Name: Buffalo Chicken Dip with Cream Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cooked shredded chicken breast; 0.25 cup Nonfat Greek yogurt; 1 oz Low-fat cream cheese; 0.5 oz Shredded cheddar cheese; 2 tbsp Buffalo hot sauce; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 2 large Celery stalks; 0.5 medium Cucumber; 0.5 cup Baby carrots; 1 tsp Chopped chives

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Buffalo Chicken Dip with Cream Cheese

Shredded chicken breast baked in a creamy buffalo-infused yogurt sauce, served with crisp celery and cucumber for a refreshing crunch.

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NUTRITION

Protein

50.2g

Fat

13.5g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked shredded chicken breast

0.25 cup Nonfat Greek yogurt

1 oz Low-fat cream cheese

0.5 oz Shredded cheddar cheese

2 tbsp Buffalo hot sauce

0.25 tsp Garlic powder

0.25 tsp Onion powder

2 large Celery stalks

0.5 medium Cucumber

0.5 cup Baby carrots

1 tsp Chopped chives

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PREPARATION

1
Preheat your oven to 375 degrees Fahrenheit.
2
In a medium mixing bowl, combine the nonfat Greek yogurt, softened low-fat cream cheese, buffalo hot sauce, garlic powder, and onion powder until the mixture is smooth and well incorporated.
3
Fold the cooked shredded chicken breast and half of the shredded cheddar cheese into the creamy buffalo mixture.
4
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
5
Sprinkle the remaining shredded cheddar cheese over the top of the dip.
6
Bake for 15 to 20 minutes until the cheese is melted and the dip is bubbling around the edges.
7
While the dip bakes, slice the celery stalks and cucumber into batons for dipping.
8
Remove the dish from the oven, garnish with fresh chopped chives, and serve warm alongside the celery, cucumber, and baby carrots.