buffalo chicken dip: whole 30 approved

I don’t know about you, but it seems like my weekends revolve around football and tailgating food. Just one problem, we’re in the midst of the September Whole 30 and Whole 30 approved foods always seem to be lacking at the football watching parties.

This past weekend, I cooked up a Buffalo Chicken Dip to watch the games. Buffalo Chicken Dip is a quintessential tailgating food. Aside from its obvious tailgating appeal, it’s one of my favorite flavors. From salads to wraps and wings, it’s full of flavor and never disappoints.

Back to the dip, it was a hit.

Not only was it a hit for me, but it was a hit for everyone else, too. No one seemed to mind that it was lacking bottled dressings and copious amounts of cheese.

It’s super easy, like stupid easy but it packs a huge flavor punch.

I served it along side carrot and celery sticks, they made great dippers, but Allen ate it with chips and loved it that way, too!

• 1 rotisserie chicken, shredded (about 3 cups)
• 1 cup mayo ( I used Primal Kitchens)
• ¾ c buffalo sauce (I used Tessemae's)
• 3 tablespoons Ranch seasoning (see notes)
• Notes:
• **I use this recipes for my Ranch seasoning, I mix it up and always keep it on hand**
• 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

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