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This low-fat, high-protein dip is the perfect party snack! It’s great spread on crackers or as a dip for raw veggies. It’s so easy to throw together, I often whip up a batch during meal prep to keep in the fridge as a super-fast, hunger-busting snack! You can also created a meatless version, that uses cashews in place of chicken, and it doesn’t skimp on taste. The creamy richness of cashews complements the flavors of ranch so well I sometimes prefer it to the chicken!


3 cans (5-oz. each) chicken breast, well-drained
2 Tbsp. reduced-fat (2%) plain Greek yogurt
2 Tbsp. fresh chives
1 Tbsp. fresh dill
2 Tbsp. coarsely chopped onion
2 cloves garlic
2 tsp. Dijon mustard
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1 dash ground smoked paprika


Place chicken, yogurt, chives, dill, onion, garlic, mustard, salt, pepper, and paprika in food processor (or blender); pulse for 1 to 2 minutes, or until smooth and creamy.

NOTE: You can substitute 12 oz. baked chicken breast for canned chicken breast. If it comes out a little dry, just drizzle in a tsp. of water at a time, with the blender running, until the desired consistency is achieved.

SERVES: 5 (approx. ¼ cup each) Prep Time: 15 min. Cooking Time: 15 min. CONTAINERS – 1/2 red

*Recipe from FIXATE

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