YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Dip Bake
Tender shredded chicken folded into a tangy Greek yogurt buffalo sauce and baked until bubbly, served with crisp celery and roasted cauliflower for a satisfying crunch.
INGREDIENTS
4 oz cooked shredded chicken breast
0.5 cup non-fat plain Greek yogurt
1 oz Neufchatel cheese
2 tbsp buffalo hot sauce
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp shredded cheddar cheese
1 cup cauliflower florets
2 medium celery stalks
0.5 tsp extra virgin olive oil
PREPARATION
Preheat oven to 400°F. Toss cauliflower florets with olive oil and the sea salt, then roast on a baking sheet for 15-20 minutes until tender.
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, softened Neufchatel cheese, buffalo sauce, garlic powder, onion powder, and black pepper until well incorporated.
Transfer the chicken mixture to a small oven-safe ramekin or baking dish and sprinkle the shredded cheddar cheese evenly over the top.
Place the dish in the oven alongside the cauliflower and bake for 10-12 minutes until the cheese is melted and the dip is heated through.
Slice the celery stalks into sticks.
Serve the warm buffalo chicken bake immediately with the roasted cauliflower and fresh celery sticks for dipping.