NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked chicken breast

0.25 cup nonfat Greek yogurt

0.5 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

0.5 oz shredded sharp cheddar cheese

2 stalk celery

1 medium carrot

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, combine the nonfat Greek yogurt, softened Neufchatel cheese, buffalo hot sauce, garlic powder, onion powder, sea salt, and black pepper, whisking until the base is smooth and creamy.

• 3

  Fold the shredded cooked chicken breast into the buffalo mixture until every piece is thoroughly and evenly coated.

• 4

  Transfer the chicken mixture into a small oven-safe ramekin or individual baking dish, smoothing the top with a spatula.

• 5

  Sprinkle the shredded sharp cheddar cheese evenly over the top of the dip.

• 6

  Place the dish in the oven and bake for 15-20 minutes, or until the cheese is bubbly and slightly golden on the edges.

• 7

  While the dip is baking, wash and slice the celery stalks and carrot into uniform sticks for dipping.

• 8

  Remove the dip from the oven, garnish with finely chopped fresh chives, and serve immediately alongside the fresh vegetable sticks.