Rachel's Buffalo Chicken Dip by @cleanfoodcrush

28 min

8 servings

🍗

280 g

Cooked chicken

🧀

170 g

Cream cheese

🥣

240 ml

Greek yogurt

🧀

120 ml

Cottage cheese

🥕

120 ml

Buffalo sauce

🧄

2.5 ml

Garlic powder

🧅

2.5 ml

Onion powder

🌿

5 ml

Dried parsley

🧅

60 g

Green onion

🥑

5 ml

Avocado oil

🥕

120 g

Carrot

🥒

200 g

Cucumber

🥬

160 g

Celery

  1. Preheat

    Preheat the oven to 400°F (205°C).

  2. Chop
    • cooked chicken
    • green onion

    Finely chop the cooked chicken and chop the 4 green onions; reserve a little green onion for garnish if desired.

  3. Brush
    • avocado oil

    Lightly brush the 2-quart baking dish with 1 tsp avocado oil.

  4. Add
    • cooked chicken
    • cream cheese
    • plain Greek yogurt

    Add the chicken, 6 oz cream cheese, 1 cup Greek yogurt, and 1/2 cup cottage cheese to the large bowl.

  5. Add
    • buffalo sauce
    • garlic powder
    • Dried parsley

    Add 1/2 cup buffalo sauce, garlic powder, onion powder, parsley, and the chopped green onions to the bowl.

  6. Stir

    Stir the mixture until evenly combined and creamy.

  7. Transfer
    • Cooked chicken

    Transfer the buffalo chicken mixture into the prepared baking dish.

  8. Bake

    Bake for 15 to 20 minutes until the dip is bubbling and golden on top.

  9. Slice
    • carrot
    • cucumber
    • celery

    Slice the carrot and cucumber, then cut the celery into dipping sticks.

  10. Serve
    • green onion
    • carrot
    • cucumber

    Sprinkle the warm dip with reserved green onion and serve it with the prepared vegetables.

Rachel's Buffalo Chicken Dip by @cleanfoodcrush

28 min

8 servings

🍗

280 g

Cooked chicken

🧀

170 g

Cream cheese

🥣

240 ml

Greek yogurt

🧀

120 ml

Cottage cheese

🥕

120 ml

Buffalo sauce

🧄

2.5 ml

Garlic powder

🧅

2.5 ml

Onion powder

🌿

5 ml

Dried parsley

🧅

60 g

Green onion

🥑

5 ml

Avocado oil

🥕

120 g

Carrot

🥒

200 g

Cucumber

🥬

160 g

Celery

Preparation Steps

  1. Step 1/10

    Preheat the oven to 400°F (205°C).

  2. Step 2/10

    Finely chop the cooked chicken and chop the 4 green onions; reserve a little green onion for garnish if desired.

    🍗cooked chicken
    🧅green onion
    🔪knife
    🪵cutting board

  3. Step 3/10

    Lightly brush the 2-quart baking dish with 1 tsp avocado oil.

    🥑avocado oil
    🍳2-quart baking dish

  4. Step 4/10

    Add the chicken, 6 oz cream cheese, 1 cup Greek yogurt, and 1/2 cup cottage cheese to the large bowl.

    🍗cooked chicken
    🧀cream cheese
    🥣plain Greek yogurt
    🧀cottage cheese
    🥣large bowl
    🥄measuring cups

  5. Step 5/10

    Add 1/2 cup buffalo sauce, garlic powder, onion powder, parsley, and the chopped green onions to the bowl.

    🥕buffalo sauce
    🧄garlic powder
    🧅onion powder
    🌿dried parsley
    🧅green onion
    🥣large bowl
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/10

    Stir the mixture until evenly combined and creamy.

    🥣large bowl
    🥄wooden spoon

  7. Step 7/10

    Transfer the buffalo chicken mixture into the prepared baking dish.

    🥣large bowl
    🥄wooden spoon
    🍳2-quart baking dish

  8. Step 8/10

    Bake for 15 to 20 minutes until the dip is bubbling and golden on top.

    🍳2-quart baking dish

  9. Step 9/10

    Slice the carrot and cucumber, then cut the celery into dipping sticks.

    🥕carrot
    🥒cucumber
    🥬celery
    🔪knife
    🪵cutting board

  10. Step 10/10

    Sprinkle the warm dip with reserved green onion and serve it with the prepared vegetables.

    🧅green onion
    🥕carrot
    🥒cucumber
    🥬celery
    🍳2-quart baking dish

Composition

Ingredients

Types

Meat, Dairy, Condiment, Spice, Herb, Vegetables, Oil

Ingredients

Cooked chicken, Cream cheese, Greek yogurt, Cottage cheese, Buffalo sauce, Garlic powder, Onion powder, Dried parsley, Green onion, Avocado oil, Carrot, Cucumber, Celery

Notes

Cooked chicken (finely chopped or shredded, leftover or rotisserie chicken), Cream cheese (organic, cubed and softened at room temperature), Greek yogurt (plain), Buffalo sauce (or to taste), Green onion (chopped), Avocado oil (to spray or brush the baking dish, no amount given), Carrot (sliced, for serving), Cucumber (sliced, for serving), Celery (sticks, for serving)

Allergens

Milk

Dietetics

Dietary regimen

Low Carbohydrate, Gluten-Free, Ketogenic

Calories

255 kcal

Macro nutrients

Protein: 24g, Fat: 14g, Carbohydrates: 7g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 160mg, Sodium: 720mg, Potassium: 250mg

Vitamins

Vitamin A: 190µg, Vitamin C: 5mg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

10 minutes

Cooking

18 minutes

Overall

28 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

knife, cutting board, large bowl, wooden spoon, 2-quart baking dish, measuring cups, measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Dip, Snack, Appetizer

Occasions

Party, Game Day, Potluck, Gathering

Origin

Source

Platform

instagram

Original Creator

@cleanfoodcrush

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Melty, Bubbly, Crunchy

Flavors

Spicy, Tangy, Savory, Rich, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Store in an airtight container,Reheat until hot throughout), freezer : 2 months (Freeze in an airtight container,Thaw overnight in the refrigerator)