NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

0.25 cup plain Greek yogurt

1 oz Neufchatel cheese

2 tbsp buffalo sauce

0.25 tsp garlic powder

0.25 tsp onion powder

0.5 oz sharp cheddar cheese

1 cup cauliflower florets

1 stalk celery

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Finely chop the cauliflower florets and celery stalk.

• 3

  Heat olive oil in a skillet over medium heat and sauté the cauliflower and celery until they are tender and slightly caramelized, about 5-7 minutes.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, buffalo sauce, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 5

  Stir the shredded chicken and the sautéed vegetables into the creamy buffalo mixture until evenly coated.

• 6

  Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.

• 7

  Sprinkle the shredded sharp cheddar cheese over the top.

• 8

  Bake for 15-20 minutes until the dip is heated through and the cheese on top is bubbly and golden brown.

• 9

  Remove from the oven and let it rest for 5 minutes before serving with additional fresh celery sticks or cucumber slices.