Creamy Buffalo Chicken Dip with Fresh Vegetables

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

Creamy Buffalo Chicken Dip with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Dip with Fresh Vegetables

Enjoy a vibrant, tangy and satisfying dip featuring tender shredded chicken blended into a creamy mixture of low-fat cream cheese, nonfat Greek yogurt, and a touch of spicy buffalo sauce, all topped with a sprinkle of shredded low-fat cheddar cheese. Paired with crisp celery and carrot sticks, this dish offers a refreshing crunch and zesty flavor balance perfect for any time of day.

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NUTRITION

375kcal
Protein
45.1g
Fat
13.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked, shredded)

2 oz Low-Fat Cream Cheese

1/4 cup Nonfat Greek Yogurt

1 oz Shredded Low-Fat Cheddar Cheese

2 tbsp Buffalo Sauce

1 medium Celery Stalk

1 medium Carrot

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a warm dip, or serve chilled straight from the fridge.

  • 2

    Shred or finely chop the cooked chicken breast and place it in a medium bowl.

  • 3

    Add the low-fat cream cheese and nonfat Greek yogurt to the bowl. Mix thoroughly until the mixture is smooth and creamy.

  • 4

    Stir in the buffalo sauce carefully, ensuring the spicy flavor is evenly distributed throughout the mixture.

  • 5

    Fold in the shredded low-fat cheddar cheese, reserving a small sprinkle for topping if desired.

  • 6

    Transfer the dip to an oven-safe dish if warming. Bake for 10 minutes at 350°F until the cheese melts slightly, or refrigerate for at least 30 minutes for a chilled dip.

  • 7

    Serve the dip with fresh celery and carrot sticks arranged around the dish for a delightful crunchy contrast.

Creamy Buffalo Chicken Dip with Fresh Vegetables

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

Creamy Buffalo Chicken Dip with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Dip with Fresh Vegetables

Enjoy a vibrant, tangy and satisfying dip featuring tender shredded chicken blended into a creamy mixture of low-fat cream cheese, nonfat Greek yogurt, and a touch of spicy buffalo sauce, all topped with a sprinkle of shredded low-fat cheddar cheese. Paired with crisp celery and carrot sticks, this dish offers a refreshing crunch and zesty flavor balance perfect for any time of day.

NUTRITION

375kcal
Protein
45.1g
Fat
13.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked, shredded)

2 oz Low-Fat Cream Cheese

1/4 cup Nonfat Greek Yogurt

1 oz Shredded Low-Fat Cheddar Cheese

2 tbsp Buffalo Sauce

1 medium Celery Stalk

1 medium Carrot

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a warm dip, or serve chilled straight from the fridge.

  • 2

    Shred or finely chop the cooked chicken breast and place it in a medium bowl.

  • 3

    Add the low-fat cream cheese and nonfat Greek yogurt to the bowl. Mix thoroughly until the mixture is smooth and creamy.

  • 4

    Stir in the buffalo sauce carefully, ensuring the spicy flavor is evenly distributed throughout the mixture.

  • 5

    Fold in the shredded low-fat cheddar cheese, reserving a small sprinkle for topping if desired.

  • 6

    Transfer the dip to an oven-safe dish if warming. Bake for 10 minutes at 350°F until the cheese melts slightly, or refrigerate for at least 30 minutes for a chilled dip.

  • 7

    Serve the dip with fresh celery and carrot sticks arranged around the dish for a delightful crunchy contrast.