Buffalo Chicken Dip


NOM nom Nom.. I love anything buffalo flavored. I also love cheese. And my crockpot. So when I have an excuse to make a party dish like this, I pretty much eat the entire thing…which is not good, because *warning* this is not a healthy recipe.

There are two easy ways to make buffalo chicken dip: crock pot or oven.

Ingredients:

-3 chicken breasts
-1 package (8oz) cream cheese
-1/2 cup Franks Red Hot Sauce
-1/3 cup blue cheese or Ranch dressing(Wishbone and Kens are definitely gluten free)
-1/2 bag of cheddar cheese
-3 tbs butter (optional)

(Corn chips or celery for dipping)

Directions for crock pot:

-Place chicken breasts, butter and hot sauce into the crock pot. Set on High.
-Once the chicken starts to soften, pull it apart with two forks, creating pulled chicken.
-Let chicken continue to soften, and once it begins to look stringy and pulled, add in cream cheese, cheddar cheese and dressing.
-Mix together until totally blended. You should see the chicken start to really break apart
– Once it starts to bubble around the edges it is ready to serve

Directions for stove: (I don’t use butter in this version)

-Boil chicken breasts in water on the stove.
-Once chicken is cooked  (10- 15 minutes depending on thickness), remove from water and set aside to cool.
-Preheat oven to 375.
-Once cool, pull it apart with two forks, creating pulled stringy chicken.
-In a large mixing bowl add cream cheese, cheddar cheese and dressing.
-Mix together until totally blended, then pour into glass/ceramic dish.
-Bake dish on 375 for about 15 minutes until dip is heated through
-Switch to broil for 1 -2 minutes to make the top crispy. Watch it while the broiler is on! It can burn quickly.

Serve it straight from your crock pot/baked dish with corn chips ….or celery if you’re being “healthy”.

Can’t get enough buffalo? Try this buffalo chicken stuffed avocado or these traditional buffalo chicken wings.

Buffalo Chicken Stuffed Avocado

Oh.my.god. How can something this easy, healthy and gluten free be so delicious? I don’t know, but here it is.

StuffedAvocado

Ingredients:

-chicken breast
-avocado
-gorgonzola cheese/ or blue cheese
-tomato
-celery
-red onion
-hot sauce (I use Frank’s Red Hot, Original) – or if you want to go all out, they have a sauce specifically for wings which is definitely less healthy but is also really awesome)

Directions:

-chop chicken into small 2cm chunks (pulled chicken would also go well)
-sauté chicken with hot sauce (I use franks red hot) (takes 5 mins)

in the meantime:

-chop celery and tomato and red onion (slice red onion super thin/mince)
-slice avocado in half, lengthwise. Hold both sides in each hand, and twist halves in opposite directions to remove one side from pit. Leave avocado in skin, but slice crisscross marks across to make it easy to scoop out later
-when your chicken is cooked turn off the heat and pour chopped items and crumbled cheese into sauté pan and mix around quickly (not even a minute!). Just do this so the cheese begins to melt a bit and all ingredients blend together.
-salt and pepper if you like
-pour mixture on top of your pit-less avocado & enjoy!

If I owned a spork, I think that would be the best utensil to eat this with.

ingredients ingredients