Buffalo Chicken Dip

Serves 4

From Dana Monsees of Real Food with Dana

Football season is probably my favorite time of the year. Not only because I grew up going to games with my family, but because the food is amazing and can easily be made Whole30-friendly! Like this Buffalo dip, made without pounds of cheese but still as creamy as the traditional dip and even more delicious. Serve with cut-up vegetables, or you can even spoon it over baked sweet potatoes.

Prep: 10 minutes

Slow Cook: 2 hours (low)

Total: 2 hours 10 minutes

• 4 cups chopped or shredded cooked chicken breast
• ½ cup Whole30-compliant mayonnaise or Basic Mayonnaise
• ½ cup Whole30-compliant hot sauce
• ½ cup Whole30-compliant ranch dressing or Whole30 Ranch Dressing
• ¼ cup chopped fresh chives
• ¼ cup chopped fresh cilantro
• Bell pepper wedges, romaine lettuce leaves, carrot sticks, and/or celery sticks, or other vegetables for serving

In a 3½ or 4-quart slow cooker, combine the chicken, mayonnaise, hot sauce, dressing, chives, and cilantro. Cover and cook for 2 hours on low (see Tip below).

Serve the dip with cut-up vegetables.

TIP If you don’t have time to slow cook the dip, you can bake it instead: Preheat the oven to 350°F. Combine the chicken mixture in a 1½-quart baking dish, cover, and bake for 25 minutes. Remove the cover and bake until bubbling around the edges, 5 to 10 minutes longer.