NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.5 oz shredded sharp cheddar cheese

2 tbsp buffalo sauce

0.25 tsp garlic powder

0.25 tsp onion powder

1 slice whole grain sourdough bread

0.5 cup celery sticks

0.5 cup carrot sticks

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, buffalo sauce, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Stir in half of the shredded cheddar cheese until the mixture is well combined.

• 4

  Transfer the chicken mixture to a small oven-safe ramekin or baking dish and top with the remaining cheddar cheese.

• 5

  Bake for 12-15 minutes until the cheese is melted and the edges are bubbling.

• 6

  While the dip bakes, toast the sourdough bread until golden and slice into triangles.

• 7

  Prepare the celery and carrot sticks by washing and slicing them into uniform pieces.

• 8

  Remove the dip from the oven and serve immediately with the warm toasts and fresh veggie sticks for dipping.