Creamy Baked Buffalo Chicken Dip with Fresh 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 Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Baked Buffalo Chicken Dip with Fresh Veggies

Enjoy a warm, tangy buffalo chicken dip that's both creamy and spicy, baked to perfection and served with crisp, fresh veggies. This satisfying dish features tender chicken blended with a lighter version of cream cheese and nonfat Greek yogurt, complimented by a zing of hot sauce and blue cheese. Perfect for a comforting meal or a hearty snack that doesn't compromise on flavor or nutritional balance.

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NUTRITION

402kcal
Protein
48.8g
Fat
14.3g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Reduced-Fat Cream Cheese

1/4 cup Nonfat Greek Yogurt

2 tbsp Hot Sauce

1 tbsp Blue Cheese Crumbles

1 cup Celery Sticks

1 medium Carrot

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small pot, poach the chicken breast until fully cooked, then allow it to cool and shred it into bite-sized pieces.

  • 3

    In a mixing bowl, combine the shredded chicken, reduced-fat cream cheese, nonfat Greek yogurt, hot sauce, blue cheese crumbles, and garlic powder. Season with salt and pepper.

  • 4

    Transfer the mixture to an oven-safe baking dish, smoothing out the top evenly.

  • 5

    Bake in the preheated oven for 15-20 minutes, until the dip is heated through and slightly bubbly.

  • 6

    While the dip bakes, wash and cut celery into sticks and peel and slice the carrot into sticks.

  • 7

    Remove the dip from the oven and serve warm with the fresh veggie sticks for dipping.

Creamy Baked Buffalo Chicken Dip with Fresh 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 Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Baked Buffalo Chicken Dip with Fresh Veggies

Enjoy a warm, tangy buffalo chicken dip that's both creamy and spicy, baked to perfection and served with crisp, fresh veggies. This satisfying dish features tender chicken blended with a lighter version of cream cheese and nonfat Greek yogurt, complimented by a zing of hot sauce and blue cheese. Perfect for a comforting meal or a hearty snack that doesn't compromise on flavor or nutritional balance.

NUTRITION

402kcal
Protein
48.8g
Fat
14.3g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Reduced-Fat Cream Cheese

1/4 cup Nonfat Greek Yogurt

2 tbsp Hot Sauce

1 tbsp Blue Cheese Crumbles

1 cup Celery Sticks

1 medium Carrot

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small pot, poach the chicken breast until fully cooked, then allow it to cool and shred it into bite-sized pieces.

  • 3

    In a mixing bowl, combine the shredded chicken, reduced-fat cream cheese, nonfat Greek yogurt, hot sauce, blue cheese crumbles, and garlic powder. Season with salt and pepper.

  • 4

    Transfer the mixture to an oven-safe baking dish, smoothing out the top evenly.

  • 5

    Bake in the preheated oven for 15-20 minutes, until the dip is heated through and slightly bubbly.

  • 6

    While the dip bakes, wash and cut celery into sticks and peel and slice the carrot into sticks.

  • 7

    Remove the dip from the oven and serve warm with the fresh veggie sticks for dipping.