NUTRITION

SERVINGS

INGREDIENTS

3 oz Cooked chicken breast

0.5 cup Nonfat Greek yogurt

1 oz Neufchatel cheese

2 tbsp Buffalo sauce

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried dill

0.25 tsp Dried chives

1 tbsp Shredded sharp cheddar cheese

2 cup Celery stalks

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, combine the shredded cooked chicken breast, buffalo sauce, Neufchatel cheese, and 0.25 cup of the nonfat Greek yogurt.

• 3

  Stir in the garlic powder, onion powder, sea salt, and black pepper until the mixture is well combined and creamy.

• 4

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

• 5

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

• 6

  Bake for 15 to 20 minutes until the dip is heated through and the cheese on top is melted and bubbling.

• 7

  While the dip is baking, whisk the remaining 0.25 cup of Greek yogurt with the dried dill and dried chives in a small bowl to create the ranch swirl.

• 8

  Remove the dip from the oven and drizzle the yogurt ranch mixture over the top, using a knife to gently swirl it into the buffalo base.

• 9

  Serve the warm dip immediately with the fresh celery stalks for a crunchy and satisfying dipping experience.