Warm pizza dip is hard to stop eating, and this version is built to be dinner. The base is cottage cheese blended with white beans until it’s completely smooth (you won’t find a single bean), with shredded rotisserie chicken folded in. Marinara and mozzarella go on top, and the dish bakes until the edges bubble and the cheese turns golden in spots. Serve it warm with a pile of crunchy vegetables, chips or crusty sourdough.
Why This Works
Cottage cheese and chicken carry most of the protein in each serving. The white beans add fiber and give the base a thick, creamy texture once they’re blended. Scoop it up with vegetables for more fiber and a nice crunch.
Protein Pizza Dip
Serves 2
For the base
1 cup cottage cheese
3/4 cup cannellini beans, drained and rinsed (about half a can)
1 cup shredded rotisserie chicken (or pepperoni, sausage, your favorite pizza protein
1 tsp Italian seasoning
For the topping
1/2 cup marinara
1/2 cup shredded mozzarella
Optional: sliced mushrooms, diced bell pepper, or sliced olives
For dipping
Bell pepper strips, cucumber slices, and snap peas, tortilla chips, crusty sourdough
Instructions
Preheat your oven to 400°F.
Add the cottage cheese and beans to a blender or food processor and blend until completely smooth, about a minute.
Stir in the chicken and Italian seasoning, then spread the mixture into a small baking dish.
Spoon the marinara over the top, sprinkle on the mozzarella, and add any toppings you like.
Bake for 15 minutes, until the edges are bubbling.
If you want golden, crispy cheese, switch to broil for 1 to 2 minutes and keep a close eye on it.
Let it rest a few minutes so it sets up, then serve with your dippers.
Thrive Tip
Pairing protein and fiber in the same meal can help keep your blood sugar steadier, since both slow digestion down. In this recipe, the dippers do a lot of that work. If you usually grab chips or crackers with a warm dip, stack a small habit onto your grocery run: wash and slice your peppers and snap peas as soon as you get home, so the veggie option is just as easy to reach for.
How to Serve It
As a girl dinner with a big pile of raw veggies
Spread onto a toasted high-fiber wrap
Packed in a container with veggies for lunch the next day
Make It Your Own
No blender? Mash the beans with a fork until very smooth before stirring everything together. It’ll be a little more rustic and still delicious.
Add turkey pepperoni on top for the classic pizza look and a little extra protein.
Swap the cannellini beans for great northern beans.
Go supreme with mushrooms, peppers, red onion, and olives.
Add heat with red pepper flakes or a few slices of jalapeño.
Leftovers keep in the fridge for up to 3 days. Reheat in the microwave until warm.
If you keep a rotisserie chicken and a tub of cottage cheese in the fridge, you’re most of the way to this dinner already. Make a double batch and lunch is covered too.
xo, Lolita