NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1 oz cream cheese

0.25 cup non-fat Greek yogurt

2 tbsp buffalo hot sauce

0.5 oz shredded sharp cheddar cheese

0.25 tsp garlic powder

0.25 tsp onion powder

2 medium celery stalks

1 medium carrot

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, combine the softened cream cheese, Greek yogurt, buffalo hot sauce, garlic powder, and onion powder, whisking until the mixture is smooth and well-incorporated.

• 3

  Fold the cooked shredded chicken and half of the shredded cheddar cheese into the buffalo cream mixture.

• 4

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

• 5

  Sprinkle the remaining shredded cheddar cheese over the top of the dip.

• 6

  Bake for 15 to 20 minutes, or until the cheese is melted and the sauce is bubbling around the edges.

• 7

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

• 8

  Remove the dip from the oven and let it sit for 2 minutes before serving warm with the fresh vegetable sticks.