Cauliflower-Chicken Alfredo Dip
Prep: 15 minutes
Cook: 8 minutes • Serves: 8
1/2 pound 93% lean ground chicken
4 garlic cloves, chopped
1/2 small head cauliflower, cut into small florets
3/4 cup plain nonfat Greek yogurt
1/4 cup shredded Parmesan cheese
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Chopped fresh oregano and/or parsley for garnish (optional)
3 medium red bell peppers, cut into 1/2-inch strips
1. Heat large saucepot over high heat; spray with cooking spray. Add chicken, garlic and cauliflower; cook 3 minutes or until lightly browned, breaking up chicken with side of spoon. Add 1 cup water; cover and cook 5 minutes or until cauliflower is tender.
2. In blender, purée yogurt, 3 tablespoons cheese, lemon juice, salt, black pepper and chicken mixture. Makes about 2-3/4 cups.
3. Serve dip sprinkled with remaining 1 tablespoon cheese and oregano and/or parsley, if desired, along with bell peppers.
Approximate nutritional values per serving (1/3 cup):
81 Calories, 3g Fat (1g Saturated), 24mg Cholesterol, 155mg Sodium,
5g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 8g Protein
Dietitian’s Dish Tip(s):
Cauliflower works magic to lighten this creamy dip, cutting carbs and calories without losing richness. Pro tip: Use a mixture of broccoli and cauliflower florets for an extra nutrition boost!
