Besides bananas, Zach (recap, my fiancé), is also a big fan of buffalo. He likes buffalo chicken on his salad for instance. One day I remembered a buffalo chicken dip recipe my mother used to make. I was set on making it for him after he was done with a long day at work. He loved and crushed it.
Fast forward to our trip. We typically eat at home together (hello I’m a baker and he is a chef). So when we hit the road we not only wanted to save costs on eating out, but we wanted to prepare our own meals and snacks. Yesterday I posted the fantastic granola bars I made. Well I also wanted something savory for us to mow on in the car. Buffalo dip was a must. We had a cooler. He had his with chips. I ate mine with celery (this picture is it in a gluten-free tortilla bowl I made). It was a nice snack on the road and when we didn’t feel like cooking, it made for a nice little nap. It is not dairy-free. But it tastes great. We were on vacation and practicing moderation. It was delicious.
Buffalo Chicken Dip
- 3 chicken breast, cooked and pulled
- ½ cup Kerry Gold Butter
- 8 oz. of cream cheese
- 8 oz. of buffalo sauce (NomNom Paleo has a great recipe too)
Let’s Make it Happen:
Bake the chicken breast at 350 in the oven until they are no longer pink in the middle. Allow to cool. Shred.
In a saucepan melt the butter. Add the buffalo sauce and cream cheese. Stir and whisk until it is smooth. Fold in the chicken breast.
Eat it hot and fresh or refrigerate it and enjoy it cold (I actually prefer it this way). And as I said I like mine simply on celery!