Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion, finely diced
- 2 cups cooked & shredded chicken
- Kosher salt and pepper, to taste
- 1/2 cup Greek yogurt
- 3/4 cup cottage cheese
- 1/4-1/3 cup Frank’s hot sauce or hot sauce of choice, or to taste
- 1 cup shredded cheddar cheese, divided
- 1/4 cup crumbled blue cheese
To Serve
- Cucumber sticks
- Carrot sticks
- Celery sticks
- Pita chips
Instructions
- Preheat and Sauté Onions: Preheat your oven to 400°F. In a pan over medium-high heat, warm 1 tablespoon of olive oil. Add the finely diced sweet onion and sauté for 6-7 minutes until soft and golden.
- Add Chicken and Season: Add the cooked and shredded chicken to the pan. Season with kosher salt and pepper to taste. Stir to combine and remove from heat.
- Mix Ingredients: In a mixing bowl, combine the chicken and onion mixture with Greek yogurt, cottage cheese, Frank’s hot sauce (or your preferred hot sauce), and two-thirds of the shredded cheddar cheese. Mix thoroughly until the mixture is smooth and evenly combined.
- Transfer and Bake: Transfer the mixed dip into a small ovenproof dish. Sprinkle the remaining cheddar cheese evenly over the top. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
- Finish and Serve: Remove the dip from the oven and sprinkle with crumbled blue cheese just before serving. Serve warm with cucumber, carrot, and celery sticks or pita chips for dipping.
Notes
- For a smoother, creamier texture, blend the cottage cheese before mixing it into the dip.
- Cooking the shredded chicken with the onions adds extra depth of flavor to the dip.
- Adjust the amount of hot sauce to control the spice level; start with less if you prefer milder flavors.
- Store any leftovers in the refrigerator for up to 4 days; this dip is not freezer-friendly.
- Reheat leftover dip in the oven or microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
