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 zesty, creamy buffalo chicken dip baked to perfection, paired with crisp, fresh veggies for a delightful crunch. This versatile dish makes a great appetizer or a light dinner, balancing savory flavors with a cooling veggie side.

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NUTRITION

327kcal
Protein
40.3g
Fat
9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Light Cream Cheese

1/4 cup Nonfat Greek Yogurt

2 tbsp Buffalo Sauce

1/8 cup Low-Fat Cheddar Cheese (Shredded)

2 tbsp Green Onions

1 cup Mixed Fresh Veggies (Carrot sticks and Cucumber Slices)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Dice the chicken breast into small, bite-sized pieces. In a bowl, combine the chicken, light cream cheese, nonfat Greek yogurt, and buffalo sauce until thoroughly mixed.

  • 3

    Stir in the shredded low-fat cheddar cheese and chopped green onions, reserving some green onions for garnish if desired.

  • 4

    Spread the chicken mixture evenly in the baking dish. Bake in the preheated oven for 20-25 minutes or until the dip is bubbly and the chicken is cooked through.

  • 5

    While the dip bakes, prepare your fresh veggies by slicing carrots and cucumbers into sticks or rounds.

  • 6

    Once baked, remove the dip from the oven and let it cool slightly. Garnish with additional green onions if desired, and serve warm with the fresh veggies on the side.

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 zesty, creamy buffalo chicken dip baked to perfection, paired with crisp, fresh veggies for a delightful crunch. This versatile dish makes a great appetizer or a light dinner, balancing savory flavors with a cooling veggie side.

NUTRITION

327kcal
Protein
40.3g
Fat
9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Light Cream Cheese

1/4 cup Nonfat Greek Yogurt

2 tbsp Buffalo Sauce

1/8 cup Low-Fat Cheddar Cheese (Shredded)

2 tbsp Green Onions

1 cup Mixed Fresh Veggies (Carrot sticks and Cucumber Slices)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Dice the chicken breast into small, bite-sized pieces. In a bowl, combine the chicken, light cream cheese, nonfat Greek yogurt, and buffalo sauce until thoroughly mixed.

  • 3

    Stir in the shredded low-fat cheddar cheese and chopped green onions, reserving some green onions for garnish if desired.

  • 4

    Spread the chicken mixture evenly in the baking dish. Bake in the preheated oven for 20-25 minutes or until the dip is bubbly and the chicken is cooked through.

  • 5

    While the dip bakes, prepare your fresh veggies by slicing carrots and cucumbers into sticks or rounds.

  • 6

    Once baked, remove the dip from the oven and let it cool slightly. Garnish with additional green onions if desired, and serve warm with the fresh veggies on the side.