You can make a delicious buffalo chicken dip without cream cheese and no one will be the wiser. A healthier version of a game day favorite with less fat and calories and all of the flavor.
Buffalo chicken dip has been around for a while now. The first buffalo dip recipe someone gave me used canned chicken and cream cheese. I never heard of using canned chicken meat but it wasn't as bad as I thought.
Today's recipe uses shredded rotisserie chicken. However, you can use canned chicken.
You could also boil a couple of boneless chicken breasts for about 15-20 minutes on the stove. Allow it to cool before using two forks to shred the chicken.
I'm not using cream cheese in this recipe. Instead, I'm using cottage cheese. A little less fat and calories, but let's face it this dish is still on the decadent side.
I also used Franks hot sauce because we already had some. However, you could use your favorite buffalo sauce recipe or bottled buffalo sauce instead.
Cottage cheese is similar to cream cheese. In fact, they start out in the same way. However, at some point cream is added to cream cheese making it higher in fat and calories.
Did you know that you can whip cottage cheese and make it creamier? I learned this fun tidbit from my sister who blogs over at My Life Cookbook. It worked perfectly for this buffalo chicken dip.
Making Buffalo Chicken Dip without Cream Cheese
All you do to make this easy dip recipe is whip the cottage cheese and stir it together with all of the ingredients, holding back 1/2 cup of shredded cheese for the top.
Transfer the mixture to a baking dish and top it with the remaining cheddar and bake it in a 350 degree oven for 20 minutes.
Then if you like stick it under the broiler to brown the cheese slightly.
I served this dip with tortilla scoops. However, if you want to keep it low carb try carrot sticks, celery, or bell peppers cut up into strips.
It tastes great. My husband really liked it and was surprised that I used cottage cheese. You might be surprised too.
Buffalo Chicken Dip Recipe without Cream Cheese
- food processor
- 1 cup whole milk cottage cheese
- 1 cup sour cream
- 1/3 cup Franks hot sauce
- 2 cups shredded cooked chicken
- 2 cups shredded cheddar cheese
- Shred and chop chicken.
- Whip the cottage cheese in a food processor until creamy.
- Mix chicken, whipped cottage cheese, sour cream, 1.5 cups cheddar cheese, and hot sauce together in a large mixing bowl.
- Transfer to a 9 inch pie pan.
- Sprinkle remaining cheddar cheese on top.
- Bake at 350 degrees for 20 minutes.
- Place the baking dish under the broiler for a couple of minutes until bubbly and slightly browned.
- Serve with tortilla chips, crackers, or keep it low carb with carrot and celery sticks.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.