shredded cheddar cheese

Buffalo Wing Chicken Dip

This is such a great recipe.  This is super easy to make if you have leftover baked chicken.  It doesn’t take many ingredients and you can serve it with celery sticks and carrot sticks for a healthy Paleo snack.

Buffalo Wing Chicken Dip

2 cups of cooked shredded chicken
8 ounces of Cream Cheese (softened)
8 ounces of Sour Cream
6 to 8 ounces of hot sauce (available at your local meat market)
1 1/2 to 2 cups of shredded Cheddar Cheese (available at your local butcher shop)

Preheat oven to 350 degrees. Put the Cream Cheese in a bowl and use a fork to mash it up. Add the Sour Cream, Hot Sauce and 1 to 1 1/2 cups of the shredded Cheddar Cheese to the mashed Cream Cheese. Mix well. Pour into a greased 9 X 9 glass baking dish. Put the remaining 1/2 cup of shredded cheese on top of the mixture. Bake for 20 minutes. You can serve with Tortilla chips, Fritos, as well as the celery sticks and carrot sticks I mentioned earlier.

Until next time…From our Butcher Block to your Table.

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Crock Pot Buffalo Chicken Dip

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 theMauri-1 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 sauceFNK_Lightened-Up-Slow-Cooker-Chicken-Buffalo-Dip_s4x3.jpg.rend.sni12col.landscape
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.

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