Directions

1. Preheat the oven to 350 F.
2. In a large bowl, mix the shredded rotisserie chicken, garlic powder, black pepper, and buffalo wing sauce together until the chicken is thoroughly coated in sauce. Set aside.
3. In a blender, combine Belfonte Cottage Cheese, Belfonte Sour Cream, Belfonte Half and Half, and salt. Blend on high for 1-2 minutes until smooth and creamy.
4. Pour the cottage cheese mixture into the bowl with the buffalo chicken. Add one cup of cheddar cheese, then stir to combine all ingredients.
5. Transfer the dip to an oven-safe baking dish. Sprinkle remaining cheddar cheese over the top of the dip, then cover the dish with foil. Bake the dip for 15 minutes, then carefully remove the foil and bake for another 10 minutes.
6. Sprinkle green onions over the dip before serving. Serve warm with tortilla chips, celery sticks, and carrot sticks.

Notes:

• Refrigerate leftovers for up to four days in an airtight container.
• To reheat, transfer dip to an oven-safe dish and reheat in the oven at 300 F for 15-20 minutes, stirring the dip halfway through, until it is heated through.
• Freeze leftovers for up to two months, but note: cottage cheese does not freeze well, and reheated frozen leftovers could have a different consistency and taste from the original. If you do freeze leftovers, we recommend freezing the dip before baking it. We don’t recommend freezing leftover baked dip.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10–12 (makes 5½ cups)