Description
A macro-friendly twist on the classic appetizer! By using blended cottage cheese and Greek yogurt, this dip delivers a massive protein punch while staying incredibly creamy and delicious. You won’t believe it’s healthy.
Ingredients
- 2 cups cooked chicken breast, shredded (or 2 cans drained chicken)
- 1 cup low-fat cottage cheese
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup Frank’s RedHot Original Sauce
- 1 tbsp ranch seasoning mix (dry)
- 1/2 cup reduced-fat cheddar cheese, shredded
- 1/2 cup part-skim mozzarella cheese, shredded
- 1/2 tsp garlic powder
- Green onions for garnish
- Celery and carrot sticks for serving
Instructions
- Preheat: Preheat your oven to 375°F (190°C).
- Blend Sauce: In a blender or food processor, combine the cottage cheese, Greek yogurt, hot sauce, garlic powder, and ranch seasoning. Blend on high until completely smooth and creamy (no curds should remain).
- Combine: Pour the sauce into a mixing bowl. Stir in the shredded chicken and half of the cheddar and mozzarella cheeses. Mix well.
- Assemble: Transfer the mixture to a small baking dish (8×8 or similar). Sprinkle the remaining cheese on top.
- Bake: Bake for 20-25 minutes until the dip is hot, bubbly, and the cheese is melted and slightly golden.
- Serve: Garnish with green onions. Serve hot with fresh vegetables for a complete high-protein meal.
Notes
Texture Tip: Blending the cottage cheese is crucial! It creates a velvety texture that mimics cream cheese perfectly.
Meal Prep: Portion this into small containers for easy high-protein lunches throughout the week.
Spice Level: Add cayenne pepper to the blender mix if you want extra heat.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizer, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 260
- Sugar: 3g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 85mg