YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Baked Dip
Tender shredded chicken baked in a zesty buffalo sauce and creamy Greek yogurt base, served with crisp celery and colorful bell pepper strips for a satisfying crunch.
INGREDIENTS
3.5 oz Cooked shredded chicken breast
0.33 cup Plain non-fat Greek yogurt
0.5 oz Neufchatel cheese
2 tbsp Buffalo hot sauce
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.13 tsp Sea salt
0.13 tsp Black pepper
0.5 oz Shredded sharp cheddar cheese
1 tbsp Sliced green onions
2 medium Celery stalks
1 medium Red bell pepper
PREPARATION
Preheat oven to 375°F.
In a medium bowl, combine the Greek yogurt, softened Neufchatel cheese, buffalo hot sauce, garlic powder, onion powder, sea salt, and black pepper until smooth.
Stir the cooked shredded chicken into the yogurt mixture until every piece is thoroughly coated.
Transfer the chicken mixture into a small oven-safe baking dish and spread it into an even layer.
Sprinkle the shredded sharp cheddar cheese evenly over the top of the dip.
Bake for 15 to 20 minutes until the dip is heated through and the cheese on top is melted and bubbling.
While the dip bakes, slice the celery stalks and red bell pepper into long, sturdy strips for dipping.
Remove the dish from the oven, garnish with sliced green onions, and serve immediately alongside the fresh vegetable sticks.