Picture this: You’re standing around at a party by the food table enjoying some buffalo chicken dip. It’s delicious and you say, “I could eat this with a fork!” and proceed to feel like a total fatty. In my world, we’ve fixed it so you can…no fatty status required. This dip is cheesy, spicy, and best of all, macro-friendly. It’s also one of the easiest recipes I’ve ever made. Let’s get on with it, shall we?
2 boneless, skinless chicken breasts (650g for me)
1 bell pepper, diced largely (145g)
1 onion, diced small (165g)
1/2 C Frank’s Buffalo Sauce (more/less to taste)
1/2 packet of dry ranch mix (or make your own here: http://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/)
1 block greek yogurt cream cheese (8oz)
Throw everything except cream cheese into a crockpot on high for 4ish hours (or until chicken shreds easily). Shred chicken and put back into pot. Mix in cream cheese. Add salt and pepper to taste. It’s really that simple. I have a tiny crockpot made for dips to serve at parties. This works really well in that, so use your smallest.
Divide out into 8 servings. It should come out to around 150g each. Nutritional info is: 167 cal, 6c, 7f, 20p. If you make it as-written, feel free to use my MFP food: MacroTools Buffalo Chicken
You can eat it with a fork…or with veggies…or pork rinds…or whatever your macros will allow. I’m a big fan of it with spicy pork rinds. Don’t judge me. 😉
And, side note, it’s good enough for consumption by non-macro-crazy people too. I often take this to get-togethers and it always goes over well. So, where will you be taking yours??