YOUR SOLIN GENERATED RECIPE
Creamy Baked Buffalo Chicken Dip with Fresh Crispy Veggies
Enjoy this luscious, tangy buffalo chicken dip that pairs perfectly with fresh, crunchy veggies. The dip is baked to bubbly perfection with a creamy blend of light cream cheese and non-fat Greek yogurt, folded together with tender chicken breast and zesty buffalo sauce. A sprinkle of low-fat cheddar adds a satisfying finish, making this dish a must-have for any meal.
INGREDIENTS
4 oz Chicken Breast
2 oz Light Cream Cheese
1/4 cup Non-Fat Greek Yogurt
2 tbsp Buffalo Sauce
1/4 cup Low-Fat Shredded Cheddar Cheese
1/4 cup Extra Low-Fat Shredded Cheddar Cheese
1/2 tsp Ranch Seasoning
1 serving Fresh Crispy Veggies (mixed celery, carrots, bell peppers)
PREPARATION
Preheat your oven to 350°F.
In a bowl, finely shred or dice the cooked chicken breast.
In a separate bowl, combine the light cream cheese, non-fat Greek yogurt, and buffalo sauce until smooth.
Mix in the shredded chicken evenly along with the ranch seasoning.
Fold in the low-fat shredded cheddar cheese and transfer the mixture into a small, oven-safe baking dish.
Bake for 18-20 minutes until the dip is bubbly and lightly browned on top.
Remove from the oven and sprinkle the extra low-fat shredded cheddar cheese on top, allowing it to melt for a couple of minutes.
Serve the warm dip with a side of fresh, crispy mixed veggies for dipping.