Game-Day Dip

Serve it up hot with crisp celery sticks to keep things ultra-lean or pile it onto pita bread if you are not watching your carbs!

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4-6 servings

Ingredients
For the Dip Base

• Chicken: 2 cups shredded rotisserie chicken (skin removed, breast meat preferred for leanest profile).
• Cottage Cheese: 1 cup 2% or non-fat cottage cheese (the secret to the
creamy texture).
• Blue Cheese: 3 tbsp crumbled blue cheese (adds that authentic buffalo wings tang).
• Buffalo Sauce: 1/3 cup of your favorite buffalo wing sauce (like Frank’s RedHot).
• Seasonings: 1/2 tsp garlic powder,
1/2 tsp onion powder, and a pinch of black pepper.

For the Dippers

• Low-Carb Option: 2 bunches of celery hearts,
cut into 3-inch sturdy sticks.
• Classic Option: 2-3 whole pita breads, cut into triangles and toasted into chips.

STEP-BY-STEP DIRECTIONS

1. Purée the Cheese Base: Add cottage cheese, blue cheese, garlic and onion powder to a blender. Blend on high for 30–45 seconds until completely smooth and it resembles a thick, creamy ricotta. No curds should remain.
2. Sauce the Base: Pour the blended cheese mixture into a medium mixing bowl. Whisk in the buffalo sauce until the mixture turns a uniform, bright orange color.
3. Fold in the Chicken: Add the shredded rotisserie chicken to the bowl. Stir well with a spatula until every shred of chicken is thoroughly coated in the buffalo cheese sauce.
4. Bake to Bubble: Transfer the mixture into an oven-safe baking dish. Bake at 375°F for 15 minutes, or until the edges are bubbling and the center is hot. (Alternatively, microwave in a microwave-safe bowl for 2–3 minutes, stirring halfway through).
5. Serve: Garnish with an extra pinch of blue cheese crumbles or chopped green onions if desired. Surround the hot dish with cold celery sticks and/or warm pita triangles.