Ingredients:

  • 16 oz Low-fat cottage cheese (2% fat)
  • 0.5 cup Non-fat plain Greek yogurt
  • 0.5 cup Low-fat shredded mozzarella, divided
  • 1 oz Light blue cheese crumbles
  • 1 lb Boneless, skinless chicken breast, cooked and shredded
  • 0.5 tsp Garlic powder
  • 0.5 tsp Onion powder
  • 0.5 cup Cayenne pepper hot sauce
  • 1 tbsp Ranch seasoning mix (dry)
  • 1 tsp White vinegar

Instructions:

  1. Place the 16 oz of cottage cheese and 0.5 cup of Greek yogurt into your blender. Pulse on high for about 45 to 60 seconds until the mixture is completely smooth and looks like heavy cream.
  2. Pour the blended mixture into a large mixing bowl. Add the 0.5 cup of cayenne pepper hot sauce, 1 tsp of white vinegar, 0.5 tsp garlic powder, 0.5 tsp onion powder, and 1 tbsp of dry ranch seasoning. Whisk vigorously until the sauce is a uniform, vibrant orange color.
  3. Fold in the 1 lb of shredded chicken breast and 1 oz of light blue cheese crumbles. Ensure the chicken is fully coated in the sauce so every bite is packed with flavor.
  4. Stir in half of your shredded mozzarella (0.25 cup). This ensures you have cheesy strands throughout the entire dip, not just on the very top.
  5. Transfer the mixture into your baking dish. Spread it out evenly with a spatula, making sure to hit the corners. Bake at 350°F (180°C) for 15 minutes until the edges start to sizzle and the center is warm.
  6. Remove the dish from the oven and sprinkle the remaining 0.25 cup of mozzarella over the top. Return it to the oven for another 5 minutes until the cheese has melted and formed a golden, bubbling crust.
  7. Let the dip sit for about 3 minutes before serving. This allows the sauce to thicken slightly and ensures you don't burn your tongue on the first bite.
  8. Serve immediately while the cheese is stretchy and the aroma of vinegar and spice fills the room.