Creamy Baked Buffalo Chicken Dip with Crunchy Fresh Vegetables

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

Creamy Baked Buffalo Chicken Dip with Crunchy Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Baked Buffalo Chicken Dip with Crunchy Fresh Vegetables

A warm, creamy buffalo chicken dip baked to perfection and paired with a medley of crisp, fresh vegetables for dipping. The tangy heat of buffalo sauce melds seamlessly with shredded chicken, a blend of reduced-fat cream cheese, Greek yogurt, and a hint of cheddar, creating a satisfying and balanced dish that's perfect for any meal.

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NUTRITION

410kcal
Protein
51.1g
Fat
12.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked, shredded)

1 oz Reduced-Fat Cream Cheese

1/2 cup Nonfat Greek Yogurt

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1 tbsp Buffalo Hot Sauce

1 medium Carrot

2 Celery Stalks

1/2 cup chopped Red Bell Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, combine the shredded chicken, reduced-fat cream cheese, nonfat Greek yogurt, shredded reduced-fat cheddar cheese, and buffalo hot sauce. Mix thoroughly until smooth and well blended.

  • 3

    Transfer the mixture to an oven-safe baking dish and smooth out the top.

  • 4

    Bake in the preheated oven for 15-20 minutes, or until the dip is heated through and the edges begin to bubble.

  • 5

    While the dip is baking, prepare your fresh vegetables by peeling and cutting the carrot into sticks, and washing and cutting the celery and red bell pepper into bite-sized pieces.

  • 6

    Remove the dip from the oven and allow it to cool slightly before serving.

  • 7

    Serve the warm, creamy buffalo chicken dip with the prepared crunchy fresh vegetables for dipping.

Creamy Baked Buffalo Chicken Dip with Crunchy Fresh Vegetables

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

Creamy Baked Buffalo Chicken Dip with Crunchy Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Baked Buffalo Chicken Dip with Crunchy Fresh Vegetables

A warm, creamy buffalo chicken dip baked to perfection and paired with a medley of crisp, fresh vegetables for dipping. The tangy heat of buffalo sauce melds seamlessly with shredded chicken, a blend of reduced-fat cream cheese, Greek yogurt, and a hint of cheddar, creating a satisfying and balanced dish that's perfect for any meal.

NUTRITION

410kcal
Protein
51.1g
Fat
12.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked, shredded)

1 oz Reduced-Fat Cream Cheese

1/2 cup Nonfat Greek Yogurt

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1 tbsp Buffalo Hot Sauce

1 medium Carrot

2 Celery Stalks

1/2 cup chopped Red Bell Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, combine the shredded chicken, reduced-fat cream cheese, nonfat Greek yogurt, shredded reduced-fat cheddar cheese, and buffalo hot sauce. Mix thoroughly until smooth and well blended.

  • 3

    Transfer the mixture to an oven-safe baking dish and smooth out the top.

  • 4

    Bake in the preheated oven for 15-20 minutes, or until the dip is heated through and the edges begin to bubble.

  • 5

    While the dip is baking, prepare your fresh vegetables by peeling and cutting the carrot into sticks, and washing and cutting the celery and red bell pepper into bite-sized pieces.

  • 6

    Remove the dip from the oven and allow it to cool slightly before serving.

  • 7

    Serve the warm, creamy buffalo chicken dip with the prepared crunchy fresh vegetables for dipping.