EBT-Friendly: 100% of ingredients

From Madelaine Rascan

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Creamy, spicy, and packed with protein—this buffalo chicken dip is a game-changer! Made with a velvety cottage cheese base, shredded chicken, and a kick of hot sauce, it’s perfect for meal prep, wraps, or just digging in with celery sticks. High protein, low calorie, and incredibly satisfying.

Ingredients:

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•   300 g chicken breast
•   250 g low fat cottage cheese
•   1 tsp garlic powder
•   1 stalk celery
•   1/4 onion (diced)
•   30 g cheddar (or any cheese, parm would be amazing)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a blender, combine low fat cottage cheese, garlic powder, and hot sauce (as much as you like!). Blend until completely smooth and creamy. Place the sauce in the refrigerator to chill while you prepare the rest.
2. Bring a pot of water to a boil. Add chicken breast and cook until fully cooked through. Remove from water, let cool slightly, then shred using two forks.
3. In a mixing bowl, combine the shredded chicken, chilled cottage cheese sauce, diced onion, and chopped celery. Mix until everything is well combined.
4. Transfer the mixture to a small glass or oven-safe dish. Sprinkle cheddar cheese (or Parmesan) evenly over the top.
5. Place under the broiler for about 2 minutes, watching closely, until the cheese is melted, bubbly, and lightly golden.
6. Remove from the oven. Top with additional hot sauce and sliced green onions if desired. Serve warm with celery sticks, crackers, or as a wrap filling. Enjoy!

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