NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

2 oz Low-fat 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

1 cup Celery sticks

1 medium Red bell pepper

1 tsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, combine the softened low-fat 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 breast into the sauce until every piece is thoroughly coated.

• 4

  Transfer the buffalo chicken mixture into a small oven-safe baking dish, spreading it into an even layer.

• 5

  Sprinkle the shredded sharp cheddar cheese evenly over the top of the dip.

• 6

  Bake for 15 to 20 minutes, or until the dip is bubbling and the cheese on top has completely melted.

• 7

  While the dip is in the oven, slice the red bell pepper into thick strips and prepare the celery sticks.

• 8

  Remove the dip from the oven, garnish with freshly chopped chives, and serve immediately with the cold, crunchy vegetable dippers.