Grocery List:

• 1 – lb chicken breast
• ⅔ – cup plain greek yogurt
• ½ – cup cottage cheese
• ⅔ – cup hot sauce
• 8 – oz block medium cheddar cheese
• 2 – green onions
• 1 – tsp garlic powder
• 1 – tsp onion powder
• 1 – tsp salt
• Veggies, chips, or crackers for serving

Recipe:

1. Cut and Air fry ~ 1 lb chicken breast for 14 minutes at 360°F, then shred it (you can also sub canned chicken)
2. Preheat oven to 350°F
3. In a mixing bowl or stand mixer, combine shredded chicken, plain Greek yogurt, cottage cheese, hot sauce (I use Franks RedHot) and seasonings.
4. For seasonings, you can use a ranch packet or garlic powder, onion powder, and salt, about a tsp each.
5. Shred the 8oz block of medium cheddar cheese and add most of it to the mixture, leave a little out to top the dip before it goes in the oven.
6. Transfer the mixture to an oven-safe, greased 8×8 or 8” round dish and top with the remaining cheese.
7. Bake for 25 minutes. Then top with chopped green onions for an extra crunch.
8. Slice veggies or peppers to serve the dip with. It’s also great with tortilla chips or Fritos

Notes:

• This recipe halves well.
• This recipe keeps well in the fridge for a few days and easily reheats.
• Try rolling this up in a tortilla for an easy lunch.