Ingredients
2 cups (about 280 g) cooked shredded skinless chicken breast
1 cup (245 g) plain nonfat Greek yogurt
3/4 cup (170 g) low-fat cottage cheese
1/3 cup (80 ml) buffalo sauce
1/2 cup (56 g) shredded part-skim mozzarella cheese, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons sliced green onions, optional
Instructions
1. Preheat the oven to 375°F. Lightly grease a 1-quart baking dish.
2. Blend the cottage cheese in a small blender or food processor until smooth.
3. Add the shredded chicken, Greek yogurt, blended cottage cheese, buffalo sauce, garlic powder, onion powder, and half of the mozzarella to a large bowl. Stir until evenly combined.
4. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella over the top.
5. Bake for 20 to 25 minutes, until the dip is hot and bubbling around the edges.
6. Let the dip rest for 5 minutes. Add the sliced green onions, if using, and serve warm.
Notes
Use cooked, unseasoned chicken breast for the most predictable nutrition values. Blend the cottage cheese before mixing for a smoother texture.
Buffalo sauces vary considerably in sodium and heat. Check the product label and use a certified gluten-free sauce when required.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free