YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Dip Bake
Tender shredded chicken and crisp celery baked in a velvety buffalo-yogurt sauce, topped with a bubbly layer of melted sharp cheddar.
INGREDIENTS
4 oz chicken breast
0.5 cup Greek yogurt
2 tbsp buffalo sauce
0.5 oz sharp cheddar cheese
1 cup cauliflower florets
0.5 cup celery
0.5 tbsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp green onions
PREPARATION
Preheat your oven to 375°F.
Finely chop the cauliflower florets and dice the celery into small pieces.
Heat the olive oil in a skillet over medium heat and sauté the cauliflower and celery for 5 minutes until slightly softened.
In a mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, buffalo sauce, garlic powder, sea salt, and black pepper.
Fold the sautéed vegetables into the chicken mixture until thoroughly combined.
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
Sprinkle the shredded sharp cheddar cheese over the top of the dip.
Bake for 15-18 minutes until the cheese is golden and the sauce is bubbling at the edges.
Garnish with sliced green onions and serve warm.