High-Protein Chicken Cranberry Dip
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: High-Protein, Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or finely diced
- 1 cup plain non-fat Greek yogurt
- 4 oz light cream cheese, softened
- 1/2 cup dried cranberries, roughly chopped
- 1/4 cup green onions, thinly sliced
- 1/4 cup celery, finely diced for crunch
- 1 tablespoon honey or maple syrup (optional)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by ensuring your chicken is fully cooked and cooled. You can use rotisserie chicken, leftover grilled breasts, or even canned chicken. Shred the chicken into small pieces or dice it finely so that it incorporates easily into the dip. Place the chicken in a large mixing bowl.
- In a separate medium bowl, whisk together the Greek yogurt and softened light cream cheese until the mixture is smooth and free of lumps. Add the garlic powder, salt, pepper, and the optional honey if you prefer a slightly sweeter profile. This base provides the protein and the creamy texture without the need for heavy oils.
- Pour the creamy yogurt mixture over the shredded chicken. Add the chopped cranberries, diced celery, and sliced green onions. Use a large spatula to gently fold everything together until the chicken is evenly coated and the mix-ins are well distributed throughout the dip.
- While you can eat this dip immediately, it is highly recommended to cover the bowl and let it chill in the refrigerator for at least 30 minutes. This allows the dried cranberries to soften slightly and the flavors to meld together perfectly. Before serving, give it a quick stir and garnish with fresh parsley.