Monday, February 6, 2017

Whole 30 Approved - Buffalo Chicken Dip



Whole 30 Approved - Buffalo Chicken Dip

I dont know about you, but it seems like as my son gets older, I have less and less time to get certain things done!!

I have decided that skimping on my eating habits is NOT something i am willing to compromise.

I have done 60 days of the Whole 30, and plan on doing another round. When i first started, I thought it would be so difficult to eat the things i loved, as well as I wouldnt have the time to cook all the time! Well I was certainly wrong. I found a recipe for one of my favorites right before Super Bowl Sunday...and i knew i just had to try it!

Buffalo Chicken Dip is a quintessential tailgating food. Aside from its obvious appeal, it’s one of my favorite flavors. You can throw in on a sweet potato, your salads, add it to wraps, it’s full of flavor and never disappoints.

But let's get back to the dip, it was a HUGE hit at Super Bowl!!

Not only was it a hit for me, but it was a hit for everyone else, too. No one seemed to mind that it lacked bottled dressing, and a ridiculous amount of cheese.
It is so super easy to make, pair it with carrots or celery, and for those non Whole 30er's some chips.



Ingredients:
1 rotisserie chicken, shredded (about 3 cups)
1 cup mayo ( see notes)
¾ c buffalo sauce (no sugar added)
3 tablespoons Ranch seasoning (see notes)


Notes:

Ranch seasoning:
2 tsp salt
4 tbsp parsley
3 tsp dill weed
2 tsp dried chives
4 tsp garlic powder
4 tsp onion powder
4 tsp dried onion flakes
2 tsp black pepper


Mayo:
1/4 cup of light olive oil
1 cup of light olive oil (separate from the 1/4)
1 egg (room temperature)
1/2 teaspoon mustard powder.
1/2 teaspoon salt.
1/2 to 1 lemon, juiced.

All ingredients are placed in a blender. 

First add the egg, mustard powder, and salt. Add 1 cup of oil. Blend. Add the lemon juice and blend. Slowly add the remaining oil while blending.  Blend until it forms a fluffy texture.

Directions
Preheat oven to 350
Mix all ingredients together.
Pour into a 8X8
Cook for about 30 minutes, or until the the edges are brown and bubbly.

Serve and enjoy!