Buffalo Chicken Dip

• 70 g Cooked chicken breast, shredded (2.5 oz)
• 40 g Light cream cheese (2⅔ tbsp)
• 40 g Nonfat Greek yogurt (2¾ tbsp)
• 25 g Buffalo hot sauce (0.9 oz)
• 0.8 g Garlic powder (¼ tsp)
• 15 g Reduced-fat cheddar, shredded (0.5 oz)
• 8 g raw (½ scallion) Scallion
• 90 g raw Celery sticks (3.2 oz raw)
• 60 g raw Carrot sticks (2.1 oz raw)

You'll need: Small oven-safe dish, Bowl, Fork or spoon.

Method

1. Mix the dip

   Heat the oven to 190°C (375°F). In the bowl, mash the cream cheese with the yogurt, buffalo sauce and garlic powder until smooth, then fold in the shredded chicken.

   Soften the cream cheese for 20 seconds in the microwave so it mixes without lumps.

2. Top and bake

   Spread the dip in the dish and scatter the cheddar over the top. Bake for 12–15 minutes, until bubbling at the edges and the cheese is melted with golden spots. The chicken is already cooked; you're just heating it through to 74°C (165°F).

   For a browner top, switch the broiler on high for the last 1–2 minutes and watch closely.

3. Scallion and dippers

   Slice the scallion and scatter it over the hot dip. Cut the celery and carrot into sticks and use them to scoop.

   Let the dip stand 3 minutes. It thickens and won't drip off the vegetables.

Swaps

• Cooked chicken breast, shredded → Canned chicken breast, drainedFaster and just as lean; drain it well.
• Celery sticks → Baked pita chips, 25 gCrunchier and more indulgent, about 90 kcal more.