Buffalo Chicken Dip

I am craving HOT SPICY foods like mad during this pregnancy I tell ya! 

I really wanted something to eat with my veggies this past week but also wanted spice. As I was scrolling through pinterest for inspiration I saw a few posts for Buffalo Chicken Dip! Most used cream cheese and was loaded with other stuff and then I remembered that a friend had a recipe. Of course I couldn't remember where I put it so I decided to do what I do best and make up my own! 

It was FREAKING amazing... Maybe all food just seems super amazing to me at this point in my prego life.. but really I would love if you tried it and tell me what you think too! 


Buffalo Chicken Dip

Ingredients:

3/4 C Plain Greek Yogurt 0 or 2% is ideal (1 Red)
3/4 C Chopped Cooked Chicken (1 Red)
1tsp-1tbsp Hot Sauce ( I use sriracha and totally up to you for the level of heat you want!)
1 1/2 tsp Ranch seasoning ( I use epicure)
1/4 C grated cheddar cheese ( divided) (1 Blue)

Directions:

Mix all ingredients including 1/8 cup of cheese in a bowl and place in a baker. I like to use this mini baker from epicure! ( no I do not sell it. I am just a HUGE fan of their products so why not share it with the world !) 

Bake at 350F for 15mins, remove and top with remainder of the cheese and bake until cheese is melted and bubbly ( you can broil as well if you choose) 

Best served warm with snap peas, celery or carrots OR tortilla chips, warm pita bread, crackers OR just eat it by itself it is that freaking good! 

To measure for the portion fix I count 1 serving using the Red container, the count would be 1 red, .25 blue and be sure to count whatever you have it with! 
Keep in fridge for up to 4 days. 

Cauliflower Tots

I have heard about all the different things to do with Cauliflower but never ever had the guts to try it myself. So I am not taking the credit for these as I found them on a different site.

These make a great appies or a side. 

Cauliflower Tots (from LittleThings.com)
2 Cups Cauliflower, steamed and crumbled 
8 Tbsp Shredded Parm
1 Tbsp Butter
1 Large Egg
1/4 Onion Powder (I used 3 Onion Dip from Epicure)
Salt and Pepper to taste

                                               
What To Do:

1.Preheat Oven to 425F
2. Steam Cauliflower and mince I throw mine into the food processor. Once done be sure to drain out using either a tea towel or Cheesecloth
3. Melt the Butter, and beat the egg mix in with the cauliflower and spices.
4. You can add any other spices you want as well. 
5. Use a Teaspoon and form the mixture into a ball place on a cookie sheet layered with parchment paper
6. Refrigerate tots for 10 mins so that they firm up, they will be pretty mushy before you refrigerate them.
7. Bake for 18 mins or until golden brown.

Serve warm. I enjoyed dipping mine in siracha yogurt sauce! 

Tbsp Greek Yogurt and siracha sauce to your liking mix and use as a dip!