Healthy Buffalo Chicken Dip
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My healthy buffalo chicken dip is just as creamy and satisfying as you’d expect, but lower in fat and higher in protein. I usually use the slow cooker, but I’ve included my oven and air fryer methods as well.
I’ve hosted an annual Super Bowl party for over ten years, and my offerings are either cream cheese stuffed peppers or my famous fried chicken wings. This year, I made it my mission to recreate my mom’s Franks Red Hot buffalo chicken dip, but with a twist- I wanted to make it healthier without sacrificing the taste.
Instead of swapping out the signature ingredients for low-fat options, I omitted the cream cheese completely in favor of cottage cheese. I had to test a few different ratios, but the final result speaks for itself: A hot, creamy dip with tons of shredded chicken and packed with tangy, rich, and sharp flavors.
Table of Contents
Why make my buffalo chicken dip
- No cream cheese. I know this sounds sacriligious, but you won’t even know it’s missing.
- Quick and easy. Add everything to a slow cooker and let it cook. I’m also including tested air fryer and oven methods.
- Easy to make ahead. My dip reheats really well, so you can make it before your party or event!
Key Ingredients
Here’s what goes into buffalo chicken dip, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- Whipped cottage cheese. This is just a fancy way of saying blended cottage cheese. Full-fat cottage cheese is a must- this simply won’t have the same texture using low-fat or non-fat options.
- Shredded cheese. I like using a mix of cheddar and Pepper Jack cheese, but you can use all cheddar if you prefer. Please shred your cheese from a block before it melts so much better (and skips the anti-caking agents).
- Blue cheese. A non-negotiable ingredient in a buffalo chicken dip.
- Ranch dressing. I prefer Primal Kitchen Ranch for its cleanest ingredient list, but Lifehouse Homestyle Ranch is a strong option for its lowest sugar content.
- Cooked shredded chicken. If I’m short on time, I like to shred the breast meat from a store-bought Rotisserie chicken. If not, my Instant Pot shredded chicken takes about 20 minutes, and my air fryer chicken breasts are even quicker (under ten minutes!).
- Hot sauce. Frank’s Red Hot is the most authentic, but I’ve successfully made this with Louisiana Hot Sauce and Crystal Hot Sauce. If you want this super mild, I really enjoyed it when I tested it with Texas Pete (a little sweeter, too).
How to make buffalo chicken dip
First, combine. Add all the ingredients to a slow cooker.
Second, cook. Mix everything, then cook on high for one hour.
Third, assemble. Taste and adjust if needed. Transfer to a bowl and serve hot with extra blue cheese crumbles.
Alternative cooking methods
I grew up enjoying slow cooker buffalo chicken dip, but I’ve since tested it in the oven and the air fryer, so you have options.
Oven method: Mix everything well, then transfer it to a 9 x 13-inch baking dish or a 9 x 9-inch square pan. Bake at 350°F for about 20 minutes, or until the mixture starts to bubble.
Air fryer method: Lightly grease an 8 x 8-inch cake or square pan (depending on your air fryer’s size) and transfer the mixture into it. Air fry at 350°F for 8 minutes, stir, then cook for another 5 minutes.
Arman’s recipe tips
- Full-fat or nothing. I’ve already lightened the dip by omitting the cream cheese, so please don’t use low-fat cottage cheese or cheddar. The dip just won’t be the same.
- Room temperature ingredients. I find that using room temperature cottage cheese and shredded cheese ensures the mixture mixes evenly and prevents clumping.
- Shred the chicken very well. No one wants clumps of chicken when dipping. You want the dip to be cohesive and scoopable.
- Adjust the heat. Some hot sauces actually become spicier the longer it cooks. If you notice your dip is too spicy, you can stir through extra cheddar cheese or even a pat of butter.
Make ahead and storage
To store: Leftover chicken dip will keep well in the fridge, covered, for up to five days.
To reheat: I find microwaving portions of the dip is the best option. Alternatively, reheat in the oven at 350°F for about two tablespoons of milk until warm.
Make ahead: You can prepare this dip ahead of time if you plan to bake in the oven or air-fry (not in the slow cooker). Mix everything together, cover, and refrigerate for up to 48 hours. Before baking, bring it to room temperature for about 45 minutes, then bake until golden and bubbly.
✅ Nutrition reviewed
“This buffalo chicken dip is a higher protein and lower fat option than traditional buffalo dips. Replacing the cream cheese with cottage cheese cuts out a significant amount of saturated fats while adding an impressive 28 grams of protein.” – Felicia Newell, MScAHN, RD, CPT.
Healthy Buffalo Chicken Dip
Equipment
Ingredients
- 1 cup whipped cottage cheese full-fat
- 1/2 cup Cheddar cheese or a mix of cheddar and Pepper Jack
- 1/2 cup blue cheese crumbles
- 1/2 cup Buffalo sauce
- 1/3 cup Ranch dressing
- 2 cups shredded chicken * See notes
Instructions
- In a slow cooker, add the whipped cottage cheese, cheddar cheese, blue cheese crumbles, buffalo sauce, ranch dressing, and shredded chicken.
- Give everything a good mix, ensuring the chicken is completely folded through.
- Cook on high for one hour or low for two hours.
- Give everything a good mix and taste. Add more blue cheese if needed. Transfer to a bowl, sprinkle with more blue cheese, and serve with celery and crackers.
Notes
- Serving size: 1/3 cup of the dip.
- Air fryer/oven method: See my alternative cooking methods above.
- Tips: See my recipe tips above for making the best buffalo chicken dip.
- Leftovers: Keep in the fridge, covered, for up to 5 days.
