*And spend the least, do the least & care the least
A glimpse into my pathetic culinary abilities, Part II
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Last fall, we explored a four ingredient dip that is so pathetically cheap and easy to make but comes with a Michelin Star for Participation. We don’t explore recipes much here because clearly I prefer deferring to the expertise of those who are qualified in operating flames and controlling portions. For further context, I survived a year of my life off of a self-imposed ramen binge and believe that hummus can serve as the lone staple of an adult meal. I had a “dinner party” if you will a few months back, if a wide array of dips and tequila qualifies, and as the hostess I needed a hand. So, my aforementioned culinary goddess Aunt Patty, got yet another message for her literally addicting buff chicken dip. Now I have never liked spicy food, never liked ranch dressing and don’t like wings…and I was swallowing this stuff without chewing, like a goddamn boa constrictor.
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Slow Cooker Buffalo Dip that will haunt your dreams
1. 2 (8 oz) packages of reduced fat (or full fat, you’re already half way there) cream cheese
2. 3/4 cup (6 oz) cayenne pepper sauce, aka Frank’s Red Hot
3. 1/2 cup ranch or blue cheese dressing, whatever you palette prefers
3. 1/2 cup ranch or blue cheese dressing, whatever you palette prefers
4. Chicken – either 1 and a 1/2 boneless, skinless, cooked and chopped chicken breasts or get a rotisserie chicken and tear apart cups of chicken
5. 2-3 cups of Shredded Cheddar or Mozzarella
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Literally just mix everything together in a slow cooker and when it’s hot and bubbling, dive on in. Wait actually, please don’t…blow on it or something, just don’t burn yourself.
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If you’re curious about the nutritional value per serving, there are two things wrong:
1. You’re asking if there’s a serving size
2. This means you won’t be free pouring the cheese which similarly means this isn’t the recipe for you