YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Dip with Ranch Swirl
Tender shredded chicken is baked in a zesty buffalo sauce and creamy Greek yogurt base, finished with a cooling herbed ranch swirl for a spicy, velvety bite.
INGREDIENTS
2 oz cooked shredded chicken breast
0.5 cup plain 0% Greek yogurt
2 tbsp buffalo hot sauce
0.5 tbsp ghee
0.5 oz shredded sharp white cheddar
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
2 medium celery stalks
1 medium carrot
PREPARATION
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, combine the shredded chicken breast, buffalo hot sauce, melted ghee, and 0.25 cup of the Greek yogurt.
Stir in the garlic powder, onion powder, sea salt, and black pepper until the chicken is thoroughly coated.
In a separate small bowl, whisk together the remaining 0.25 cup of Greek yogurt and the dried dill to create the ranch swirl.
Transfer the buffalo chicken mixture to a small oven-safe baking dish and spread it into an even layer.
Sprinkle the shredded sharp white cheddar over the top.
Dollop the ranch yogurt mixture over the cheese and use a knife to gently swirl it into the dip.
Bake for 15-20 minutes until the cheese is melted and the edges are bubbling.
While the dip bakes, slice the celery stalks and carrot into sticks for dipping.
Serve the hot dip immediately with the fresh vegetable sticks.