
  2. Give the surface a light drizzle of extra buffalo sauce in a rustic zig-zag pattern to highlight the spice.
  3. Scatter the fresh green onion tops generously across the bubbling cheese to add a bright pop of color.
  4. Fan the red pepper strips, carrot batons, and celery sticks in distinct groups around the warm vessel.
  5. Arrange the cool cucumber rounds in the remaining spaces to create a complete, vibrant ring of fresh dippers around the centerpiece.

Family Beverage

Cucumber Mint Cooler or Iced Green Tea with Lemon

Alcohol Beverage

Crisp Dry Riesling or Light Lager

Serving Suggestions

Serve warm as a centerpiece surrounded by fresh celery stalks, carrot batons, cucumber slices, and bell pepper strips for dipping. Whole grain crackers or toasted whole wheat pita points also make excellent accompaniments.

Notes

Blending low-fat cottage cheese with Greek yogurt creates a high-protein, creamy base that mimics traditional texture without excess saturated fat. Incorporating diced celery directly into the bake adds a pleasant crunch and boosts fiber content. For a smoky flavor profile, add a pinch of smoked paprika to the cheese mixture.

Storage

Transfer the cooled dip into a clean, airtight container and place it in the refrigerator within two hours of serving. It will remain fresh and safe to eat for up to 3 to 4 days.

Freezing

Spoon the cooled dip into a freezer-safe container, leaving a little space at the top for expansion, and freeze for up to 2 months. Thaw completely in the fridge overnight before reheating, and be sure to stir it vigorously once warm to smooth out any separation from the yogurt.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: milk, dairy, nightshade, celery. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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