Buffalo Chicken Cottage Cheese Dip with Celery & Carrots
Prep 10 min, Cook 15 min, Total 25 min, Serves 2
Ingredients
Method
- 1Heat the oven to 375°F (190°C). Lightly grease a small oven-safe baking dish (about an 8-inch round or 9x5-inch).
- 2Add the cottage cheese, Greek yogurt, 1 Tbsp of the buffalo sauce, garlic powder, onion powder, and paprika to a blender or food processor. Blend 30 to 45 seconds until completely smooth, scraping down once.
- 3Scrape into a bowl and fold in the shredded chicken, half the mozzarella, and the remaining 1 Tbsp buffalo sauce until evenly coated.
- 4Spread in the baking dish, sprinkle the remaining mozzarella over the top, and bake 12 to 15 minutes until hot, bubbly, and browned in spots.
- 5Rest 3 minutes, drizzle with a little extra buffalo sauce if you like, and serve warm with the celery sticks and baby carrots for scooping.
Nutrition per serving
| Ingredient | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| cooked chicken breast, shredded | 160 g | 251 | 51.4 g | 0.0 g | 5.2 g |
| low-fat (2%) cottage cheese | 200 g | 162 | 20.9 g | 9.5 g | 4.5 g |
| plain nonfat Greek yogurt | 60 g | 37 | 6.2 g | 2.2 g | 0.2 g |
| shredded part-skim mozzarella, divided | 30 g | 89 | 7.1 g | 1.7 g | 5.9 g |
| Frank's RedHot Buffalo Wings Sauce, divided | 34 g | 50 | 0.0 g | 2.0 g | 0.0 g |
| garlic powder | 2 g | 7 | 0.3 g | 1.5 g | 0.0 g |
| onion powder | 1 g | 3 | 0.1 g | 0.8 g | 0.0 g |
| smoked paprika | 1 g | 3 | 0.1 g | 0.5 g | 0.1 g |
| celery, cut into sticks | 120 g | 19 | 0.8 g | 3.6 g | 0.2 g |
| baby carrots | 100 g | 35 | 0.6 g | 8.2 g | 0.1 g |
| Total | 328 | 44 g | 15 g | 8 g |
Values are estimates from USDA FoodData Central. Actuals vary by brand and portion.
