Healthy Buffalo Chicken Dip with Cottage Cheese
This healthy Buffalo Chicken Dip is high protein and low carb! Directions for Instant Pot or Ninja Foodi, Slow Cooker, or stove top. You'll love this easy low carb meal prep recipe.
Servings: 8
Calories: 200kcal
Equipment
- Instant Pot 6 qt
- Food processor
- Mixing Bowls
Ingredients
- 2 lbs chicken breast frozen
- 1 cup water
- ¾ cup cottage cheese 2%
- ¾ cup Greek yogurt plain, 2%
- ¾ cup Hot Sauce Frank's Hot Sauce, NOT Buffalo sauce :)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dill
- ½ tsp dried parsley
- ¼ tsp black pepper
- ⅔ cup cheddar cheese shredded (optional)
Instructions
Instant Pot Instructions:
- Place your frozen chicken breasts into your Instant Pot. Be careful not to stack them to ensure they cook fully and cover with 1 cup of water. 2 lbs chicken breast, 1 cup water
- Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set cook time for 12 minutes.
- Blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 3/4 cup Hot Sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dill, 1/2 tsp dried parsley, 1/4 tsp black pepper
- When the cook time is complete, allow your Instant Pot to naturally release for 10 minutes, then quick release the remaining pressure and remove the lid. Drain the liquid from your pot and use two forks or a hand mixer to shred your chicken.
- Turn your Instant Pot to Sauté and stir in your yogurt and hot sauce mixture. Stir well and cook until the liquid begins to bubble. Then mix in your cheese (if using). 2/3 cup cheddar cheese
- This step is optional, but I love to slightly crispen the top of the dip. Transfer your dip to an oven safe dish and broil for 4-6 minutes until lightly browned. Watch the oven carefully, the broiler can start to burn things very quickly. Remove dip from the oven and let it rest for 10-15 minutes. Serve with carrots, celery, cucumbers, stuffed inside a jalapeño or bell pepper, eat on a tortilla or in a pita. The possibilities are endless.
Crock Pot Instructions:
- Place chicken breasts in a Crockpot and cook on high heat for 4 hours.2 lbs chicken breast
- Once your chicken is fully cooked shred it with two forks or a hand mixer.
- Next, blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 3/4 cup Hot Sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dill, 1/2 tsp dried parsley, 1/4 tsp black pepper
- Stir yogurt mixture, and cheese into your chicken, and cook on low heat for 1.5 hours. 2/3 cup cheddar cheese
- Optional: Place your Crockpot insert under your broiler for 4-6 minutes until lightly browned.
Stove/Oven Instructions:
- Boil your chicken for 15-20 until internal temperature reaches 165°F. Drain all liquid from your pan and shred your chicken using two forks or a hand mixer. 2 lbs chicken breast
- Blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 3/4 cup Hot Sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dill, 1/2 tsp dried parsley, 1/4 tsp black pepper
- Mix blended sauce into your chicken, and add cheddar cheese. Stir well and transfer to an oven safe dish. 2/3 cup cheddar cheese
- Optional: Broil 4-6 minutes until lightly browned. Remove dip from the oven and let it rest for 10-15 minutes before serving.
Video
Notes
Healthy Eating Plans:
- For the Weight Watchers version, please see this post for the recipe and point information.
- 21 Day Fix: For this entire 21 Day Fix Buffalo Chicken dip recipe: 10 Red Containers and 2 Blue Containers
- Per serving: Makes 8 - ½ cup servings. 1 ¼ Red Containers, and ¼ Blue Containers.
- 2B Mindset: This recipe counts as a protein. Fill 25% of your plate with an FFC, and 50% vegetables for a perfect lunch. Serve with 50% vegetables for dinner.
- Frozen and thawed chicken in the Instant Pot cook for the same amount of time, the frozen chicken will just take longer to come to pressure.
- This is a great recipe for meal prep because it freezes and reheats well. This recipe keeps in the fridge for up to 6 days. Freeze in individual servings for quick, easy lunches or snacks on the go.
- Like I mentioned, you can leave the cheddar cheese out of the recipe. Goat cheese, blue cheese crumbles or feta are other optional toppings.
- Even if you hate cottage cheese or Greek yogurt, trust me–you cannot taste them individually and mixing the two gives a wonderful creamy texture to this cheesy dip.
- My favorite things to dip into this creamy dip are baby carrots, red bell peppers, pita chips, celery sticks and tortilla chips.
- Using a hand mixer or stand mixer is the easiest way to shred chicken. Here are some tips so you get the best results:
-
Make sure all liquid is drained from your bowl.
-
Starting on low, turn on your mixer and apply slight pressure to chicken breasts.
-
Increase to medium speed and move in circular motion around your pot until all of your chicken is shredded. This only takes about 30 seconds.
-
Nutrition
Calories: 200kcal | Carbohydrates: 2g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 210mg | Potassium: 447mg | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg