YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Dip with Fresh Vegetable Sticks
Savor the tangy, creamy kick of buffalo-spiced chicken paired with a lighter-than-ever creamy base, perfectly complemented by crisp, fresh vegetables. This dish delivers bold flavors with a balanced nutritional profile, making it a satisfying choice any time of day.
INGREDIENTS
3 oz Chicken Breast
1/2 cup Nonfat Greek Yogurt
2 oz Light Cream Cheese
2 tbsp Buffalo Sauce
0.5 oz Shredded Cheddar Cheese
1 medium Carrot (cut into sticks)
1 Celery Stalk (cut into sticks)
1 cup Cucumber slices
PREPARATION
Preheat the oven to 375°F.
Poach or bake the chicken breast until fully cooked, then shred it using two forks.
In a mixing bowl, combine the shredded chicken, nonfat Greek yogurt, light cream cheese, and buffalo sauce until smooth and well mixed.
Stir in the shredded cheddar cheese, ensuring an even distribution for a flavorful finish.
Transfer the mixture into an oven-safe dish and bake for about 12-15 minutes until the dip is heated through and the cheese is slightly melted on top.
Meanwhile, prepare fresh vegetable sticks by slicing a carrot into sticks, cutting a celery stalk, and slicing a cucumber.
Serve the warm, creamy buffalo chicken dip with the fresh vegetable sticks for dipping.