NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

0.25 cup non-fat Greek yogurt

1 oz cream cheese

0.5 oz sharp cheddar cheese

2 tbsp buffalo hot sauce

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

4 medium celery stalks

1 medium carrot

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Gently fold the cooked shredded chicken breast and half of the sharp cheddar cheese into the yogurt mixture.

• 4

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

• 5

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

• 6

  Place the dish in the oven and bake for 15 to 20 minutes, or until the dip is heated through and the cheese on top is melted and bubbling.

• 7

  While the dip bakes, wash and cut the celery stalks and the carrot into sticks for dipping.

• 8

  Remove the dip from the oven and serve immediately alongside the fresh vegetable sticks.