One of my favorite Sunday game day appetizers is @thedefineddish Buffalo Chicken Dip! It’s so simple and delicious and always pleases a crowd. I added some nutritional yeast, cooked bacon bits, and jalapeño slices to her original recipe to make a “Jalapeño Popper” variety of this already amazing dish. Plus, it’s Whole30!
Ingredients (serves 4-6):
1 (whole) large chicken breast, cooked and shredded
1/2 cup mayo, homemade or Primal Kitchen Mayo
1/4-1/2 cup hot sauce (I used Frank’s)
2 jalapeños, diced
1 T nutritional yeast
4 cooked bacon slices, broken into bits
Salt and Pepper to taste
Directions: Preheat oven to 350. Mix ingredients in a bowl, pour mixture in baking dish, and bake for 15-20 minutes. Serve with veggies (I love it with zucchini) and/or crackers (I used Van’s Gluten Free).
*Note: What I’ve found is sometimes I like it more mayo-y/saucy and other times I like it drier. I put the minimum amount of mayo and hot sauce I like to use, so please add more if you’d like more!
For Alex’s original recipe, click here: http://www.thedefineddish.com/3-ingredient-buffalo-chicken-dip/