Buffalo Chicken Dip

Ingredients:

- 1/3 C 88 Acres Watermelon Seed Butter
 - 1/8 tsp smoked paprika
 - 1/8 tsp garlic powder
 - 1/2 tsp onion powder
 - 2 TBS Frank’s Red Hot hot sauce
 - Salt to taste
 - 1/8 tsp turmeric
 - 1/2 C water
 - 1/4 C blue cheese
 - 1 can of canned chicken
 - 1 C diced celery
 - 1/2 C diced onion

Directions:

- In a medium bowl, add the Watermelon Seed Butter and all of the dried spices. Stir to combine.
 - Then, using a whisk, slowly add in water a tablespoon at a time, whisking vigorously after each addition until completely combined.
 - Add the blue cheese, chicken, celery, and onion after the above mixture has had time to create a dip-like consistency.
 - If you’re making this right before serving, use warm water and heat your chicken in advance (stove-top or microwave) before mixing in. If you’re making this in advance of an event, heat on low on stove-top or for 2-3 minutes in the microwave.

This recipe was built off of the 88 Acres’ recipe for Seed Butter Queso. Click here for the original recipe.