I decided to post one more game day recipe.
But you don’t need to wait for football to make this. You can do it anytime!
I’m talking about my buffalo chicken dip.
This stuff is addictive. And it’s not loaded with crap. You can even make it dairy free if you like. Served with some crispy veggies to dip instead of chips its fits well into my happy, healthy and hot lifestyle.
And if you want to have some chips with it, that’s cool too.
So here’s what I use to make this totally yummy dip:
I start with skinless, boneless chicken breasts, buying pastured or organic chicken whenever possible. Pastured chicken is higher in vitamin E and omega 3 fat. It’s also very high in B vitamins and selenium, and is a great source of protein. I usually prefer dark meat chicken, but white just seems most suited to this recipe. Selenium is awesome for your skin, BTW, and not too easy to come by. Best source is Brazil nuts, but you’re probably not eating those very often!
Since white meat can be on the dry side, I put a little Kerrygold butter in the crockpot. Once you try this butter you are completed spoiled for any other butter! The cows are pastured, which makes the butter a rich yellow color and soooo flavorful. That color indicates that the butter is higher in vitamin A, since the cows had a diet rich in beta-carotene.
Cream cheese is what makes this dip so creamy and gooey. I have started using Organic Valley brand cream cheese. Just like my fave butter, this cream cheese is made from the milk of pastured cows, so it tastes amazing and is better for you. Win-win!
If you want to make this dip dairy free, just use a little avocado oil in the crockpot with the chicken, and substitute a dairy free cream cheese. My favorite brand is Kite Hill, which is made from almond milk. It’s really good, but I have to admit I like the real thing even better.
If you think that sounds like a lot of fat to be adding, you really need to read this post and get over your fear of fat:
Frank’s Red Hot is my very favorite hot sauce. I love trying different hot sauces from different places, but this is the one I always return to. The capsaicin in hot sauce has some antioxidant properties and can boost metabolism. But I just use it because I love it.
Bell peppers are sturdy enough to hold up to a dip like this. I really prefer the ripe ones…the green just don’t taste that great to me. For this dip I bought a bag of the adorable little baby peppers in a mix of red, orange and yellow. Bell peppers are a great source of carotenoids and vitamin C. Vitamin C supports production of new collagen and can brighten the skin.
Jicama is also great for dipping. It’s a pain in the ass to peel, so if you are lucky enough to live by a Whole Foods or Trader Joe’s, buy it already peeled and cut. Better yet, buy it already peeled and cut and bring to me please! Jicama is crunchy and lightly sweet. It’s high in vitamin C and also contains lots of fiber, which makes it pretty filling.
I wrote a whole post just on jicama…that’s how much I love it:
Celery would make a very appropriate dipper. I just don’t really like it so I didn’t bother. Life is too short to eat things you don’t like!
Like everything I make, this is super easy to throw together and very forgiving. I’ve made it many times without measuring anything, but finally forced myself to figure out some measurements so I could post it!
happy, healthy and hot buffalo chicken dip
one pound boneless skinless chicken breast
two tablespoons Kerrygold butter
four ounces cream cheese (half of an eight ounce block)
one quarter cup Frank’s Red Hot
baby bell peppers and sliced jicama for dipping (or whatever you are into)
Put the chicken breast in crockpot, top with butter. I actually ended up using a smaller crockpot than the one shown in the pic, since it was only a pound of chicken. Cook on high for four hours or on low for eight…time can vary depending on the crockpot. Turn it off when done but leave the chicken in.
You should be able to shred easily with a fork when it is done. I shred it right in the crockpot…why dirty another bowl? After shredding, add the cream cheese and let it sit for a few minutes. The heat of the crockpot should start melting it. If it seems like there is too much liquid, take the lid off and let it evaporate for a bit before adding the cream cheese.
Stir in the cream cheese and Frank’s Red Hot. You can plug crockpot back in to keep it warm, especially if it has a “warm” setting.
Serve with bell pepper and jicama slices, or whatever else you’d like. Enjoy!
So can this buffalo chicken dip help you feel happy, healthy and hot? Damn straight!
You’ll be happy enjoying such a delicious snack. While it tastes indulgent, the dip is made from very healthy ingredients that support pretty skin and your immune system. Eating snacks and meals that contain protein, healthy fat and plenty of antioxidants can help you lose weight and feel energized. And an energetic girl with gorgeous skin and a fit body is always hot!
Thanks for reading…and go Eagles!