Creamy Baked Buffalo Chicken Dip with Fresh Crunchy 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 Fresh Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Baked Buffalo Chicken Dip with Fresh Crunchy Vegetables

Enjoy a warm, creamy, and spicy buffalo chicken dip baked to perfection, paired with crisp, fresh vegetables for dipping. This satisfying dish balances tender chicken, tangy buffalo sauce, and a light creaminess from reduced-fat cheeses and Greek yogurt, ideal for any meal of the day.

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NUTRITION

451kcal
Protein
51.6g
Fat
14.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Reduced Fat Cream Cheese

1/4 cup Non-Fat Plain Greek Yogurt

2 tbsp Buffalo Sauce

1/4 cup Reduced Fat Shredded Cheddar Cheese

1 Celery Stalk

1 medium Carrot

1/2 tsp Garlic Powder

1/2 tsp Paprika

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast by either boiling or baking until fully cooked. Once cooled, shred the chicken finely.

  • 3

    In a mixing bowl, combine the reduced fat cream cheese, non-fat Greek yogurt, buffalo sauce, garlic powder, and paprika until smooth.

  • 4

    Fold in the shredded chicken and half of the shredded cheddar cheese to the creamy mixture.

  • 5

    Transfer the mixture into an oven-safe dish, sprinkle the remaining cheddar cheese on top, and place in the oven.

  • 6

    Bake for about 15-20 minutes until the dip is bubbly and the cheese on top is lightly golden.

  • 7

    Meanwhile, wash and prepare the celery and carrot by cutting them into crunchy sticks.

  • 8

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

Creamy Baked Buffalo Chicken Dip with Fresh Crunchy 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 Fresh Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Baked Buffalo Chicken Dip with Fresh Crunchy Vegetables

Enjoy a warm, creamy, and spicy buffalo chicken dip baked to perfection, paired with crisp, fresh vegetables for dipping. This satisfying dish balances tender chicken, tangy buffalo sauce, and a light creaminess from reduced-fat cheeses and Greek yogurt, ideal for any meal of the day.

NUTRITION

451kcal
Protein
51.6g
Fat
14.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Reduced Fat Cream Cheese

1/4 cup Non-Fat Plain Greek Yogurt

2 tbsp Buffalo Sauce

1/4 cup Reduced Fat Shredded Cheddar Cheese

1 Celery Stalk

1 medium Carrot

1/2 tsp Garlic Powder

1/2 tsp Paprika

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast by either boiling or baking until fully cooked. Once cooled, shred the chicken finely.

  • 3

    In a mixing bowl, combine the reduced fat cream cheese, non-fat Greek yogurt, buffalo sauce, garlic powder, and paprika until smooth.

  • 4

    Fold in the shredded chicken and half of the shredded cheddar cheese to the creamy mixture.

  • 5

    Transfer the mixture into an oven-safe dish, sprinkle the remaining cheddar cheese on top, and place in the oven.

  • 6

    Bake for about 15-20 minutes until the dip is bubbly and the cheese on top is lightly golden.

  • 7

    Meanwhile, wash and prepare the celery and carrot by cutting them into crunchy sticks.

  • 8

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