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, chicken mixture, and ¼ teaspoon each salt and black pepper. Makes about 2¾ cups.
3. Serve dip sprinkled with remaining 1 tablespoon cheese along with bell peppers; garnish dip with fresh parsley, if desired.
- 3 g Fat
- 1 g Saturated Fat
- 24 mg Cholesterol
- 155 mg Sodium
- 5 g Carbohydrates
- 1 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 8 g Protein
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Nutritional Information
- 3 g Fat
- 1 g Saturated Fat
- 24 mg Cholesterol
- 155 mg Sodium
- 5 g Carbohydrates
- 1 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 8 g Protein
Directions
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, chicken mixture, and ¼ teaspoon each salt and black pepper. Makes about 2¾ cups.
3. Serve dip sprinkled with remaining 1 tablespoon cheese along with bell peppers; garnish dip with fresh parsley, if desired.