The Super Bowl is this weekend, but I’m still in need of some quick and easy appetizers. I’ve been scouring the internet for the tasty options, but unfortunately, most of them aren’t the healthiest. That’s why I was so excited to come across a recipe for high-protein buffalo chicken dip.
Buffalo chicken dip is one of my favorite game-day eats, but I’m picky — it has to taste good! Luckily, this recipe from Lauren Twigg (who runs the TikTok account Nutrition At Its Roots) ticked all my boxes for a creamy, spicy, and flavorful dip. And I loved how easy it was to mix up and bake. (I did have some modifications I would use for next time, but more on that later.)
How To Make High-Protein Buffalo Chicken Dip
To recreate Twigg’s high-protein buffalo chicken dip, here’s what you’ll need:
- 2 cups of cooked and shredded chicken
- ½ cup of cottage cheese, 2 percent milk fat
- 1 cup of Greek Yogurt, 2 percent fat
- ½ cup of Frank’s Red Hot Buffalo Sauce (or your favorite cayenne pepper hot sauce)
- 1 teaspoon of paprika
- ½ teaspoon of black pepper
- Shredded cheddar cheese or a Mexican blend (as much as you decide)
If I were to serve this for the Super Bowl, I would likely use freshly cooked and shredded chicken. However, I did not want to go through the process of boiling chicken on this particular day, so I simply used canned chicken (which Twiggs says you can do!).
The rest was incredibly easy. I preheated the oven to 350 degrees Fahrenheit, greased a shallow baking dish, and mixed all the ingredients besides the cheese in a bowl. I poured the mix into the baking sheet and topped it with shredded cheese. Then, I popped it in the oven for 20 minutes.
It smelled delicious coming out of the oven, and it took a lot of willpower not to dig in immediately. When it finally cooled down, I spooned some of the dip onto a romaine lettuce leaf and crunched away. It was delicious — and spicy!
Better yet, this buffalo chicken dip kept me full for hours. The combination of four high-protein ingredients — chicken, cottage cheese, Greek yogurt, and cheddar cheese — made me feel very satiated.
The final verdict? I plan to make this on Sunday, but I’ll likely add a few more dollops of Greek yogurt and more cheese to dampen the spice level. And if I were to make it with canned chicken again, I’d take more time to properly drain the chicken. The excess liquid made the dip a little too soupy.
Cheers, and happy game day!
