The super bowl has come and gone. It was a very exciting game. We saw parts of the game but the last 2 minutes were unbelievable. One of the
stars of our super bowl was this Crock Pot Buffalo Chicken Dip. I got the original recipe from Food Network, but I added some twists, make it Paleo friendly, and it was delicious. Don’t wait until the next super bowl. Make some this week and serve it with carrots and celery for a healthy appetizer.
Crock Pot Buffalo Chicken Dip
2 cups of cooked, shredded chicken breast (left over fried or baked chicken works well)
3 cups of shredded Mexican cheese, cheddar cheese, or the cheese of your choice
1 cup of Almond milk
1/2 to 3/4 cup of Walnut Creek Hot Sauce
1 Tablespoon of Coconut flour
1 teaspoon Worcestershire sauce
1 Tablespoon minced garlic
16 oz. of cream cheese, cut into small pieces
1 bunch of green onions sliced for garnish
Put the cream cheese, chicken, shredded cheese, milk, hot sauce, flour, Worcestershire, garlic in a slow cooker. Stir to roughly combine.
Cover and cook on high for 2 hours. Sprinkle the green onions on the top of the bubbling mixture and serve with cut up carrot and celery sticks.
This will help keep you warm on the cold days of February. Enjoy. Until next time…From our Butcher Block to your Table.
