Buffalo Chicken Dip >> But Make it Dinner

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 8–12 portions

Rethink the Party Dip

You know that classic buffalo chicken dip people make for parties?

Yeah—this isn’t that.

This version is meal prep worthy—high protein, flexible, and easy to turn into actual meals instead of just something to eat with chips. It takes a few minutes to make, keeps well, and you can use it about seven different ways: wraps, bagels, pasta, potatoes, salads… whatever mood you’re in.

It’s fast, flexible, and makes your week 100x easier.

Ingredients

Main ingredients:

• 30oz cooked chicken breast (shredded or diced)

• 150 g fat-free plain Greek yogurt

• 300 g fat-free cottage cheese (blended until smooth)

• 125 g Frank’s RedHot Buffalo Sauce (or your favorite brand)

• 1 spoonful minced garlic (to taste)

• 100 g reduced-fat shredded cheese

• Optional: grated Parmesan cheese for extra flavor

Add-ons (optional but recommended):

• Diced onion or bell peppers

• Green onions or parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).

2. Blend the cottage cheese until smooth — this is the trick to making it creamy without the cream cheese.

3. Mix everything in a large bowl: chicken, Greek yogurt, blended cottage cheese, buffalo sauce, garlic, and shredded cheese.

4. Spray a casserole dish lightly with cooking spray. Pour in your mixture and spread it evenly.

5. Bake for 20–25 minutes, until the edges start to brown slightly.

   • Note: You can skip baking if you’re freezing everything, but baking helps it blend and reheat better.

Storage & Reheating

• Refrigerator: Keeps for up to 4 days in a sealed container.

• Freezer: Lasts up to 6 months. Portion before freezing for easy grab-and-go meals.

• Reheat: Microwave until hot or reheat in the oven at 350°F for 10–15 minutes.

Meal Ideas (Beyond the Dip)

This recipe is designed for more than chips. Here’s how to turn it into full meals:

• Wraps or burritos: Add lettuce and a bit of rice for a balanced, higher-carb version.

• Stuffed potatoes: Spoon it over baked or roasted potatoes for an easy lunch.

• Buffalo pasta: Mix with cooked pasta and top with extra cheese or green onion.

• Salad topper: Add a scoop over a bed of greens with a drizzle of ranch or Greek yogurt dressing.

• Bagel melt: Spread on a toasted bagel and broil for 2–3 minutes until bubbly.

• Buffalo tacos: Toast your tortilla into a taco shell, fill with lettuce, salsa, and Greek yogurt instead of sour cream.

Make It Work for You

• Kids: Skip the buffalo sauce or swap for BBQ sauce.

• Cutting: Stick with fat-free Greek yogurt and fat-free cottage cheese.

• Bulking: Use 2% cottage cheese and regular cheese for more calories.

• Extra carbs: Add rice or serve with a muffin and fruit on the side.

Meal prep doesn’t have to be perfect — it just has to make your week easier.

When you’re tired and hungry, this is the kind of meal that saves you from the “what do I eat?” spiral.