Ingredients
Scale
- 1/2 cup plain Greek yogurt
- 8 ounces cottage cheese
- 1/4 cup Frank’s Red Hot Sauce (more or less to taste)
- 2 cups cooked shredded chicken
- 1/2 packet ranch seasoning
- 1 cup shredded cheese
Instructions
- Preheat oven to 350°F and spray an 8×8 baking dish with coconut oil spray.
- Combine Greek yogurt and cottage cheese in a food processor and blend until smooth.
- Add the cheese mixture, hot sauce, shredded chicken, ranch seasoning, and shredded cheese to the prepared baking dish. Stir until well combined.
- Transfer the mixture evenly into the baking dish.
- Bake for 20–25 minutes, or until hot and bubbly.
- Optional: Broil for 1 minute to lightly crisp the top, watching closely.
- Remove from oven and serve warm. Garnish with green onions or chives if desired.
- Slow Cooker Option: Add all ingredients to a slow cooker and cook on low for 2–3 hours until bubbly.
Notes
- Make Ahead: Can be prepared up to 1 day in advance and baked before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F for about 10 minutes or until warmed through.
- Spice Level: Reduce hot sauce for a mild dip or increase for extra heat.
- Chicken Options: Use rotisserie, grilled, canned, or leftover cooked chicken.
- Serving Ideas: Serve with celery, cucumbers, carrots, tortilla chips, or use as a sandwich or wrap filling.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baked
- Cuisine: American