Ingredients
Scale
- 2 cups cottage cheese
- 2 tablespoons cream cheese, softened
- 1¼ cups shredded cheddar cheese, divided
- 2 teaspoons taco seasoning, optional, but recommended
- 1 teaspoon garlic powder
- ¼ cup hot sauce
- 1 pound cooked chicken breasts, shredded
- spring onions, sliced, for garnish
Instructions
- Preheat your oven to 400˚F and prepare a 9×9 baking dish.
- In a blender, blend the cottage cheese until smooth (an immersion blender works too).
- In a large bowl, combine the blended cottage cheese, cream cheese, half of the shredded cheddar, taco seasoning, garlic powder, and hot sauce. Mix well. Then add in the cooked shredded chicken.
- Transfer the mixture to the baking dish, top with the remaining shredded cheddar, and bake for 15-20 minutes until hot and bubbly.
- Remove from the oven, let stand briefly, garnish with sliced spring onions, and serve.
Notes
Adjust the hot sauce to taste for desired spiciness.
You can substitute shredded chicken with rotisserie chicken for quicker prep.
This dip can be made ahead and stored in the fridge before baking.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.