Buffalo Chicken Dip


3 cups cooked chicken breast, shredded

1 cup plain nonfat Greek yogurt

2/3 cup buffalo sauce

1cup shredded lowfat mozzarella cheese, divided

½ teaspoon garlic powder

¼ teaspoon paprika

½ teaspoon pepper

- Whole grain tortilla chips, pita chips, celery, carrots for dipping

Directions: Mix
¾ cup of mozzarella cheese with the other ingredients. Place mixture in crockpot and sprinkle remaining cheese on top. Heat on low for 1-2 hours until cheese is melted and the dip is warm. Enjoy warm or store in refrigerator for later!

I hope you enjoy this recipe as much as I do, and please feel free to reach out to me at Stefanie@HeartlandSoles.com if you have any questions about the recipe or any other fueling/nutrition questions!

Buffalo Chicken Dip Recipe


My work experience and running background has steered me towards the sport nutrition field. The relationship between food/drink consumption and performance is fascinating and can make a substantial difference in the quality of your runs both mentally and physically. I am now focusing on fueling myself properly for long runs as a part of my training for the Twin Cities Marathon in October. This will be my second marathon (I ran the Des Moines Marathon in 2016) and my goals are to complete ALL of my training runs and finish the marathon with a PR.

One of my favorite post-run recovery snacks is my buffalo chicken dip! It can be enjoyed hot with whole grain tortilla chips or cold in a tortilla wrap. It’s high in protein thanks to the chicken and Greek yogurt. When paired with tortilla chips, pita crackers, or veggies it is the perfect combination of nutrients to refuel your body after a solid workout! This recipe is also my go-to dish for any kind of get-together that involves food because it is so easy and delicious!

Hi! My name is Stefanie Jensen and I am a dietetics student at Iowa State University and longtime runner. I work at Heartland Soles and also offer nutrition info and advice to customers through our Heartland Nutrition program!

I fell in love with running during 8th grade cross country and ran cross country and track at Ankeny High School. After high school, I attended the University of Iowa and graduated with a bachelor’s degree in health and human physiology. During my time at Iowa I was involved in the University of Iowa Running Club and was a member of the executive board for two years. After taking a couple nutrition classes there and interning with the University of Iowa sports dietitian, I was sure that dietetics was the path for me. I am now onto the next step, which is completing the rest of the nutrition/dietetics classes that all dietitians are required to take. Once I finish these classes I will complete a rigorous dietetic internship where I will gain experience in a variety of nutrition settings. After all that, I will take (and pass) a registration exam and finally be a Registered Dietitian!

By Stefanie Jensen