Creamy Greek Yogurt Buffalo Chicken Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Buffalo Chicken Dip

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Buffalo Chicken Dip

A vibrant and hearty dip combining tender, shredded chicken with a creamy blend of Greek yogurt and reduced-fat cream cheese, all elevated with tangy buffalo sauce and a hint of garlic and onion. Perfect as a versatile meal for breakfast, lunch, or dinner, this dip offers a satisfying kick of flavor without compromising on nutrition.

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NUTRITION

407kcal
Protein
51.3g
Fat
17g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded Chicken Breast

1/2 cup Plain Nonfat Greek Yogurt

2 oz Reduced-Fat Cream Cheese

2 tbsp Buffalo Sauce

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

Salt and Black Pepper to taste

Optional: 2 tbsp chopped Green Onions

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PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to serve it warm or prepare it straight from the fridge for a cold dip.

  • 2

    In a medium bowl, combine shredded cooked chicken, Greek yogurt, and reduced-fat cream cheese. Mix well until the mixture is creamy and uniform.

  • 3

    Stir in the buffalo sauce along with garlic powder, onion powder, salt, and black pepper. Adjust seasoning according to taste.

  • 4

    Transfer the mixture into an oven-safe dish if you prefer a baked version.

  • 5

    For a baked dip, heat in the oven for about 10-12 minutes until warmed through and slightly bubbly on top. Alternatively, serve chilled.

  • 6

    Garnish with chopped green onions if desired and serve with fresh vegetable sticks or whole grain crackers.

Creamy Greek Yogurt Buffalo Chicken Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Buffalo Chicken Dip

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Buffalo Chicken Dip

A vibrant and hearty dip combining tender, shredded chicken with a creamy blend of Greek yogurt and reduced-fat cream cheese, all elevated with tangy buffalo sauce and a hint of garlic and onion. Perfect as a versatile meal for breakfast, lunch, or dinner, this dip offers a satisfying kick of flavor without compromising on nutrition.

NUTRITION

407kcal
Protein
51.3g
Fat
17g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded Chicken Breast

1/2 cup Plain Nonfat Greek Yogurt

2 oz Reduced-Fat Cream Cheese

2 tbsp Buffalo Sauce

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

Salt and Black Pepper to taste

Optional: 2 tbsp chopped Green Onions

PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to serve it warm or prepare it straight from the fridge for a cold dip.

  • 2

    In a medium bowl, combine shredded cooked chicken, Greek yogurt, and reduced-fat cream cheese. Mix well until the mixture is creamy and uniform.

  • 3

    Stir in the buffalo sauce along with garlic powder, onion powder, salt, and black pepper. Adjust seasoning according to taste.

  • 4

    Transfer the mixture into an oven-safe dish if you prefer a baked version.

  • 5

    For a baked dip, heat in the oven for about 10-12 minutes until warmed through and slightly bubbly on top. Alternatively, serve chilled.

  • 6

    Garnish with chopped green onions if desired and serve with fresh vegetable sticks or whole grain crackers.