Buffalo chicken dip: whole 30 approved

• Meat

  • 3/4 cup Buffalo sauce
  • 1 Rotisserie chicken, shredded (about 3 cups

• Produce

  • 2 tsp Chives, dried
  • 3 tsp Dill weed
  • 4 tsp Garlic powder
  • 4 tsp Onion flakes, dried
  • 4 tsp Onion powder
  • 4 tbsp Parsley

• Condiments

  • 1 cup Mayo

• Baking & Spices

  • 2 tsp Black pepper
  • 3 tbsp Ranch seasoning
  • 2 tsp Salt

Found on lifeinthegreenhouse.com

Description

Ingredients

• 1 rotisserie chicken, shredded (about 3 cups)
• 1 cup mayo ( I used Primal Kitchens)
• ¾ c buffalo sauce (I used Tessemaes)
• 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

Directions

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