NUTRITION

SERVINGS

INGREDIENTS

2.5 oz cooked shredded chicken breast

0.5 cup low-fat cottage cheese

2 tbsp nonfat Greek yogurt

0.25 cup shredded mozzarella cheese

2 tbsp buffalo hot sauce

0.25 tsp garlic powder

0.25 tsp onion powder

1 tbsp nutritional yeast

0.13 tsp sea salt

0.13 tsp black pepper

2 stalks celery

1 medium carrot

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small blender or food processor, pulse the cottage cheese and Greek yogurt until the texture is completely smooth and creamy.

• 3

  In a medium mixing bowl, combine the shredded chicken breast, the smooth cottage cheese mixture, buffalo hot sauce, garlic powder, onion powder, nutritional yeast, sea salt, and black pepper.

• 4

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

• 5

  Sprinkle the shredded mozzarella cheese evenly over the top of the chicken mixture.

• 6

  Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is melted and the dip is bubbly and hot throughout.

• 7

  While the dip bakes, slice the celery stalks and the carrot into sticks for dipping.

• 8

  Remove the dip from the oven and serve immediately alongside the fresh, crunchy vegetable sticks.