Ingredients
Scale
- 2 Cups Boneless Skinless Chicken Breast, shredded (~ 3/4 lb chicken)
- 1/2 Cup Franks Original Hot Sauce
- 1/3 Cup Onion (Diced or sliced fajita style)
- 1/2 Tbsp Minced Garlic
- 1/2 Tsp Black Pepper
- 3/4 Cup Cottage Cheese (4%; whipped or blended if desired)
- 1/2 Cup Greek Yogurt (Plain)
- 1/4 Cup Cheddar Cheese (Optional)
- Paprika (For garnish)
Instructions
- Cook the Chicken:
- For Instant Pot: Place the chicken in the Instant Pot with 1 cup of water. Seal and cook on high pressure for 15 minutes. Let it naturally release for 5 minutes, then shred.
- For Crock Pot: Add chicken and a splash of hot sauce. Cook on low for 6-8 hours or high for 3-4 hours until easily shredded.
- For Oven: Preheat to 375°F. Bake the chicken covered in a baking dish for 25-30 minutes, then shred.
- For Rotisserie Chicken: Shred the meat from a store-bought rotisserie chicken.
- Mix Ingredients: In a bowl, combine shredded chicken, hot sauce, onion, garlic, and black pepper. Stir until mixed.
- Add Dairy Ingredients: Fold in the cottage cheese and Greek yogurt until well combined.
- Optional Cheddar Cheese: Mix in the cheddar cheese if desired.
- Bake: Transfer to an oven-safe dish and bake at 350°F for 20-25 minutes until bubbly.
- Garnish and Serve: Let cool slightly, garnish with paprika, and serve with veggies, crackers, or tortilla chips.
Notes
This dip can be made ahead of time and stored in the refrigerator. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg