Cooking with food intolerances

Buffalo Chicken Dip January 30, 2016

Filed under: Uncategorized — Kathy Brown @ 3:15 pm

It’s something that many people make with cream cheese and Frank’s Red Hot Sauce and serve as a hot dip at parties with Tostitos or other corn chips. I wanted to make a version I could have. I found one online and then modified it so it was easier.

1 cup shredded chicken

1 stalk celery, sliced thinly

1 Tbs. soy-free Earth Balance

3 Tbs. mayonnaise (homemade or I use Whole Foods brand)

3-4 Tbs. hot sauce (Price Rite store brand like Frank’s Red Hot Sauce doesn’t contain garlic, in case you avoid fructose like me)

1 Tbs. snipped fresh chives

Combine. Microwave 1 minute.