Ingredients for Dip
1/2 red container shredded chicken
1/2 red container plain Greek yogurt
1/2 blue container shredded cheddar cheese
Tobasco or Cholula to taste
Ingredients for Chips
2 corn tortillas
EVOO (optional)
Spices such as Mrs. Dash Fiesta Lime (optional)
Serving with 1 cup of raw veggies for additional crunch (celery, cucumber slices, carrots, etc.)
Instructions for Dip
Preheat oven to 350 degrees.
Mix chicken, Greek yogurt, Tobasco and half of cheese together.
Pour into ramekin.
Top with remaining cheese.
Bake until heated through, 15 - 20 minutes.
Instructions for Chips
Preheat oven to 400.
Spray both sides of two corn tortillas with oil (optional) and rub with spices (also optional). I use Mrs. Dash Fiesta Lime.
Cut each tortilla into 8 triangles.
Place on rimmed baking sheet.
Bake for 10 minutes.
Dip dip dip with the chips and celery. Put in your belly.
21 Day Fix (entire platter)
1 red
1/2 blue
1 yellow
1 green
1/2 red container shredded chicken
1/2 red container plain Greek yogurt
1/2 blue container shredded cheddar cheese
Tobasco or Cholula to taste
Ingredients for Chips
2 corn tortillas
EVOO (optional)
Spices such as Mrs. Dash Fiesta Lime (optional)
Serving with 1 cup of raw veggies for additional crunch (celery, cucumber slices, carrots, etc.)
Instructions for Dip
Preheat oven to 350 degrees.
Mix chicken, Greek yogurt, Tobasco and half of cheese together.
Pour into ramekin.
Top with remaining cheese.
Bake until heated through, 15 - 20 minutes.
Instructions for Chips
Preheat oven to 400.
Spray both sides of two corn tortillas with oil (optional) and rub with spices (also optional). I use Mrs. Dash Fiesta Lime.
Cut each tortilla into 8 triangles.
Place on rimmed baking sheet.
Bake for 10 minutes.
Dip dip dip with the chips and celery. Put in your belly.
21 Day Fix (entire platter)
1 red
1/2 blue
1 yellow
1 green
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