Buffalo Chicken Dip

Updated: Aug 30, 2020


- 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


- 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.

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