Buffalo Chicken Dip
It’s officially FALL! I’ll spare you all the apple/pumpkin talk and cut right to the chase. This buffalo chicken dip is the perfect app for football Sunday AND a versatile savory dish to be eaten in a variety of different ways. Let me know how you decide to enjoy this hearty, filling dip!
Dairy free, paleo, grain free, Whole 30
Ingredients
2 large cooked, shredded chicken breasts (poach, roast, or use a rotisserie chicken)
2 cups frozen cauliflower rice, defrosted
1 cup plain unsweetened Greek yogurt (cottage cheese also works!)
1/2 cup hot sauce
1 large onion, sliced, optional
2 cloves garlic, minced
3/4 tsp garlic powder
1/2 tsp salt
Black pepper to taste
1/2-3/4 cup shredded cheese, if desired
Green onions for topping
For serving: chips, crackers, chopped raw veggies like celery and bell pepper
DIrections
Preheat oven to 350F
Spray an 8x8 baking dish with avocado oil spray and set aside
In a large bowl - mix together hot sauce, yogurt, and spices Add cauliflower mixture, shredded chicken, and stir
Pour ingredients into baking dish
Top with shredded cheese, if desired
Bake for 30-35 minutes or until edges turn golden brown
Top with green onions
Enjoy with your favorite chips, crackers, raw veggies, or over mixed greens1
