YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Dip Platter
Tender shredded chicken breast baked in a zesty buffalo and Greek yogurt sauce, served with crisp celery and carrots for a satisfying crunch.
INGREDIENTS
3.5 oz cooked shredded chicken breast
2 tbsp Neufchatel cream cheese
0.5 cup plain nonfat Greek yogurt
0.25 cup buffalo hot sauce
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp shredded part-skim mozzarella cheese
1 tbsp chopped green onions
4 medium celery stalks
1 cup carrot sticks
PREPARATION
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, whisk together the Neufchatel cream cheese, Greek yogurt, buffalo hot sauce, garlic powder, onion powder, sea salt, and black pepper until the base is smooth and well-combined.
Gently fold the cooked shredded chicken breast into the buffalo 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 mozzarella cheese over the top of the dip.
Bake for 15-20 minutes, or until the cheese has melted and the edges of the dip are bubbling.
Remove the dish from the oven and garnish with the fresh chopped green onions.
Serve the warm dip immediately with the celery stalks and carrot sticks for dipping.