cottage cheese buffalo chicken dip
Serves 610 mins prep35 mins cook
Long gone are the days of standard buffalo chicken; it's time for cottage cheese buffalo chicken dip that's made even better with a bit of cauliflower and tangy Greek yogurt! It's just as cheesy (maybe more so) as traditional buffalo dip but way better for you and higher in protein. Use whatever chicken you have on hand (cook it yourself, use leftover or rotisserie) to whip this up in no time!
0 servings
What you need
Instructions
1 Preheat the oven to 400 degrees. Rice the cauliflower using a cheese grater (see video or photos above to explain this) and spread it onto a baking sheet tray. Drizzle with olive oil, salt, and pepper and toss to coat. Bake for 20-30 minutes or until dried out and lightly toasted. 2 Get the chicken ready to go. Whether that means baking it, shredding it, or chopping it. I bought precooked chicken breast from the local co-op. 3 Blend together the yogurt, cottage cheese, buffalo sauce, garlic powder, and onion powder until smooth and all the curds are gone. 4 Once the cauliflower is done, remove it from the oven. In a large bowl, combine the chicken, cauliflower, and sauce until well mixed and thoroughly coated. Transfer to an 8x8 baking dish and sprinkle with cheddar cheese. 5 Bake for 10 minutes or until the cheese has melted. Then, broil for 3-5 minutes or until golden and bubbly. Top with diced chives and enjoy!View original recipe