Ingredients
2 cups full-fat Greek yogurt
2 cups cooked, shredded chicken (about 2 boneless, skinless chicken breasts)
1/4 cup Dijon mustard
1/4 cup pure honey
2 tablespoons freshly squeezed lemon juice
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper. Bake for 25-30 minutes (or cook using preferred method like pan-searing until fully cooked, 6-8 minutes per side). Let cool slightly, then shred into bite-sized pieces.
In a large bowl, whisk together Greek yogurt, Dijon mustard, honey, lemon juice, garlic powder, salt, and pepper until smooth.
Gently fold in the shredded chicken, ensuring even distribution without mashing.
Chill in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
Serve chilled with fresh vegetables, pretzels, or crusty bread.
Notes
Use thick, full-fat Greek yogurt for the creamiest texture.
Add chopped fresh herbs (like parsley or dill) as a garnish for enhanced flavor and presentation.
The dip can be prepared up to 24 hours in advance and stored in the refrigerator.
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 25mg