Creamy Baked Buffalo Chicken Dip with Crisp Veggies

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

Creamy Baked Buffalo Chicken Dip with Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Baked Buffalo Chicken Dip with Crisp Veggies

A zesty, creamy buffalo chicken dip perfect for any meal. This warm, baked delicacy features tender chicken, a blend of low-fat cream cheese and Greek yogurt, all accented with a kick of hot sauce and melted cheddar, and served alongside crisp veggie sticks for a satisfying crunch.

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NUTRITION

403kcal
Protein
44.6g
Fat
17.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 ounces Low-Fat Cream Cheese

1/4 cup Plain Non-Fat Greek Yogurt

1/4 cup Shredded Cheddar Cheese

1 tablespoon Hot Sauce

1 teaspoon Ranch Seasoning Mix

1 medium Celery Sticks

1 medium Carrot Sticks

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a medium bowl, mix together the low-fat cream cheese, non-fat Greek yogurt, hot sauce, and ranch seasoning until smooth.

  • 3

    Fold in the shredded cheddar cheese and chopped cooked chicken breast.

  • 4

    Transfer the mixture into a small, oven-safe dish, spreading it evenly.

  • 5

    Bake in the preheated oven for 15-20 minutes, or until the dip is bubbly and lightly golden around the edges.

  • 6

    While baking, prepare crisp veggie sticks by slicing the celery and carrot.

  • 7

    Remove the dip from the oven and let it cool for a few minutes before serving alongside the veggie sticks.

Creamy Baked Buffalo Chicken Dip with Crisp Veggies

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

Creamy Baked Buffalo Chicken Dip with Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Baked Buffalo Chicken Dip with Crisp Veggies

A zesty, creamy buffalo chicken dip perfect for any meal. This warm, baked delicacy features tender chicken, a blend of low-fat cream cheese and Greek yogurt, all accented with a kick of hot sauce and melted cheddar, and served alongside crisp veggie sticks for a satisfying crunch.

NUTRITION

403kcal
Protein
44.6g
Fat
17.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 ounces Low-Fat Cream Cheese

1/4 cup Plain Non-Fat Greek Yogurt

1/4 cup Shredded Cheddar Cheese

1 tablespoon Hot Sauce

1 teaspoon Ranch Seasoning Mix

1 medium Celery Sticks

1 medium Carrot Sticks

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a medium bowl, mix together the low-fat cream cheese, non-fat Greek yogurt, hot sauce, and ranch seasoning until smooth.

  • 3

    Fold in the shredded cheddar cheese and chopped cooked chicken breast.

  • 4

    Transfer the mixture into a small, oven-safe dish, spreading it evenly.

  • 5

    Bake in the preheated oven for 15-20 minutes, or until the dip is bubbly and lightly golden around the edges.

  • 6

    While baking, prepare crisp veggie sticks by slicing the celery and carrot.

  • 7

    Remove the dip from the oven and let it cool for a few minutes before serving alongside the veggie sticks.