Buffalo Chicken Dip - Healthy!

• 분량: 8 servings
• 활동 시간: 30 minutes
• 총 시간: 1 hour

재료

1 ¼ lbs boneless, skinless chicken breast (*)

kosher salt & black pepper (to taste)

6 oz buffalo wing sauce

8 oz light cream cheese/neufchâtel cheese (cut into cubes)

2 oz freshly grated sharp cheddar cheese (divided)

2 oz freshly grated low-moisture, part-skim mozzarella cheese (divided)

½ cup plain greek yogurt or skyr (I prefer full-fat)

1 tbsp ranch seasoning

½ tsp garlic powder

½ cup chopped green onion (+ more to top)

방향

First, preheat your oven to 350F and grease a 9x9" baking dish with cooking spray or oil.

Air fry chicken breasts until cooked fully OR Add chicken breasts to a medium pot and season with salt & pepper. Then, cover with at least 1" of water. Bring to a boil, then cover and reduce heat to low and let simmer for 15 minutes, or until the internal temperature reaches at least 165F.

Transfer chicken breasts to a large bowl and shred using two forks or a hand/stand mixer. Set aside.

Add cubed cream cheese, buffalo sauce and HALF of each of the cheeses to a medium pot. Bring to medium heat and stir until the cream cheese is melted and combined with the buffalo sauce, about 4 minutes. It will still look a little gritty - that's okay! Pour this mixture into the bowl with the shredded chicken.

In another small bowl, mix together the greek yogurt, ranch seasoning and garlic powder. Then add this to the bowl with the buffalo chicken and green onion. Stir to combine.

Spread buffalo chicken dip into the prepared baking dish. Sprinkle the remaining cheese evenly over top. Transfer to the oven and bake for 30 minutes. Optionally, switch to broil for a few more minutes at the end.

Garnish with more chopped green onion and allow it to cool for a few minutes before digging in. Enjoy!

영양 정보

• 칼로리: 203 kcal
• 지방 전체: 10 g
• 포화 지방: 5 g
• 불포화 지방: 4 g
• 트랜스 지방: 0.01 g
• 콜레스테롤: 73 mg
• 나트륨: 1078 mg
• 탄수화물 전체: 5 g
• 식이섬유: 0.2 g
• 총 당류: 2 g
• 단백질: 22 g